Matzoon: Difference between revisions
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#REDIRECT [[Matsoni]] |
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[[File:Matsoni.jpg|thumb|Traditional jar of Matsoni (Georgia)]] |
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'''Matzoon''' ('''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni''') ({{lang-hy|[[wikt:մածուն|մածուն]] ''macun''}}, {{lang-ka|[[wikt:მაწონი|მაწონი]]}} ''mats'oni'') is a fermented milk product found in [[Caucasian cuisine]], of Armenian origin.<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. [http://books.google.ru/books?id=ucPf5kCNGjMC&pg=PA211&dq=MATZOON+%28En%29&hl=ru&ei=dkttTceOG9K48gP9muyjBQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC4Q6AEwAQ#v=onepage&q=MATZOON%20%28En%29&f=false]<blockquote>'''MATZOON''' (En); mazun (Fr, De); matsun, matsoni, maconi.<br /> |
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'''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 /> |
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'''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 /> |
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'''Related Product''': Yoghurt.</blockquote></ref><ref>Columbia Encyclopedia // [http://dwb4.unl.edu/Chem/CHEM869P/CHEM869PLinks/www.bartleby.com/65/fe/fermente.html fermented milk] // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.</ref><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> It is very similar to [[yogurt]]. |
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It is made with [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' [[lactic acid bacteria]].<ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1740-0929.2006.00409.x/abstract 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]</ref> |
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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. |
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In Japan, [[:ja:カスピ海ヨーグルト|Caspian Sea Yogurt]] (カスピ海ヨーグルト) is popular; [[soy milk]] is sometimes added to the milk. |
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==See also== |
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*[[Yogurt]] |
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== References == |
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{{reflist}} |
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==External links== |
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* [http://georgiantaste.blogspot.com/2007/12/matsoni-yoghurt-soup.html Delicious Georgian Cuisine – MATSONI /YOGHURT/ SOUP] |
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* [http://www.sella.co.nz/user/CremeFraiche Source of Caspian Sea yogurt in New Zealand] |
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[[Category:Milk]] |
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[[Category:Fermented beverages]] |
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[[Category:Cuisine of Georgia (country)]] |
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[[Category:Armenian cuisine]] |
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Revision as of 11:28, 9 June 2013
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