history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

Association (Hagerstown, Maryland)–but with the new
subtitle: “Pioneering health reformer.” Adventist pioneer
series. On the new cover, on a snipe in the upper right corner:
“Father of the health food industry.” Address: Andrews
Univ., Berrien Springs, Michigan.
229. Schroder, D.J.; Jackson, H. 1971. Preparation of
soybean cheese using lactic starter organisms. III. Effects of
mold ripening and increasing concentrations of skim milk
solids. J. of Food Science 36(1):22-24. Jan/Feb. [11 ref]
• Summary: Fermented soybean cheeses were prepared from
blends of skim milk powder and soybean milk in 4 different
proportions. The amount of skim milk had little effect on
the fl avor of the fi nished cheese due to the dominant beany
fl avor from the soybeans. The original cheese was made with
Streptococcus thermophilus as a starter, plus rennet added
after 1 hour to assist in the coagulation of the milk. The
cheeses were waxed and stored at 20ºC. The surface of the
cheeses were inoculated with one of two molds: Rhizopus
oligosporus, or Penicillium camemberti.
A third trial consisted of making tempeh, then grinding
the tempeh to make a milk, which was made into cheese
by the normal method. Mold ripening resulted in desirable
changes in texture, but these were offset by the development
of bitter fl avors. Address: Dep. of Food Science, Univ. of
Alberta, Edmonton, Canada; Schroeder present address:
Univ. of Minnesota, St. Paul.
230. Angeles, Antonieta Gaddi; Marth, E.H. 1971. Growth
and activity of lactic acid bacteria in soymilk. I. Growth
and acid production. II. Treatment of soymilk and culture
activity. III. Lipolytic activity. IV. Proteolytic activity. J. of
Milk and Food Technology 34(1):30-36. Jan.; 34(2):63-68.
Feb.; 34(2):69-73; Feb.; 34(3):124-28. March. [85 ref]
• Summary: Part I. Thirteen species of lactic acid bacteria
from various genera (Lactobacillus, Streptococcus,
Leuconostoc, Pediococcus) were grown on soymilk.
Substantial formation of acid was limited to those bacteria
able to utilize the sugars in soymilk. Addition of whey
powder, glucose, or lactose to soymilk enhanced acid
production by 5 species whereas addition of sucrose was
without benefi t. The presence of 0.23-0.25% titratable acid,
corresponding to a pH of 5.7, caused coagulation of the
sterilized soymilk.
Part II. Unheated soymilk served as the best substrate for
most cultures. Extended heating of soymilk at 60ºC reduced
its ability as a substrate for acid development by lactic acid
bacteria. Acid formation was minimal with heat treatment at
80ºC for 1-60 minutes.
Part III. “Degradation of lipids is considered to be
responsible, in part, for development of fl avor in certain
fermented foods such as cheese.” The authors list 10 lactic
acid bacteria which were able to hydrolyze tributyrin and
triolein but not soybean oil.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 112
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Note: Soymilk is spelled as one word throughout these
3 articles. Address: Dep. of Food Science and The Food
Research Inst., Univ. of Wisconsin.
231. Kim, C.S.; Shin, H.S. 1971. [Studies on preparation of
cheese-like product from soybean milk]. Hanguk Sikp’um
Kwahakhoe Chi (Korean J. of Food Science and Technology)
3(1):57-63. May. See also Dairy Science Abstracts 33:822.
[17 ref. Kor; eng]
• Summary: Coagulation of soymilk is brought about solely
through acid development by lactic cultures. Address: Dep.
of Food Technology, College of Engineering, Dong Kuk
Univ., Seoul.
232. Soybean Digest. 1971. Vitasoy observes 30th year. July.
p. 30.
• Summary: “Hong Kong Soya Bean Products Co. Ltd.
of Hong Kong has issued a brochure commemorating its
30 years in the food business there... The company will
introduce this year, a high-protein weaning food, a soy
cheese, and a line of pre-cooked packaged foods at a price
within the reach of working people.” A small photo shows
youthful K.S. Lo.
Note: This 30th anniversary brochure was published in
1970. The company’s fi rst plant was opened in March 1940.
233. Hammacher Schlemmer. 1971. Make your own
delicious, healthful yogurt at home: Yogurtera (Ad). New
York Times. Dec. 5. p. 50.
• Summary: “Be your own master yogurt-maker... in the
convenience of your kitchen and at a savings of up to
75%. Yogurtera lets you make it from skim milk, whole
milk, powdered or soybean milk.” Add honey, fruits, or
preserves for delicious variations. An illustration shows the
Yogurtera, which is electric (it plus into the wall), comes
with two quart-size brewing jars and instructions. By Bender
Associates. $13.00 plus $0.95 for shipping and handling.
234. Product Name: Lo’s Cheese Spreads (Based on
Soymilk or Tofu) [Fu Yu, Blue, or Cheddar].
Manufacturer’s Name: Hong Kong Soya Bean Products
Co. Ltd.
Manufacturer’s Address: Kowloon, Hong Kong.
Date of Introduction: 1971.
New Product–Documentation: The Hong Kong Soya
Bean Products Co. Ltd. 1970. 30th anniversary annual
report, 1940-1970. The company has established a new
Cheese Division. “Just as the company has pioneered in the
marketing of Soymilk, it now hopes to introduce Cheese
made from Soymilk instead of cow’s milk. Here again, it has
taken the Company’s Research Staff years of research before
Western types of cheese could be processed from soymilk.
This year the Company will be putting onto the market three
types of Cheese Spreads: Chinese Fu-Yu, European Blue