Murgia, Marco Ambrogio and Mangia, Nicoletta Pasqualina and Golosio, Francesco and Garau, Giovanni and Deiana, Pietrino (2009) Caratterizzazione tecnologica e microbiologica del caglio di capretto edibile = Technological and microbiological characterization of edible goat-rennet. Scienza e tecnica lattiero-casearia, Vol. 60 (2), p. 155-160. ISSN 0390-6361. Article.
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The “edible goat-rennet” is a traditional Sardinian foodstuff that is particularly appreciated by consumers loving intense, strong and hot flavours. The edible goat-rennet is the foodstuff deriving from the stomach of unweaned (brestfed) goat. The edible part is represented by the milk coagulated inside the rennet which is subjected to a suitable ripening time before consumption. The nutritional and organoleptic attributes of the traditional product are not constant and sometimes the edible goat-rennet doesn’t meet the required hygienic and sanitary requirements. In order to improve the value and the quality of this product, an investigation on the traditional manufacturing technology was carried out to set up a new a manufacturing process able to provide a foodstuff with suitable hygienic and sanitary attributes and constant nutritional and organoleptic features typical of the traditional product. The edible goat-rennet produced with the experimental technology showed a balanced content of protein, fat and carbohydrates as well as a high content of short-chain and polyunsaturated free fatty acids. Moreover, the edible goat-rennet was free of poilage/pathogenic bacteria and characterized by a high number of mesophilic lactic acid bacteria that constitute a warranty for the shelf-life and the healthiness of the product.
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