Matzoon

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Matzoon in a pot

Matzoon[1] (Armenian: մածուն matsun, Georgian: მაწონი mats'oni) is a fermented milk product of Armenian origin.[2][3][4] Found in Caucasian cuisine, particularly in Armenia[5] and Georgia.[6] It is very similar to yogurt. It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.[7]

Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions.

Etymology[edit]

The name of the product originates from Armenian matz (sour, glue).[8][9][10] The product is widely mentioned by medieval Armenian writers, e.g. Grigor Magistros (11th century), Hovhannes Erznkatsi (13th century), Grigor Tatevatsi (14th century) and others.[10] Grigor Magistros, in his Definition of Grammar, gave the correct etymology of the word.[11][10][12]

References[edit]

References
  1. ^ also spelled matsoon, matsoun, matzoun, madzoon, madzoun, macun, matson, matsoni
  2. ^ 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."
  3. ^ 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. [1] "MATZOON (En); mazun (Fr, De); matsun, matsoni, maconi.
    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.
    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 Produc: Yoghurt."
  4. ^ Columbia Encyclopedia // fermented milk // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.
  5. ^ The Encyclopedia Americana , Vol. 18 p. 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."
  6. ^ Darra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 34
  7. ^ 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, 78 (2007) 85. doi:10.1111/j.1740-0929.2006.00409.x
  8. ^ merriam-webster dictionary /matzoon
  9. ^ Collins English Dictionary / matzoon
  10. ^ a b c H. Adjarian, Armenian Etymological Dictionary, Yerevan, 1971, vol. 3, pp. 228-229
  11. ^ Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so."
  12. ^ ed: A. Desnitskaya, S. Katsnelson, «История лингвистических учений. Средневековый Восток.». "Nauka", Saint Petersburg, 1981, p. 17

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