| Revision as of 08:15, 18 June 2013 view sourceLori-m (talk | contribs)295 edits Sources say of Armenian origin, but do not mention the Georgian. See the sources in the article← Previous edit | Revision as of 11:41, 18 June 2013 view source Obitauri (talk | contribs)314 edits Undid revision 560415376 by Lori-m (talk) One source says Georgian origin. You took matsoni from Georgia, then you Armenians took it to USA and americans thought that matsoni was Armenian. ITS GEORGIANNext edit → | ||
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| '''Matzoon''' ('''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni''') ({{lang-hy|] ''macun''}}, {{lang-ka|]}} ''mats'oni'') is a fermented milk product of |
'''Matzoon''' ('''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni''') ({{lang-hy|] ''macun''}}, {{lang-ka|]}} ''mats'oni'') is a fermented milk product of Georgian origin<ref>Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p.12 (41)<blockquote>Matsoni, originating in Georgia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product</blockquote></ref><ref>Joseph A. Kurmann, Jeremija Lj Rašić, Manfred Kroger: Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products, p. 212. Springer, 1992. ISBN 978-0-442-00869-7. <blockquote>'''MATZOON''' (En); mazun (Fr, De); matsun, matsoni, maconi.<br /> | ||
| '''Short Description''': Of |
'''Short Description''': Of Georgian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.<br /> | ||
| '''Microbiology''': Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.<br /> | '''Microbiology''': Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.<br /> | ||
| '''Related Product''': Yoghurt.</blockquote></ref><ref>Columbia Encyclopedia // // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.</ref><ref>Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p.12 (41)<blockquote>Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product</blockquote></ref>. Found found in ], particularly in Armenia<ref>The Encyclopedia Americana , Том 18 стр-ца 446 Americana Corp, 1977 г. - ISBN 0-7172-0108-2, ISBN 978-0-7172-0108-2<blockquote>MATZOON, mat-soon', a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added</blockquote></ref> and Georgia<ref>Darra Goldstein. ''The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia''. ], 1999, p. 34</ref>. It is very similar to ]. | '''Related Product''': Yoghurt.</blockquote></ref><ref>Columbia Encyclopedia // // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.</ref><ref>Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p.12 (41)<blockquote>Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product</blockquote></ref>. Found found in ], particularly in Armenia<ref>The Encyclopedia Americana , Том 18 стр-ца 446 Americana Corp, 1977 г. - ISBN 0-7172-0108-2, ISBN 978-0-7172-0108-2<blockquote>MATZOON, mat-soon', a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added</blockquote></ref> and Georgia<ref>Darra Goldstein. ''The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia''. ], 1999, p. 34</ref>. It is very similar to ]. | ||
Revision as of 11:41, 18 June 2013
Matzoon (matsoon, matsoun,matzoun, madzoon, madzoun macun, matson, matsoni) (Template:Lang-hy, Georgian: მაწონი mats'oni) is a fermented milk product of Georgian origin. Found found in Caucasian cuisine, particularly in Armenia and Georgia. It is very similar to yogurt.
It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.
Matsoni is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions.
In Japan, Caspian Sea Yogurt (カスピ海ヨーグルト) is popular; soy milk is sometimes added to the milk.
Etymology
The word matzoon came into English from the Armenian madzun
See also
References
- Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p.12 (41)
Matsoni, originating in Georgia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product
- Joseph A. Kurmann, Jeremija Lj Rašić, Manfred Kroger: Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products, p. 212. Springer, 1992. ISBN 978-0-442-00869-7.
MATZOON (En); mazun (Fr, De); matsun, matsoni, maconi.
Short Description: Of Georgian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.
Microbiology: Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.
Related Product: Yoghurt.
- Columbia Encyclopedia // fermented milk // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.
- Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p.12 (41)
Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product
- The Encyclopedia Americana , Том 18 стр-ца 446 Americana Corp, 1977 г. - ISBN 0-7172-0108-2, ISBN 978-0-7172-0108-2
MATZOON, mat-soon', a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added
- Darra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 34
- Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007
- merriam-webster dictionary /matzoon
- Collins English Dictionary / matzoon