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matzoon

British  
/ mɑːtˈsuːn, mɑːdˈzuːn /

noun

  1. a fermented milk product similar to yogurt

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of matzoon

from Armenian madzun

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

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

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

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

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 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 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

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