 | |
| Alternative names | Matsoni, Caspian Sea yoghurt |
|---|---|
| Type | Fermented dairy product |
| Place of origin | Armenia |
| Region or state | Armenia,Georgia |
| Serving temperature | cold |
| Main ingredients | Milk |
Matzoon[a] (Armenian:մածուն,matsun,pronounced[mɑˈt͡sun] or[mɑˈd͡zun]ⓘ) ormatsoni[b] (Georgian:მაწონი,mats'oni) is afermented milk product ofArmenian[1][2][3][4][5][6][7] origin found inArmenia[8] andGeorgia.[9][10][11] TheCaspian Sea yogurt commercialized in Japan is said to be the same type of yogurt as matzoon,[10] but a comparison of microbiota and viscosity found that the two are entirely different.[12] Georgian matsoni has been aprotected geographical indication in Georgia since 24 January 2012.[13][14][15]
The tradition ofmatzoon preparation and use is included in the intangible cultural heritage list ofArmenia.[16]
The name of the product originates from Armenianmatz (sour, glue).[17] The etymology is provided byGrigor Magistros, in hisDefinition of grammar (11th century).[18]
The first written accounts of matzoon are attested in medieval Armenian manuscripts byGrigor Magistros (11th century),Hovhannes Erznkatsi (13th century),Grigor Tatevatsi (14th century) and others.[18][19] Matsoni is mentioned in the 15th century Georgian medical bookKarabadini byZaza Panaskerteli-Tsitsishvili.[20]
TheArmenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" inAndover, Massachusetts, in 1929,[21][22] introduced Matzoon around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon," which was later changed to "yogurt", theTurkish language name of the product, as Turkish was thelingua franca between immigrants of the variousNear Eastern ethnicities who were the main consumers at that time.[23]
On 24 January 2012, Georgia registered a geographical indication on "matsoni".[13][15][14] In 2022, Georgia banned the export of Armenian "matsun" yogurt to Russia via its territory.[15][14] The Armenia-based company later relabeled its product as "Armenian Mountain Yoghurt".[14]
In 2025, Armenia applied forgeographical indication (GI) registration for Armenian matsun.[24]
Matzoon is made from cow'smilk (mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Similar toyogurt it is usually made with the followinglactic acid bacteria;Lactobacillus acidophilus (original only),Lactobacillus delbrueckii subsp.bulgaricus andStreptococcus thermophilus.[11]Lactococcus lactis ssp. cremoris was found to be a dominant bacterial strain producingpolysaccharides that impart the characteristic highviscosity of matzoon.[12]
InArmenian cuisine, matzoon can bestrained to obtainkamats matzoon. Traditionally, it was produced for long-term preservation by draining matzoon in cloth sacks. Afterwards it was stored in leather sacks or clay pots for a month or more depending on the degree of salting.[25]
Matzoon is used for the production ofbutter. When it ischurned it separates from the buttermilk (Armenian:թան,tan). Thetan can be further dried and the resulting product is known aschortan.[26]
Matzoon can be mixed with eggs and equal amounts of wheat flour and starch to producetarhana. Small pieces of dough are dried and then kept in glass containers. They are used mostly in soups, dissolving in hot liquids.[27]
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.
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.
"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".
Matsoni, also known as Caspian Sea yogurt, this mesophilic yogurt comes from the region now known as Georgia
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