Butyric acid, also known as butanoic acid, is a carboxylic acid that has esters and salts in the form of butanoates and butyrates. It has a foul odor and a bitter taste, and it is commonly found in farm animal milk such as buffalo, sheep, and goats. Butyric acid is manufactured industrially by fermenting starch or sugar with putrefying cheese, then adding calcium carbonate to neutralize the acids formed during the process. Butyric Acid Market fermented butyric acid can also be found as octyl butyrate in parsnip and hexyl butyrate in hogweed oil. The traditional butyric acid fermentation process is not yet economically viable because it produces butyric acid at a low rate, yield, and concentration.