matzoon

British  

/ mɑːtˈsuːn, mɑːdˈzuːn /

noun

1. a fermented milk product similar to yogurt

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Etymology

Origin of matzoon

from Armenian madzun

Example Sentences

Matzoon.—Matzoon is prepared in Armenia in somewhat the same manner as keffir is prepared in the Caucasus, and indeed it differs very slightly from keffir in composition.

From Project Gutenberg

There is considerable variety in the number of soured or fermented milks, and they are known by various names, such as Koumiss or Koomiss, which is prepared from mares' milk; Keffir, which was originally discovered in the mountains of the Caucasus, and which is prepared with Keffir grains; Leben, an Egyptian product prepared from the milk of the buffalo, cow, or goat; Matzoon, a soured milk which is prepared in Armenia from ordinary cows' milk; Dadhi, an Indian preparation from cows' milk.

From Project Gutenberg

The optimum temperature is 112° F. Kuntze attempted to isolate the organisms mentioned by Luerssen and Kühn, and by plate culture procured growth of a spore-forming bacillus similar to Weigmann's Bacillus matzoon.

From Project Gutenberg

To this organism is attributed the power to impart a specific taste to the matzoon, but as growth is comparatively slow, it can only be of significance in determining the quality of the curd and cheese prepared from this product.

From Project Gutenberg

On this account these investigators suppose it to be related to those described in the paragraphs on fermented milks, leben, matzoon, etc., and which are regarded by Kuntze as being identical.

From Project Gutenberg