Question:
Which of the following microorganisms is responsible for gassy body in sweetened condensed milk?
Which of the following microorganisms is responsible for gassy body in sweetened condensed milk?
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Osmophilic yeasts like Torula lactis-condensi are key spoilage organisms in sweetened condensed milk because they can ferment sucrose under high osmotic pressure, producing gas that causes cans to swell.
Updated On: Aug 7, 2026
- Aspergillus glaucus
- Escherichia coli
- Torula lactis condensi
- Streptococcus lactic subsp. Maltigens
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Sweetened condensed milk has a high sugar concentration (approximately 40--45% sucrose), which creates a high osmotic pressure that inhibits most vegetative bacteria.
However, osmophilic (sugar-tolerant) microorganisms can survive and grow, causing specific defects.
Step 2: Detailed Explanation:
A "gassy body" or "blowing" defect in sweetened condensed milk is characterized by gas production that can cause the cans to swell or burst.
This defect is caused by the growth of osmophilic yeasts, primarily Torula lactis-condensi (also classified as Torulopsis or Candida species) and Torula globosa.
These yeasts can tolerate high osmotic pressures and ferment sucrose, producing carbon dioxide gas and alcohol:
\[ \text{Sucrose} \rightarrow \text{Glucose} + \text{Fructose} \xrightarrow{\text{Yeast Fermentation}} \text{Ethanol} + \text{CO}_2 \uparrow \] The accumulation of \(\text{CO}_2\) gas creates pressure within the can.
Regarding the other options:
Aspergillus glaucus is a xerophilic mold that causes "buttons" on the surface of condensed milk but does not produce gas within the bulk product.
Escherichia coli is a gas-producing coliform, but it is inhibited by the high osmotic pressure of sweetened condensed milk.
Streptococcus lactis subsp. maltigenes causes a malty off-flavor in milk and is also inhibited by high sucrose concentrations.
Step 3: Final Answer:
Therefore, Torula lactis condensi is the microorganism responsible for the gassy body defect.
Sweetened condensed milk has a high sugar concentration (approximately 40--45% sucrose), which creates a high osmotic pressure that inhibits most vegetative bacteria.
However, osmophilic (sugar-tolerant) microorganisms can survive and grow, causing specific defects.
Step 2: Detailed Explanation:
A "gassy body" or "blowing" defect in sweetened condensed milk is characterized by gas production that can cause the cans to swell or burst.
This defect is caused by the growth of osmophilic yeasts, primarily Torula lactis-condensi (also classified as Torulopsis or Candida species) and Torula globosa.
These yeasts can tolerate high osmotic pressures and ferment sucrose, producing carbon dioxide gas and alcohol:
\[ \text{Sucrose} \rightarrow \text{Glucose} + \text{Fructose} \xrightarrow{\text{Yeast Fermentation}} \text{Ethanol} + \text{CO}_2 \uparrow \] The accumulation of \(\text{CO}_2\) gas creates pressure within the can.
Regarding the other options:
Aspergillus glaucus is a xerophilic mold that causes "buttons" on the surface of condensed milk but does not produce gas within the bulk product.
Escherichia coli is a gas-producing coliform, but it is inhibited by the high osmotic pressure of sweetened condensed milk.
Streptococcus lactis subsp. maltigenes causes a malty off-flavor in milk and is also inhibited by high sucrose concentrations.
Step 3: Final Answer:
Therefore, Torula lactis condensi is the microorganism responsible for the gassy body defect.
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