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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> 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</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 Armenian 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> |
'''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>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>. Found found in ], particularly in Georgia<ref> 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</blockquote></ref> and Armenia. It is very similar to ]. | ||
| It is made with ] and '']'' ].<ref></ref> | It is made with ] and '']'' ].<ref></ref> | ||
Revision as of 13:23, 19 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 Georgia and Armenia. 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
- 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
- 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.
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)
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
- 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
- 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