Question

Barny defect of milk is due to -

• A. Intake of bitter weeds
• B. Using late lactation milk
• C. Overheating of milk
• D. Improper ventilation of milking byre / barn

Hint:

Associate common milk off-flavors with their causes: Oxidized (light/metal), Rancid (lipase/fat breakdown), Cooked (heat), Barny (environment), Malty (bacterial), Weedy (feed).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Milk can easily absorb odors from its surroundings. "Barny" or "cowy" flavor is a common off-flavor defect. The question asks for its cause.
Step 2: Detailed Explanation:
(A) Intake of bitter weeds: This would cause a "weedy" or "bitter" flavor defect, not a barny one.
(B) Using late lactation milk: Milk from cows in late lactation can sometimes have a "salty" or "rancid" flavor due to changes in composition and enzyme activity, but not typically a barny flavor.
(C) Overheating of milk: This causes a "cooked" or "scorched" flavor due to the denaturation of whey proteins and other chemical changes.
(D) Improper ventilation of milking byre / barn: A poorly ventilated barn has a high concentration of odors from manure and the animals themselves. Warm milk readily absorbs these volatile compounds, leading to a "barny" or "cowy" off-flavor. This is the primary cause of this specific defect.
Step 3: Final Answer:
The barny defect in milk is caused by the absorption of odors from a poorly ventilated environment where the milking takes place.