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

Note 3. This is the earliest document (Oct. 2001) seen
that contains a recipe for a soy cheesecake (one of two
documents).
Note 4. This is the earliest document seen (June 2001)
that uses the word “soysage” to refer to a sausage-like food
product made largely from okara (soy pulp).
Note 5. This is the earliest document seen (Jan. 2010)
concerning Plenty (Summertown, Tennessee).
Note 6. This is the earliest document seen (Feb. 2002)
that mentions tofu (called “soy cheese”) in connection with
The Farm.
Note 7. This is the third earliest publication seen (Jan.
2003) in the SoyaScan database under the subject heading
“Soyfoods Movement.” Address: Tennessee.
255. Mital, B.K.; Steinkraus, K.H.; Naylor, H.B. 1974.
Growth of lactic acid bacteria in soy milks. J. of Food
Science 39(5):1018-22. Sept/Oct. [39 ref]
• Summary: The authors measured the growth and lactic acid
production in cow’s milk and two types of soy milk (made
by hot grind and made from defatted soybeans), cultured
with the following lactic acid bacteria: Streptococcus
thermophilus, Lactobacillus acidophilus, L. bulgaricus, L.
buchneri, L. cellobiosis, L. fermenti, and L. plantarum, plus
various mixed cultures of these. All the bacteria exhibited
more growth in hot-grind soymilk than in soymilk made
from defatted beans. The bacteria that showed the best
growth and acid production in hot-grind soymilk were
S. thermophilus, L. acidophilus, L. cellobiosis, and L.
plantarum–primarily because of their ability to utilize
sucrose.
The authors conclude: “The results of this investigation
confi rm that lactic acid bacteria possessing the ability to
utilize sucrose can be successfully employed to manufacture
fermented products from soy milks.” Address: Cornell Univ.
256. SoyaScan Notes. 1974. Chronology of soybeans,
soyfoods and natural foods in the United States 1974
(Overview). Dec. 31. Compiled by William Shurtleff of
Soyfoods Center.
• Summary: 1974 March. The fi rst issue of Vegetarian Times
published by Paul Obis in Chicago.
1974 April. Bob Gerner (of Westbrae) and William
Shurtleff (guide) travel throughout Japan searching for
quality sources of traditional miso and soy sauce. Right after
the trip, Westbrae starts importing these products.
1974 Aug. 9. President Nixon, elected in 1968 and 1972,
resigns after the Watergate scandal. Gerald Ford succeeds
him as president. Butz continues as Secretary of Agriculture.
1974. Brazil passes West Germany to become the
world’s second largest soybean crusher, after the U.S.
1974 late. Miles Laboratories / Worthington introduces
the Morningstar Farms line of meat analogs based on spun
soy protein fi ber. Sold nationally at U.S. supermarkets.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 120
© Copyright Soyinfo Center 2012
1974 late. The Farm in Summertown, Tennessee,
publishes Yay Soybeans!, a 14-page booklet containing many
innovative soyfoods recipes, such as “soy ice cream–ice
bean,” soy yogurt,” “soy cheese,” “soy cheesecake,” “soy
mayonnaise,” and “soysage” (a meatless okara & soymilk
sausage). Most of the dairylike products were made with
fresh or cultured soymilk. The Farm now grows 150 acres
of soybeans to feed its community of 800 people. It has just
established Plenty, a non-profi t corporation “To help share
out the world’s food, resources, materials, and knowledge
equitably for the benefi t of all.”
1974. The Farm in Summertown, Tennessee, publishes
Hey Beatnik, which contains the earliest know use of the
term “Soy Dairy.” The Farm’s soy dairy now makes 60
gallons of soymilk a day at a total cost of $0.30 per gallon.
1974. Tofu Recipes, the fi rst book on tofu in English,
written and self-published by Grace Kikuchi in Ann Arbor,
Michigan. Spiral bound and 47 pages long, it gives a recipe
for homemade tofu and uses tofu largely with fi sh and meat.
1974 Nov. World Food Conference in Rome. Delegates
from 130 UN member countries adopt an international
strategy to overcome world hunger and malnutrition.
1974-1975? Eden Foods starts to import natural foods,
including miso and shoyu, from Japan.
257. Tsumura, Haruo; Hashimoto, Y.; Kubota, H. Assignors
to Fuji Oil Company, Ltd., Japan. 1974. Preparation of soy
cheese. U.S. Patent 3,857,970. Dec. 31. 1 p. Application fi led
17 April 1973. [5 ref]
• Summary: “The soy cheese... is made without milk solids
by coagulating a fermented emulsion containing soy milk
and a fat composition with about 0.05 to about 1.0 weight
percent of a coagulant selected from the group consisting
of aldonic acid lactones, uronic acid lactones, and mixtures
thereof. A fl avor producing proteolytic enzyme can be added
to the soy milk before formation of the emulsion, to the
emulsion prior to fermentation, or to the cooked curd without
adversely affecting the texture and body of the resultant soy
cheese.”
Note: This is the earliest English-language document
seen (Jan. 2005) with the term “soy cheese” in the title.
Address: 1. Osaka; 2. Izumi; 3. Izumiotsu. All: Japan.
258. Farahat, S.E.; Abou El-Ella, W.M.; Mahran, G.; Hofi ,
A.A. 1974. The use of soy milk in fermented milk (Zabadi)
manufacturing. J. of Agricultural Research (Riyadh, Saudi
Arabia). 1:187-93. *
Address: Dep. of Food Science, Ain Shams Univ. Cairo,
Egypt.
259. Winson, Abraham; Hampson, Ernest J. Arkady
New Foods Ltd. 1974. Protein-containing foods [cheeselike
products]. British Patent 1,356,363. (Chem. Abst.
81:103474j). *