42:
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1111:
117:
492:
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 thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
491:
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
270:
On 24 January 2012, Georgia registered a geographical indication on "matsoni". In 2022, Georgia banned the export of
Armenian "matsun" yogurt to Russia via its territory. The Armenia-based company later relabeled its product as "Armenian Mountain Yoghurt".
41:
348:. Traditionally, it was produced for long-term preservation by draining matzoon in cloth sacks. Afterwards it was stored in leather sacks or clay pots for a month or more depending on the degree of salting.
935:, «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."
510:
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.
764:
Uchida, Kenji; Akashi, Keiko; Motoshima, Hidemasa; Urashima, Tadasu; Arai, Ikichi; Saito, Tadao (2009). "Microbiota analysis of
Caspian Sea yogurt, a ropy fermented milk circulated in Japan".
188:
commercialized in Japan is said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Georgian
Matsoni has been a
994:
679:"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".
734:
Kenji Uchida; Tadasu
Urashima; Nino Chaniashvili; Ikiti Arai; Hidemasa Motoshima (2007). "Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk".
1071:
1024:
916:
2039:
1068:"Gardens of Biodiversity. Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus"
298:
1155:
810:
2209:
2076:
1002:
251:, in 1929, introduced Matzoon around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon," which was later changed to "
672:
638:
586:
559:
484:
476:
Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products
522:
1032:
2439:
1954:
386:. Small pieces of dough are dried and then kept in glass containers. They are used mostly in soups, dissolving in hot liquids.
1148:
696:
237:
1716:
283:(mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Similar to
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Matsoni, also known as
Caspian Sea yogurt, this mesophilic yogurt comes from the region now known as Georgia
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Olive Trees and Honey: A Treasury of
Vegetarian Recipes from Jewish Communities Around the World
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232:(14th century) and others. Matsoni is mentioned in the 15th century Georgian medical book
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The first written accounts of matzoon are attested in medieval
Armenian manuscripts by
382:
Matzoon can be mixed with eggs and equal amounts of wheat flour and starch to produce
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1992:
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1977:
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immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in
693:
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
551:
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
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The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food
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995:"Colombo Yogurt – First U.S. Yogurt Brand – Celebrates 75 Years"
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873:"Matsonigate: Armenian-Georgian dispute over traditional yogurt"
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1936:
1137:
843:"Georgian-Armenian yoghurt dispute threatens to sour relations"
473:
Joseph A. Kurmann; Jeremija Lj Rašić; Manfred Kroger (1992).
375:
can be further dried and the resulting product is known as
1932:
1055:Традиционная пища как выражение этнического самосознания
1072:
Food and Agriculture Organization of the United Nations
1025:"General Mills to discontinue producing Colombo Yogurt"
946:«История лингвистических учений. Средневековый Восток.»
506:
Food and Agriculture Organization of the United Nations
320:
was found to be a dominant bacterial strain producing
267:
ethnicities who were the main consumers at that time.
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200:The name of the product originates from Armenian
965:Probiotics of Georgia and "Caucasian Longevity"
663:. Vol. 18. Americana Corp. 1977. p.
157:
1948:
1149:
8:
866:
864:
862:
32:
204:(sour, glue). The etymology is provided by
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915:: CS1 maint: location missing publisher (
31:
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955:. "Nauka", Saint Petersburg, 1981, p. 17
905:. Vol. 3. Yerevan. pp. 228–29.
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259:name of the product, as Turkish was the
805:
803:
529:(6 ed.). Columbia University Press
465:
407:
908:
351:Matzoon is used for the production of
287:it is usually made with the following
7:
981:The Massachusetts Historical Society
324:that impart the characteristic high
1094:Great Encyclopedia of Culinary Arts
944:ed: A. Desnitskaya, S. Katsnelson,
359:it separates from the buttermilk (
263:between immigrants of the various
192:in Georgia since 24 January 2012.
25:
1031:. 29 January 2010. Archived from
190:protected geographical indication
2021:
1121:
1109:
1053:С. А. Арутюнов, Т. А. Воронина.
902:Armenian Etymological Dictionary
778:10.1111/j.1740-0929.2008.00607.x
748:10.1111/j.1740-0929.2006.00409.x
115:
40:
871:Martikian, Naira (2022-02-12).
548:Goldstein, Darra (2013-12-24).
77:
67:
47:
697:University of California Press
504:Kirk, Lawrence Eldred (1948).
238:Zaza Panaskerteli-Tsitsishvili
1:
1001:. 13 May 2004. Archived from
633:. Houghton Mifflin Harcourt.
602:Cultures, Yemoos Nourishing.
1717:List of breweries in Armenia
1057:, стр. 120—125. Наука, 2001
841:Kincha, Shota (2022-02-11).
578:The: World of Jewish Cooking
554:. Univ of California Press.
279:Matzoon is made from cow's
2456:
2052:Streptococcus thermophilus
661:The Encyclopedia Americana
608:Yemoos Nourishing Cultures
310:Streptococcus thermophilus
2041:Lactobacillus delbrueckii
2019:
1171:
691:Goldstein, Darra (1999).
