What is a consequence of high milk temperature in a bulk tank?

High milk temperature in a bulk tank can lead to a sour odor of the milk due to the growth of bacteria and the resulting fermentation processes. When milk is stored at elevated temperatures, it creates an environment conducive to bacterial activity, which can influence the quality of the milk. Certain bacteria produce lactic acid, which can lead to a decrease in pH and contribute to off-flavors and undesirable odors, such as sourness. This is particularly concerning because it indicates spoilage and affects milk's suitability for consumption and processing.

The other options do not accurately reflect the consequences of high milk temperatures. For instance, high temperatures do not enhance flavor or improve shelf life; rather, they generally lead to a decline in quality. Cream separation does not typically increase simply due to temperature; it is more influenced by factors such as milk composition and mechanical treatment. Thus, the sour odor is a direct and telling consequence of inadequately controlled milk temperatures in a bulk tank.