What common defect is indicated by a bitter taste in milk?

A bitter taste in milk is primarily associated with increased enzymatic activity, which often results from bacterial contamination. When bacteria proliferate in milk, they can produce enzymes such as proteases and lipases. These enzymes can break down proteins and fats in milk, leading to the formation of bitter compounds and off-flavors.

While high fat content, presence of additives, or improper storage conditions can affect the overall quality and flavor of milk, they are not directly linked to the specific defect of a bitter taste. High fat content typically results in a creamier texture rather than bitterness. Additives may change flavor profiles or texture, but they usually do not lead to bitterness unless they are of poor quality or interact negatively with other components. Improper storage conditions generally contribute to spoilage or sour tastes rather than specifically causing bitterness. Therefore, the relationship between bacterial contamination and the resultant enzymatic activity is the primary reason why a bitter taste is indicated.