matzoon

/ mɑːtˈsuːn; mɑːdˈzuːn /

noun

Origin of matzoon¹

from Armenian madzun

Later kumyss or matzoon can be tried, and finally thin gruels made with milk.

Matzoon and other similar preparations are essentially soured milks, prepared under controlled conditions.

In the same way buttermilk produced from milk which has been previously ripened by matzoon is used as a beverage.

In regard to the biology of matzoon, the occurrence of various organisms has been recorded.

Malted milk, kumyss, or matzoon may be given in place of milk.

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