Question:
Contamination of condensed milk with yeast, Torulalactis condensi may cause:
Contamination of condensed milk with yeast, Torulalactis condensi may cause:
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Osmophilic yeasts like Torulalactis condensi can ferment sucrose in high-solids condensed milk, producing carbon dioxide gas that causes the cans to swell or "bloat".
Updated On: Jul 23, 2026
- Bloating
- Bacterial thickening
- Mould buttons
- Souring
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Sweetened condensed milk is resistant to most common microorganisms due to its high osmotic pressure (low water activity).
However, osmophilic (sugar-tolerant) microorganisms can survive and grow in this environment, causing specific spoilage defects.
Step 2: Detailed Explanation:
Let us analyze the action of osmophilic yeasts in sweetened condensed milk:
- Torulalactis condensi (also classified as Torulopsis condensi or Candida condensi) is an osmophilic yeast capable of growing in sugar concentrations exceeding 60%.
- When it contaminates sweetened condensed milk, it ferments the added sucrose, producing ethanol and carbon dioxide (\(\text{CO}_2\)) gas.
- Since the product is sealed in airtight cans, the accumulated \(\text{CO}_2\) gas generates internal pressure, causing the can to swell, distort, and eventually blow out.
- This specific defect is known as bloating or "blowing" of the can.
- Let us review the other options:
- Bacterial thickening is caused by proteolytic bacteria.
- Mould buttons are caused by molds growing on the surface of the milk.
- Souring is caused by acid-producing bacteria under lower sugar conditions.
Therefore, contamination with Torulalactis condensi causes bloating.
Step 3: Final Answer:
Contamination with Torulalactis condensi causes bloating. Hence, the correct option is (A).
Sweetened condensed milk is resistant to most common microorganisms due to its high osmotic pressure (low water activity).
However, osmophilic (sugar-tolerant) microorganisms can survive and grow in this environment, causing specific spoilage defects.
Step 2: Detailed Explanation:
Let us analyze the action of osmophilic yeasts in sweetened condensed milk:
- Torulalactis condensi (also classified as Torulopsis condensi or Candida condensi) is an osmophilic yeast capable of growing in sugar concentrations exceeding 60%.
- When it contaminates sweetened condensed milk, it ferments the added sucrose, producing ethanol and carbon dioxide (\(\text{CO}_2\)) gas.
- Since the product is sealed in airtight cans, the accumulated \(\text{CO}_2\) gas generates internal pressure, causing the can to swell, distort, and eventually blow out.
- This specific defect is known as bloating or "blowing" of the can.
- Let us review the other options:
- Bacterial thickening is caused by proteolytic bacteria.
- Mould buttons are caused by molds growing on the surface of the milk.
- Souring is caused by acid-producing bacteria under lower sugar conditions.
Therefore, contamination with Torulalactis condensi causes bloating.
Step 3: Final Answer:
Contamination with Torulalactis condensi causes bloating. Hence, the correct option is (A).
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