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

• Summary: Soymilk was subjected to a 3-stage lactic
fermentation (e.g. with Streptococcus cremoris or S.
diacetilactis) and the resultant curd pressed, then either
salted and stored to produce a cheese-like product or treated
with beef or fi sh fl avors.
260. Gaskin, Stephen; Farm, The. 1974. Hey beatnik! This
is The Farm book. Summertown, Tennessee: The Book
Publishing Co. 100 p. Illust. No index. 28 cm. Pages are
unnumbered.
• Summary: The Farm is a community of 600 people living
on a 1,700 acre farm in Summertown, Tennessee. They
have about 300 acres under cultivation, and during the
summer about 200 of this is in soybeans. They practice a
complete and total vegetarian diet; no one eats fl esh foods
or dairy products, drinks alcohol, or smokes tobacco.
They do this for religious reasons, to be compassionate to
animals and to leave enough food for everyone. “It is so
grossly uneconomical and energy expensive to run soybeans
through a cow and then eat the cow instead of just eating the
soybeans that its virtually criminal.”
One two-page spread titled “Yay Soybeans!” begins:
“Here’s a spiritual reason for being a vegetarian. You can
get ten times as much protein growing soybeans than eating
beef cattle. If everyone was vegetarian, there would already
be enough to go around, and no one would be hungry.” It
contains recipes for: Soy milk. Soy cheese (let soy milk stand
in a warm place until the curd has separated from the whey,
then boil the curds with salt, drain and press). Soy yogurt
(cultured). Soy butter (made with 3/4 cups each soy fl our
and water, 1 teaspoon salt, and 1 cup oil). Soy mayonnaise.
Granola (with soy fl our). Raw gluten. Gluten roast. Fried
gluten. Gluten burritos. Soybean stroganoff.
Another two-page spread is titled “The Soy Dairy: Soy
Milk,” by Alexander and the Soy Dairy. It begins: “Soy milk
is an easily digestible form of soybean protein. It can be
made into whipped cream, sour cream, ice cream, cheese and
yogurt. It contains the same amount of protein as cow’s milk,
but less calcium and no cholesterol. We made 60 gallons
a day for total cost of 30 cents a gallon.” There follows a
description of exactly how The Farm’s soy dairy makes
soymilk, what equipment is used, and where it was obtained.
The text ends: “Please write to the soy dairy if you have any
questions about soy milk, or stop by for a visit and tour, and
we’ll be happy to give you a glass of milk to taste. Love,
Alexander and the Soy Dairy.”
This book is loaded with wonderful photos, including:
(1) Shunryu Suzuki, roshi. (2) A large fi eld of soybeans. (3)
Three long-haired members of The Farm eating (L-R): David
Chalmers, Charles Hunnicutt, and Wilbur Jordan. (4) A little
girl, Susannah Frohman, sitting on a stool drinking a cup
of soymilk, with her other hand on a gallon jar of soymilk.
(5) The inside of the soy dairy. (6) Leslie Jordan happily
drinking soymilk from a gallon jar in front of a truck that
HISTORY OF SOY YOGURT & CULTURED SOYMILK 121
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is delivering soymilk in milk cans. Standing by the truck is
Roger Kanies. Mitchell and Nancy Shapiro are sitting on
the ground nearby. (7) Many views of Stephen Gaskin. (8)
Growing, harvesting, crushing, and cooking sweet sorghum
for use as a sweetener (a light, sweet syrup). Address:
Summertown, Tennessee.
261. Hanson, L.P. 1974. Vegetable protein processing. Park
Ridge, New Jersey: Noyes Data Corporation. xii + 308 p.
See p. 264-77. Illust. 25 cm. Company index. Inventor index.
U.S. patent number index. Series: Food Technology Review,
no. 16.
• Summary: The Foreword begins: “The detailed, descriptive
information in this book is based on U.S. patents relating to
the processing of proteins of vegetable origin.
“The book has a double purpose in that it supplies
detailed technical information and can be used as a single
guide to the U.S. patent literature in the fi eld.”
Contents: Introduction. General process for vegetable
proteins: Removal of lipids, protein isolation processes,
protein treatment processes, protein hydrolysates. Processing
whole soybeans. Processing full fat soy products. Defatted
soy products. Soy protein concentrates. Soy protein isolates.
Soy hydrolysates: Enzymatic hydrolysis, hydrolysis under
acid conditions nutrient amino acid compositions.
Cottonseed protein. Grain proteins (incl. wheat gluten
and zein). Processing other vegetable proteins (sunfl ower
meal, saffl ower seeds, sesame seeds, castor beans, peanuts,
rapeseed, alfalfa, coconut, mistletoe).
Extruded fi ber processing (incl. Boyer process). Other
protein fi ber production methods. Textured protein gels and
expanded products. Consumer products (simulated milk
products {high yield process from soybeans, soy milk from
sprouted beans, deodorizing soybean and peanut milks,
wet milling of vegetable protein, dispersible soy protein
for milks, dual inoculation for fl avor improvement of soy
milk, lipoxygenase inactivated full fat soy fl our for milk},
other dairy type products {soy yogurt, heat stable cheese
from soy milk, blue cheese from soy milk}, paste spread,
tofu, miso and tempa [tempeh] products, fl avoring materials,
miscellaneous products {whipping agents from soy protein,
malt treatment of soy for use in cereals, soy protein–soy
lecithin mixture}). Address: USA.
262. Johnson, John D.; Kretchmer, N.; Simoons, F.J. 1974.
Lactose malabsorption: Its biology and history. Advances in
Pediatrics. p. 197-237. [208* ref]
• Summary: Contents: Introduction. Lactose synthesis.
Lactose digestion and absorption (beta galactosidase,
lactase). Lactose malabsorption. Physiology of lactose
malabsorption. Terminology. Diagnosis: Lactose loading test,
intestinal biopsy, other tests. Types of lactose malabsorption:
Congenital, secondary, ontogenetic. Historical geography
of dairying and its relevance to the problem of lactose