ation ▁brings ▁about ▁decomposition ▁of ▁the ▁car bo h yd r ates ▁present ▁into ▁ac etic , ▁but y ric ▁and ▁la ctic ▁ac ids . ▁This ▁product ▁is ▁named ▁s our ▁sil age . ▁If , ▁on ▁the ▁other ▁hand , ▁the ▁f od der ▁is ▁un ch aff ed ▁and ▁lo os ely ▁pack ed , ▁or ▁the ▁sil o ▁is ▁built ▁gradually , ▁ox id ation ▁proceed s ▁more ▁rapidly ▁and ▁the ▁temperature ▁r ises ; ▁if ▁the ▁mass ▁is ▁com pressed ▁when ▁the ▁temperature ▁is ▁, ▁the ▁action ▁ce ases ▁and ▁sweet ▁sil age ▁results . ▁The ▁nit ro gen ous ▁ing red ients ▁of ▁the ▁f od der ▁also ▁change : ▁in ▁making ▁s our ▁sil age ▁as ▁much ▁as ▁one - third ▁of ▁the ▁album ino ids ▁may ▁be ▁converted ▁into ▁am ino ▁and ▁am mon ium ▁comp ounds ; ▁in ▁making ▁sweet ▁sil age ▁a ▁smaller ▁proportion ▁is ▁changed , ▁but ▁they ▁become ▁less ▁dig est ible . ▁If ▁the ▁fer ment ation ▁process ▁is ▁poor ly ▁managed , ▁s our ▁sil age ▁acqu ires ▁an ▁un ple asant ▁od our ▁due ▁to ▁excess ▁production ▁of ▁am mon ia ▁or ▁but y ric ▁acid ▁( the ▁latter ▁is ▁responsible ▁for ▁the ▁sm ell ▁of ▁r anc id ▁but ter ). ▁ ▁In ▁the ▁past , ▁the ▁fer ment ation ▁was ▁conducted ▁by ▁ind igen ous ▁micro organ isms , ▁but , ▁today , ▁some ▁bulk ▁sil age ▁is ▁in oc ulated ▁with ▁specific ▁micro organ isms