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Matzoon in a pot

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.

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

External links

[1] so spelled matsoon, matsoun,matzoun, madzoon, madzoun macun, matson, matsoni

[2] Darra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 34

[3] 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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 [[File:Traditional jar of Matsoni.jpg|thumb|Matzoon in a pot]]
-'''Matzoon'''<ref>also spelled '''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni'''</ref> ({{lang-hy|[[wikt:մածուն|մածուն]] ''matsun''}}, {{lang-ka|[[wikt:მაწონი|მაწონი]]}} ''mats'oni'') is a fermented milk product of [[Armenia]]n origin.<ref>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."</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. [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] "MATZOON (En); mazun (Fr, De); matsun, matsoni, maconi.<br />
+'''Matsoni'''<ref>also spelled '''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni'''</ref> ({{lang-ka|[[wikt:მაწონი|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 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 />
+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.<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 Produc: Yoghurt."</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> Found in [[Caucasian cuisine]], particularly in Armenia<ref>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."</ref> and Georgia.<ref>Darra Goldstein. ''The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia''. [[University of California Press]], 1999, p. 34</ref> It is very similar to [[yogurt]]. 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>
+Found in [[Caucasian cuisine]], particularly in Georgia.<ref>Darra Goldstein. ''The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia''. [[University of California Press]], 1999, p. 34</ref> It is very similar to [[yogurt]]. 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>
 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, [[: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.
-== Etymology ==
-The name of the product originates from Armenian ''matz'' (sour, glue).<ref>merriam-webster dictionary /[http://www.merriam-webster.com/dictionary/matzoon matzoon]</ref><ref>Collins English Dictionary / [http://dictionary.reference.com/browse/matzoon matzoon]</ref><ref name = "achar">[[Hrachia Adjarian|H. Adjarian]], [http://nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&pageNumber=1621 Armenian Etymological Dictionary], Yerevan, 1971, vol. 3, pp. 228-229</ref> The product is widely mentioned by medieval Armenian writers, e.g. [[Gregory Magistros|Grigor Magistros]] (11th century), [[Hovhannes Erznkatsi]] (13th century), [[Gregory of Tatev|Grigor Tatevatsi]] (14th century) and others.<ref name = "achar"/> Grigor Magistros, in his ''Definition of Grammar'', gave the correct etymology of the word.<ref>[[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."</ref><ref name = "achar"/><ref>ed: A. Desnitskaya, S. Katsnelson, [http://www.genling.nw.ru/hl/080.pdf «История лингвистических учений. Средневековый Восток.»]. "Nauka", Saint Petersburg, 1981, p. 17</ref>
 ==See also==
-*[[Armenian cuisine]]
 *[[Georgian cuisine]]
 == References ==
-;References
+References
 {{reflist|2}}
 ==External links==
+{{commons category|Matsoni}}
 {{commons category|Madzoun|Matzoon}}
-{{commons category|Matsoni}}
 * [http://georgiantaste.blogspot.com/2007/12/matsoni-yoghurt-soup.html Delicious Georgian Cuisine – MATSONI /YOGHURT/ SOUP]
 * [http://www.sella.co.nz/user/CremeFraiche Source of Caspian Sea yogurt in New Zealand]