Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

Abstract

The edible goat rennet (EGR) namely Caggiu de crabittu, is a traditional Sardinian foodstuff deriving from the stomach of a weaned (breastfed) kid whose edible part is represented by the milk coagulated inside the abomasum that, before consumption, is subjected to a suitable ripening time. In this study, a preliminary investigation into the microbiological characteristics and physicochemical parameters of different EGRs manufactured by distinct Sardinian farms was conducted. Results showed that the edible goat rennet was free of spoilage/pathogenic bacteria and was characterised by a significant presence (6–7 log cfu/g) of mesophilic lactic acid bacteria (i.e. Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus brevis) and Enterococci. Oleic, linolenic, palmitic and myristic acids were the most abundant free fatty acids (FFA) in all samples, while both caprylic and butyric acid contents resulted the lowest. Long chain FFA (≥C18:0) represented about 50% of total FFA. Among the polyunsaturated FFA, high content of linoleic (C18:2n-6) and alpha-linolenic (C18:3n-3) acids have been detected. In this study, EGR is shown to be microbiologically safe, with a high number of live lactic bacteria and an FFA content that is attractive from a nutritional point of view.Highlights Edible goat’s rennet (EGR) resulted microbiologically safe with a high number of viable mesophilic lactic acid bacteria. In the EGR an intense process of lipolysis has occurred. EGR had a high content of linolenic acid.

Keywords

• edible goat’s rennet
• mesophilic lab
• safety
• linolenic acid