馬佐

馬佐
别称	馬特松尼
起源地	亞美尼亞
地区	高加索
主要成分	乳

馬佐（亞美尼亞語：մածուն）亦稱馬特松尼（喬治亞語：მაწონი）是一種原產於亞美尼亞的發酵乳產品，^[1]^[2]^[3]分布於亞美尼亞^[4]和喬治亞。^[5]^[6]^[7]在日本流通和商業化，所謂「裏海優格」有時被認為與馬佐是同一類型的優格，^[6]但通過微生物群和黏稠度比較後發現兩者完全不同。^[8]

参考文献

^ Kirk, Lawrence Eldred. Food and Agriculture Organization of the United Nations. 1948: 12. Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun), a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product.
^ 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. Springer. 1992: 212. ISBN 978-0-442-00869-7. Matzoon (En); mazun (Fr, De); matsun, matsoni, maconi. Short Description: Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor. Microbiology: Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
^ Fermented milk. Columbia Encyclopedia 6. Columbia University Press. [January 2, 2019]. （原始内容存档于2023-09-30）. （页面存档备份，存于互联网档案馆）
^ Matzoon, mat-soon. The Encyclopedia Americana 18. Americana Corp: 446. 1977. ISBN 978-0-7172-0108-2. "a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added".
^ Goldstein, Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. 1999: 34.
^ ^6.0 ^6.1 Byers, Branden. The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food. 2014: 66. Matsoni, also known as Caspian Sea yogurt, this mesophilic yogurt comes from the region now known as Georgia
^ Kenji Uchida, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal. 2007, 78: 85. doi:10.1111/j.1740-0929.2006.00409.x.
^ Uchida, Kenji; Akashi, Keiko; Motoshima, Hidemasa; Urashima, Tadasu; Arai, Ikichi; Saito, Tadao. Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan. Animal Science Journal. 2009, 80 (2): 187–192. ISSN 1344-3941. PMID 20163589. doi:10.1111/j.1740-0929.2008.00607.x.

[1] Kirk, Lawrence Eldred. Food and Agriculture Organization of the United Nations. 1948: 12. Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun), a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product.

[2] 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. Springer. 1992: 212. ISBN 978-0-442-00869-7. Matzoon (En); mazun (Fr, De); matsun, matsoni, maconi. Short Description: Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor. Microbiology: Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

[3] Fermented milk. Columbia Encyclopedia 6. Columbia University Press. [January 2, 2019]. （原始内容存档于2023-09-30）. （页面存档备份，存于互联网档案馆）

[4] Matzoon, mat-soon. The Encyclopedia Americana 18. Americana Corp: 446. 1977. ISBN 978-0-7172-0108-2. "a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added".

[5] Goldstein, Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. 1999: 34.

[Byers-6] 6.0 ^6.1 Byers, Branden. The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food. 2014: 66. Matsoni, also known as Caspian Sea yogurt, this mesophilic yogurt comes from the region now known as Georgia

[Wiley-7] Kenji Uchida, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal. 2007, 78: 85. doi:10.1111/j.1740-0929.2006.00409.x.

[Uchida-8] Uchida, Kenji; Akashi, Keiko; Motoshima, Hidemasa; Urashima, Tadasu; Arai, Ikichi; Saito, Tadao. Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan. Animal Science Journal. 2009, 80 (2): 187–192. ISSN 1344-3941. PMID 20163589. doi:10.1111/j.1740-0929.2008.00607.x.

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