Milk, a nutritious liquid produced by the mammary glands of mammals, is essential in the diets of young mammals, including humans who consume it as infants. Primarily sourced from cows, goats, and sheep, it is a rich source of vitamins and minerals, particularly calcium, and serves as a staple in many diets around the world.
Milk has a unique scent profile that is subtly sweet and creamy with a fresh, slightly earthy aroma. The smell is delicate and not overpowering, often perceived as comforting and familiar due to its association with early nourishment. Fresh milk tends to have a clean, mild odor. However, when milk spoils, it develops an unpleasant sour smell due to the growth of bacteria and the production of lactic acid, which gives off a strong, tangy scent.
The perception of milk’s scent can also be influenced by its fat content; higher fat versions like whole milk will generally have a richer, more buttery aroma compared to low-fat or skim milk, which are lighter and less aromatic. This sensorial profile makes milk not only a dietary staple but also a sensory experience reminding many of its warmth and nourishment.