627:Marks, Gil (2008-03-11).
575:Marks, Gil (1999-09-02).
479:. Springer. p. 212.
364:
300:Lactobacillus delbrueckii
294:Lactobacillus acidophilus
158:
139:
110:
39:
2440:Fermented dairy products
27:Yogurt from the Caucasus
2294:Fermented milk products
1684:Non-alcoholic beverages
713:Byers, Branden (2014).
63:Fermented dairy product
766:Animal Science Journal
736:Animal Science Journal
581:. Simon and Schuster.
249:Andover, Massachusetts
1514:Appetizers and salads
1186:Vegetables and fruits
977:"Object of the Month"
815:www.sakpatenti.gov.ge
527:Columbia Encyclopedia
210:Definition of grammar
1130:at Wikimedia Commons
1118:at Wikimedia Commons
289:lactic acid bacteria
1756:Distilled beverages
1086:William Pokhlyobkin
656:"Matzoon, mat-soon"
226:Hovhannes Erznkatsi
93:Serving temperature
54:Caspian Sea yoghurt
36:
951:2013-10-23 at the
604:"What is Matsoni?"
316:Lactococcus lactis
186:Caspian Sea yogurt
121:Media: Matzoon
2407:
2406:
1930:
1929:
1864:
1863:
1352:
1351:
1126:Media related to
1114:Media related to
1005:on 4 October 2013
897:Adjarian, Hrachia
674:978-0-7172-0108-2
640:978-0-544-18750-4
588:978-0-684-83559-4
561:978-0-520-27591-1
486:978-0-442-00869-7
340:, matzoon can be
297:(original only),
129:
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49:Alternative names
16:(Redirected from
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2435:Fermented drinks
2425:Georgian cuisine
2420:Armenian cuisine
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2063:
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2059:Lactobacillus
2056:
2054:
2053:
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2029:
2024:
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1817:
1810:
1807:
1805:
1804:Armenian wine
1802:
1801:
1799:
1795:
1787:
1786:Mulberry oghi
1784:
1783:
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1779:
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1655:
1653:Mineral water
1651:
1648:
1644:
1638:
1635:
1633:
1630:
1628:
1625:
1623:
1620:
1619:
1617:
1615:Grilled meats
1613:
1607:
1604:
1602:
1599:
1597:
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1592:
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1587:
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1582:
1579:
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1465:Matsunaprtosh
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1103:
1096:(in Russian).
1095:
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1073:
1069:
1063:
1060:
1056:
1050:
1047:
1034:
1030:
1029:Eagle-Tribune
1026:
1020:
1017:
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1000:
999:Business Wire
996:
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987:
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699:. p. 34.
698:
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469:
466:
460:
453:
450:Also spelled
447:
444:
441:
437:
433:
429:
425:
421:
417:
414:Also spelled
411:
408:
401:
397:
394:
393:
389:
387:
385:
380:
378:
374:
370:
362:
358:
355:. When it is
354:
349:
347:
343:
339:
331:
329:
327:
323:
319:
318:ssp. cremoris
317:
312:
311:
306:
305:
301:
296:
295:
290:
286:
282:
274:
272:
268:
266:
262:
261:lingua franca
258:
254:
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88:
84:
81:
74:
71:
64:
61:
57:
51:
43:
38:
30:
19:
2389:Yayık ayranı
2218:Acidophiline
2115:Dahi baigana
2110:Dahi chutney
2064:
2057:
2050:
2044:
2040:
1997:
1574:Main entrées
1549:
1410:Blghourapour
1299:Black pepper
1093:
1080:
1062:
1054:
1049:
1037:. Retrieved
1033:the original
1028:
1019:
1007:. Retrieved
1003:the original
998:
989:
983:. June 2004.
980:
971:
960:
940:
901:
891:
880:. Retrieved
876:
850:. Retrieved
846:
818:. Retrieved
814:
769:
765:
739:
735:
718:
714:
692:
686:
678:
660:
649:
629:
622:
611:. Retrieved
607:
597:
577:
570:
550:
543:
531:. Retrieved
526:
517:
509:
505:
499:
490:
475:
468:
451:
446:
439:
435:
431:
427:
423:
419:
415:
410:
381:
372:
350:
345:
335:
332:Preservation
328:of matzoon.
