(en) (2007). Microbial biogeography of the transnational fermented milk matsoni. Food Microbiology50 (1): Pag.12-19 (Elsevier Science). DOI: 10.1016/j.fm.2015.01.018. Gearchiveerd van origineel op 25 juli 2023. Geraadpleegd op 25 juli 2023. “Matsoni (syn. mazun, matsoon) is a traditional Caucasian fermented milk product largely used from ancient times. It is considered an analog of yogurt and prepared from milk of cow, sheep, goat, buffalo, or a mixture thereof [....] inoculated with a portion (approximately 1% wt/wt) of finished matsoni, thereby maintaining an ongoing culture consortium of lactic acid bacteria and yeasts.”.
(en) (18 maart 2009). Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan. Animal Sciences Journal80 (2): Pag.187-192 (Japanese Society of Animal Science). DOI: 10.1111/j.1740-0929.2008.00607.x. Gearchiveerd van origineel op 25 juli 2023. Geraadpleegd op 25 juli 2023. “Although it is said that Caspian Sea yogurt was brought to Japan from Georgia by professor Yamori, we could not find this ropy product in Georgia. The Georgian traditional fermented milk (Matsoni) was entirely different from the Japanese Caspian Sea yogurt. Matsoni is a non-ropy fermented milk similar to Bulgarian yogurt where the principal microbiota is Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus (Uchida et al. 2007). Caspian Sea yogurt is considered to be similar to Smetana, a Russian fermented cream. [...] we thought that Caspian Sea yogurt found in Japan may be similar to viili, and different to Matsoni and Smetana. However it is probably not directly originated from viili, [...]”.
(en) (2007). Microbial biogeography of the transnational fermented milk matsoni. Food Microbiology50 (1): Pag.12-19 (Elsevier Science). DOI: 10.1016/j.fm.2015.01.018. Gearchiveerd van origineel op 25 juli 2023. Geraadpleegd op 25 juli 2023. “Matsoni (syn. mazun, matsoon) is a traditional Caucasian fermented milk product largely used from ancient times. It is considered an analog of yogurt and prepared from milk of cow, sheep, goat, buffalo, or a mixture thereof [....] inoculated with a portion (approximately 1% wt/wt) of finished matsoni, thereby maintaining an ongoing culture consortium of lactic acid bacteria and yeasts.”.
(en) (2007). Microbial biogeography of the transnational fermented milk matsoni. Food Microbiology50 (1): Pag.12-19 (Elsevier Science). DOI: 10.1016/j.fm.2015.01.018. Gearchiveerd van origineel op 25 juli 2023. Geraadpleegd op 25 juli 2023. “Matsoni (syn. mazun, matsoon) is a traditional Caucasian fermented milk product largely used from ancient times. It is considered an analog of yogurt and prepared from milk of cow, sheep, goat, buffalo, or a mixture thereof [....] inoculated with a portion (approximately 1% wt/wt) of finished matsoni, thereby maintaining an ongoing culture consortium of lactic acid bacteria and yeasts.”.
(en) (18 maart 2009). Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan. Animal Sciences Journal80 (2): Pag.187-192 (Japanese Society of Animal Science). DOI: 10.1111/j.1740-0929.2008.00607.x. Gearchiveerd van origineel op 25 juli 2023. Geraadpleegd op 25 juli 2023. “Although it is said that Caspian Sea yogurt was brought to Japan from Georgia by professor Yamori, we could not find this ropy product in Georgia. The Georgian traditional fermented milk (Matsoni) was entirely different from the Japanese Caspian Sea yogurt. Matsoni is a non-ropy fermented milk similar to Bulgarian yogurt where the principal microbiota is Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus (Uchida et al. 2007). Caspian Sea yogurt is considered to be similar to Smetana, a Russian fermented cream. [...] we thought that Caspian Sea yogurt found in Japan may be similar to viili, and different to Matsoni and Smetana. However it is probably not directly originated from viili, [...]”.
(en) (18 maart 2009). Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan. Animal Sciences Journal80 (2): Pag.187-192 (Japanese Society of Animal Science). DOI: 10.1111/j.1740-0929.2008.00607.x. Gearchiveerd van origineel op 25 juli 2023. Geraadpleegd op 25 juli 2023. “Although it is said that Caspian Sea yogurt was brought to Japan from Georgia by professor Yamori, we could not find this ropy product in Georgia. The Georgian traditional fermented milk (Matsoni) was entirely different from the Japanese Caspian Sea yogurt. Matsoni is a non-ropy fermented milk similar to Bulgarian yogurt where the principal microbiota is Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus (Uchida et al. 2007). Caspian Sea yogurt is considered to be similar to Smetana, a Russian fermented cream. [...] we thought that Caspian Sea yogurt found in Japan may be similar to viili, and different to Matsoni and Smetana. However it is probably not directly originated from viili, [...]”.
