|
Matzoon
Matzoon (, ''matsun'', or ) or matsoni ( ka, მაწონი, ''mats'oni'') is a fermented milk product of Armenian origin found in Armenia and Georgia. The Caspian Sea yogurt commercialized in Japan is said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Georgian Matsoni has been a protected geographical indication in Georgia since 24 January 2012. Etymology The name of the product originates from Armenian ''matz'' (sour, glue). The etymology is provided by Grigor Magistros, in his ''Definition of grammar'' (11th century).Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so." History The first written accounts of matzoon are attested in medieval Armenian m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenia
Armenia, officially the Republic of Armenia, is a landlocked country in the Armenian Highlands of West Asia. It is a part of the Caucasus region and is bordered by Turkey to the west, Georgia (country), Georgia to the north and Azerbaijan to the east, and Iran and the Azerbaijani exclave of Nakhchivan Autonomous Republic, Nakhchivan to the south. Yerevan is the Capital city, capital, largest city and Economy of Armenia, financial center. The Armenian Highlands has been home to the Hayasa-Azzi, Shupria and Nairi. By at least 600 BC, an archaic form of Proto-Armenian language, Proto-Armenian, an Indo-European languages, Indo-European language, had diffused into the Armenian Highlands.Robert Drews (2017). ''Militarism and the Indo-Europeanizing of Europe''. Routledge. . p. 228: "The vernacular of the Great Kingdom of Biainili was quite certainly Armenian. The Armenian language was obviously the region's vernacular in the fifth century BC, when Persian commanders and Greek writers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andover, Massachusetts
Andover is a town in Essex County, Massachusetts, United States. It was Settler, settled in 1642 and incorporated in 1646."Andover" in ''Encyclopedia Britannica, The New Encyclopædia Britannica''. Chicago: Encyclopædia Britannica Inc., 15th ed., 1992, Vol. 1, p. 387. At the 2020 United States census, 2020 census, the population was 36,569. It is located north of Boston and south of Lawrence (Massachusetts), Lawrence. Part of the town comprises the census-designated place of Andover (CDP), Massachusetts, Andover. It is Twin towns and sister cities, twinned with its namesake: Andover, Hampshire, England. History Native Americans in the United States, Native Americans inhabited what is now northeastern Massachusetts for thousands of years prior to European colonization of the Americas. At the time of European arrival, Massachusett and Naumkeag people, Naumkeag people inhabited the area south of the Merrimack River and Pennacooks inhabited the area to the north. The Massachusett r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strained Yogurt
Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, kerned yogurt or labneh is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland a similar product named skyr is made. Strained yogurt is usually marketed in North America as "Greek yogurt" and in the United Kingdom as "Greek-style yoghurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian, South Asian, and Eastern European cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or not, savory or sweet. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscosity
Viscosity is a measure of a fluid's rate-dependent drag (physics), resistance to a change in shape or to movement of its neighboring portions relative to one another. For liquids, it corresponds to the informal concept of ''thickness''; for example, syrup has a higher viscosity than water. Viscosity is defined scientifically as a force multiplied by a time divided by an area. Thus its SI units are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the internal friction, frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's center line than near its walls. Experiments show that some stress (physics), stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as hemicellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Lactis
''Lactococcus lactis'' is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. ''L. lactis'' cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 μm. ''L. lactis'' does not produce spores ( nonsporulating) and are not motile ( nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)- lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why ''L. lactis'' is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, ''L. lactis'' has generally recognized as safe (GRAS) status, with few case report ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streptococcus Thermophilus
''Streptococcus thermophilus'' formerly known as ''Streptococcus salivarius ''subsp.'' thermophilus'' is a gram-positive bacteria, gram-positive bacterium, and a lactic acid fermentation, fermentative facultative anaerobic organism, facultative anaerobe, of the ''Streptococcus viridans, viridans'' group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is motility, non-motile and does not form endospores. ''S. thermophilus'' is fimbria (bacteriology), fimbriated. It is also classified as a lactic acid bacteria, lactic acid bacterium. ''S. thermophilus'' is found in fermented milk products and is generally used in the production of yogurt, alongside Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus''. The two species are synergistic, and ''S. thermophilus'' probably provides ''L. d. bulgaricus'' with folic acid and formic acid, which it uses for purine synthesis. ''S. thermophil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Delbrueckii Subsp
''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist in harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients. L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Acidophilus
''Lactobacillus acidophilus'' (Neo-Latin 'acid-loving milk-bacillus') is a rod-shaped, Gram-positive bacteria, Gram-positive, homofermentative, Anaerobic organism, anaerobic microbe first isolated from infant feces in the year 1900. The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented milk or yogurt, though it is not the most common species for this. The species most readily grows at low pH levels (below 5.0), and has an optimum growth temperature of 37 °C. Certain strains of ''L. acidophilus'' show strong probiotic effects, and are commercially used in dairy production. The genome of ''L. acidophilus'' has been sequenced. ''L. acidophilus'' has antagonistic effects on the growth of ''Staphylococcus aureus, Escherichia coli, Salmonella typhimurium,'' and ''Clostridium perfringens''. Out of the four organisms, ''Staphylococcus aureus'' is the most affected. Along with '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