314:
308:
303:
299:
292:
278:
269:
265:Near Eastern
242:
233:
219:
209:
201:
199:
185:
165:
149:
145:
131:
130:
29:
2369:Soured milk
2170:Papri chaat
2120:Dahi machha
1915:Instruments
1895:T’tu lavash
1886:Anoushabour
1809:Pomegranate
1420:Dzavarapour
1415:Brindzapour
1263:Pomegranate
1208:Bell pepper
1179:Ingredients
1009:25 December
396:Soured milk
275:Preparation
172:product of
2414:Categories
2364:Sour cream
2304:Buttermilk
2160:Mitha dahi
2045:bulgaricus
1851:Rkatsiteli
1836:Meghrabujr
1601:Lula kebab
1243:Green bean
1090:"Tarkhana"
882:2024-01-20
852:2024-01-20
820:2024-01-20
613:2024-03-01
533:January 2,
461:References
344:to obtain
304:bulgaricus
234:Karabadini
2273:Ryazhenka
2180:Shrikhand
2130:Dahi vada
2125:Dahi puri
1971:Varieties
1646:Beverages
1627:Khorovats
1555:Muhammara
1531:Chi kofte
1505:Vospapour
1490:Sunkapour
1480:Sarnapour
1470:Pekhapour
1460:Mantapour
1435:Katnapour
1384:Matnakash
911:cite book
786:1344-3941
326:viscosity
208:, in his
196:Etymology
2324:Filmjölk
2278:Varenets
2195:Tzatziki
2100:Chukauni
2032:Cultures
2013:Strained
1869:Desserts
1856:Voskehat
1846:Nerkarat
1541:(Winter)
1521:Bastırma
1495:Tarkhana
1339:Tarragon
1304:Cilantro
1268:Potatoes
1253:Mushroom
1238:Eggplant
1233:Cucumber
1223:Chickpea
1088:(2005).
1039:29 April
949:Archived
899:(1971).
847:OC Media
794:20163589
390:See also
361:Armenian
342:strained
245:Armenian
174:Armenian
166:mats'oni
154:Georgian
136:Armenian
52:Matsoni,
2359:Smetana
2329:Jocoque
2314:Clabber
2287:Related
2263:Nai lao
2190:Tarator
2165:Parfait
2043:subsp.
2003:Nai lao
1998:Matzoon
1906:Paklava
1901:Shamali
1891:Pastegh
1841:Mschali
1742:Kilikia
1732:Erebuni
1701:Tarkhun
1670:Dilijan
1586:Ghapama
1581:Fasulya
1550:Matzoon
1526:Chechil
1450:Kololik
1400:Arganak
1334:Parsley
1329:Paprika
1278:Spinach
1273:Pumpkin
1213:Cabbage
1198:Apricot
1128:Matsoni
1116:Matzoon
452:matzoni
432:madzoun
428:madzoon
424:matzoun
420:matsoun
416:matsoon
384:tarhana
377:chortan
371:). The
357:churned
302:subsp.
255:", the
216:History
182:Georgia
178:Armenia
168:) is a
150:matsoni
132:Matzoon
87:Georgia
83:Armenia
73:Armenia
34:Matzoon
18:Matsoni
2384:Yakult
2374:Suorat
2344:Mursik
2309:Calpis
2268:Omaere
2258:Mattha
2238:Chalap
2210:Drinks
2200:Zhoixo
2145:Jameed
2095:Çılbır
2090:Churri
2085:Borani
2077:Dishes
1993:Frozen
1983:Dadiah
1964:Yogurt
1881:Kadaif
1831:Kakhet
1768:Ararat
1747:Kotayk
1737:Gyumri
1727:Ararat
1675:Jermuk
1637:Matagh
1606:Tjvjik
1596:Kchuch
1591:Harisa
1500:T’ghit
1455:Krchik
1440:Katnov
1430:Karshm
1405:Aveluk
1379:Lavash
1369:Choreg
1357:Breads
1344:Walnut
1314:Garlic
1283:Tomato
1248:Lentil
1218:Carrot
811:"IPCG"
792:
784:
742:: 85.
671:
637:
585:
558:
483:
440:matson
353:butter
285:yogurt
253:yogurt
184:. The
160:მაწონი
156::
146:matsun
141:մածուն
114:
2379:Viili
2349:Quark
2339:Kumis
2334:Kefir
2299:Amasi
2253:Leben
2248:Lassi
2243:Doogh
2228:Chaas
2223:Ayran
2175:Raita
2155:Kashk
2150:Kadhi
2140:Dovga
2008:Qatiq
1922:Tonir
1876:Alani
1826:Areni
1797:Wines
1777:Other
1660:Arzni
1632:Kofta
1622:Kebab
1565:Topik
1560:Sujuk
1545:Eetch
1539:Dolma
1475:Putuk
1445:Khash
1393:Soups
1364:Bokon
1324:Onion
1193:Apple
436:macun
402:Notes
148:) or
2399:Whey
2394:Ymer
2354:Skyr
2233:Chal
2185:Spas
1988:Dhau
1978:Curd
1811:wine
1781:Oghi
1710:Beer
1696:Tahn
1665:Bjni
1485:Spas
1425:Flol
1374:Gata
1309:Dill
1258:Okra
1203:Bean
1041:2010
1011:2021
917:link
790:PMID
782:ISSN
669:ISBN
635:ISBN
583:ISBN
556:ISBN
535:2019
481:ISBN
307:and
281:milk
243:The
202:matz
180:and
105:Milk
96:cold
59:Type
1773:Noy
1722:Ani
1319:Nut
774:doi
744:doi
665:446
373:tan
369:tan
365:թան
336:In
313:.
236:by
2416::
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909:{{
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164:,
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1013:.
919:)
885:.
855:.
823:.
796:.
776::
750:.
746::
643:.
616:.
591:.
564:.
537:.
152:(
134:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
