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

The preparation of matzoon is in many 107respects very similar to that of keffir and koumiss, but differs by inducing a comparatively weak alcohol fermentation.

From The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon

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 The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon

Buttermilk, kumiss, and matzoon are often agreeable and beneficial to the sick; by some, they are more easily digested than whole milk.

From School and Home Cooking by Greer, Carlotta Cherryholmes

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

From The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon

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

From The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon