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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 |
'''Matzoon''' ('''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni''') ({{lang-hy|] ''macun''}}, {{lang-ka|]}} ''mats'oni'') is a fermented milk product 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 ]. | ||
| '''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 /> | |||
| '''Related Product''': Yoghurt.</blockquote></ref><ref>Columbia Encyclopedia // // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.</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 ]. | |||
| It is made with ] and '']'' ].<ref></ref> | It is made with ] and '']'' ].<ref></ref> | ||
Revision as of 14:16, 25 July 2013
Matzoon (matsoon, matsoun,matzoun, madzoon, madzoun macun, matson, matsoni) (Template:Lang-hy, Georgian: მაწონი mats'oni) is a fermented milk product 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
- 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