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

malabsorption among adults (A map, p. 216, shows that
nonmilking predominates in East Asia, Southeast Asia, and
central Africa). The genetic hypothesis (Table 3, p. 221,
shows the lactose content of certain Old World fermented
milk products, including products from mare’s milk
[kumiss], camel’s milk [chal], cow’s milk [kefi r, yogurt], and
water buffalo milk [dahi]). Summary. The question of policy.
“On the basis of historic and biologic data, it appears
that the ability to digest lactose by an adult human is
inherited as a dominant characteristic.” “Lactose is a
complex carbohydrate composed of glucose and galactose.
It is synthesized in the epithelial cells in the mammary
gland and then secreted into the milk of all mammals except
those belonging to the general class of sea lions and seals of
the Pacifi c basin.” Most baby mammals can digest lactose
because they have the enzyme lactase in their intestine.
Lactase activity then decreases after early infancy. “All
mammals are incapable of digesting lactose in adult life
except for certain ethnic groups of humans.” Address: 1.
Section of Developmental Medicine, Dep. of Pediatrics,
Stanford Univ., Stanford, California; 2. School of Medicine,
Stanford; 3. Dep. of Geography, Univ. of California, Davis.
263. Mital, Brij Kishore. 1974. Fermentation of soymilk
oligosaccharides by lactic acid bacteria. PhD thesis, Cornell
University, Ithaca, New York. 120 p. Page 880 in volume
35/02-B of Dissertation Abstracts International. *
Address: Cornell Univ., Ithaca, New York.
264. Woods, John. 1974. The protein-for-pennies cookbook.
New York, NY: Peter H. Wyden. viii + 179 p. Index. 22 cm.
• Summary: Contents: All about the magic little bean.
General note about soy products. Soybeans in the kitchen. 1.
Casseroles. 2. The versatility of soy granules. 3. Soups and
stews. 4. Salads. 5. Soybeans for the family. 6. Making your
own super protein. 7. Soybean sprouts. 8. Mostly desserts.
9. Soy milk and soy yogurt. List of products and seasonings
not generally used in western cooking. Suppliers of foreign
food products. Contains many recipes. A photo on the inside
rear dust jacket shows Texas-born John Woods, with a
biographical sketch. Address: New York City.
265. Farm, The. 1975. The Farm vegetarian cookbook.
Summertown, Tennessee: The Book Publishing Co. 128 p.
Illust. Index. 18 cm. Revised edition by L. Hagler. 1978. 223
p.
• Summary: Expanding on the pioneering “Yay Soybeans!”
(1974), this creative and creatively illustrated vegan
cookbook contains many extremely innovative and original
recipes including: Soybean Stroganoff. Soyburgers.
Spaghetti Sauce with TVP. Soysage. Soy fritters. Indonesian
fried tempeh. Soymilk. Tofu. Tofu spreads. Soy “yogurt.”
Soy “cheese.” Soy “butter” (made with soy fl our). “Cream
cheese” (made with soymilk). Soy “mayonnaise.” Soy
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“whipped cream.” Soy “coffee.” “Soy ‘nuts.’” Soy pulp
granola. Ice Bean [soy ice cream] (Recipes include:
Pineapple “sherbert” and “Vanilla ice bean,” each made
with soy milk instead of dairy milk). Mellowmeal (breakfast
cereal containing soy fl our). Soy “yogurt” Danish pastry. Soy
bread. Soy pulp cookies. Soy “cheese cake.” Blintzes (fi lled
with tofu).
Gluten recipes (p. 54-59) include: Basic gluten (feeds
8 generously). Gluten roast. Gluten burritos. Chili gluten.
Oven-fried gluten. Janice’s barbeque [barbecue] gluten ribs.
The rear cover states: “We are a large, long-haired
spiritual community in Tennessee. We came together
through open meetings in San Francisco with Stephen. We
have 750 people, including 250 kids, living on 1,750 acres.
This cookbook is to help as many people be vegetarians as
possible without turning any of them off and making them
think its strange or weird and to let people know that it tastes
good, is nice, graceful, and it can be a turn-on, that it’d
be really neat to eat, and make you look forward to mealtimes
and make you really happy to eat such good food.”