Matzoon
Matsoni[1] (Georgian: მაწონი mats'oni) is a fermented milk product of Georgian origin. It's popular in the Caucasus and Russia. It is used in a wide variety of Georgian dishes and is believed to have contributed to the high life expectancy and longevity in the country. Dannon used this theory in their 1978 TV advertisement called In Soviet Georgia where shots of elderly Georgian farmers were interspersed with an off-camera announcer intoning, "In Soviet Georgia, where they eat a lot of yogurt, a lot of people live past 100." Matsoni is also popular in Japan under the name Caspian Sea Yogurt (カスピ海ヨーグルト).
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.
Found in Caucasian cuisine, particularly in Georgia.[2] It is very similar to yogurt. It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.[3]
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.
See also
References
References
- ^ also spelled matsoon, matsoun,matzoun, madzoon, madzoun macun, matson, matsoni
- ^ 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
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