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：）亦稱馬特松尼（喬治亞語：）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. . 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. . 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.
. 6. Columbia University Press. [January 2, 2019]. （原始内容存档于2023-09-30）.
. 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. . University of California Press. 1999: 34.
Byers, Branden. . 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. . 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. . Animal Science Journal. 2009, 80 (2): 187–192. ISSN 1344-3941. PMID 20163589. doi:10.1111/j.1740-0929.2008.00607.x.

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

[1] Kirk, Lawrence Eldred. . 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. . 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] . 6. Columbia University Press. [January 2, 2019]. （原始内容存档于2023-09-30）.

[4] . 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. . University of California Press. 1999: 34.

[Byers-6] Byers, Branden. . 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. . 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. . Animal Science Journal. 2009, 80 (2): 187–192. ISSN 1344-3941. PMID 20163589. doi:10.1111/j.1740-0929.2008.00607.x.