Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima (2007). “Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk”. Anim. Sci. J.78: 85-91. doi:10.1111/j.1740-0929.2006.00409.x.
google.co.jp
books.google.co.jp
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, p. 212. Springer, 1992. ISBN 978-0-442-00869-7. [1] "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 thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.
Related Product: Yoghurt."
Columbia Encyclopedia // fermented milkArchived 2013年9月21日, at the Wayback Machine. // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.
web.archive.org
Columbia Encyclopedia // fermented milkArchived 2013年9月21日, at the Wayback Machine. // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.
