Which factor primarily influences the flavor and aroma of milk?

The flavor and aroma of milk are primarily influenced by the type of feed that dairy cows consume. This is because the diet directly affects the composition of the milk, including the fatty acids and other volatile compounds that contribute to its taste and smell. For example, cows that graze on fresh grass may produce milk with a different flavor profile compared to those that are mainly fed grains or silage. Certain feeds can impart distinct flavors, such as a grassy or earthy taste, which highlights the importance of dietary choices in milk production.

Other factors, like water source, storage temperature, and packaging method, can have an impact on milk quality and stability, but they do not primarily dictate the flavor and aroma. Water source contributes to the overall health and hydration of the cow, while storage temperature and packaging affect freshness and spoilage, rather than the intrinsic flavor characteristics imparted by the cow's diet. Understanding the link between feed type and milk flavor can help producers optimize the taste of their dairy products.