Matsun

Traditional jar of Matsoni (Georgia)

Matzoon (matsoon, matsoun,matzoun, madzoon, madzoun macun, matson, matsoni) (Armenian: մածուն macun , Georgian: მაწონი mats'oni) is a fermented milk product found in Caucasian cuisine, armenian origin^[1]. It is very similar to yogurt.

It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.^[2] It is said to be originated in Armenian Highland.^[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

1. ^ 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 9780442008697. [1]
2. ^ 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
3. ^ Armenian Soviet Encyclopedia, 7-th volume, page 245

External links

• Delicious Georgian Cuisine – MATSONI /YOGHURT/ SOUP
• Source of Caspian Sea yogurt in New Zealand