Question

Barny flavour in butter is produced by:

• A. Yeasts
• B. Actinomycetes
• C. Enterobacter species
• D. Pseudomonas

Hint:

Enterobacter species are responsible for the barny or undesirable flavour in butter due to their metabolic activities, including the production of volatile compounds.

Answer 1

The Correct Option is C

The barny flavour in butter is caused by the growth of certain microorganisms, particularly Enterobacter species. These bacteria are known to produce compounds that contribute to the characteristic off-flavours in dairy products, including butter.
- Yeasts: Yeasts are involved in fermentation but are not typically responsible for the barny flavour in butter. They may contribute to other types of fermentation processes.
- Actinomycetes: While actinomycetes can produce some odours, they are not primarily responsible for the barny flavour in butter.
- Enterobacter species: Correct! This group of bacteria is known to produce the barny flavour due to the production of certain volatile compounds during their growth.
- Pseudomonas: Pseudomonas species are involved in spoilage but are not responsible for the barny flavour in butter. They cause other spoilage effects, particularly in refrigerated products.
Thus, the correct answer is (3) Enterobacter species.