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

291. Larson, Gena. 1976. Lactic acid cultured milk products.
Let’s Live. April. p. 55-58. [1 ref]
• Summary: This article is largely about Piima, a raw
milk yogurt starter of Finnish origin, which the author
received from a friend several years ago. “This remarkable
starter makes it possible to culture fresh raw milk at room
temperature, thus preserving the valuable enzymes and other
nutrients present in the unheated milk.” Contains recipes for
the following (each containing Piima): Homemade Piima.
Piima cream (a cultured sour cream). Piima cream cheese #1
and #2. Lebanese cheese balls. Piima beverage. Beet borscht.
Breakfast sundae (with Piima yogurt). Persimmon ice cream.
Cheese cake. Quick apricot cheese cake. Berry shake. Prune
whip.
For more about Piima see the December 1975 issue of
Let’s Live (p. 28-29). Two mail-order sources of Piima are
P.O. Box 582, Leeds, Utah 84746, or P.O. Box 2614, La
Mesa, California 92041.
Note: Soy is not mentioned in this article, but an
excellent non-dairy piima can be made with soymilk and
piima culture.
292. Fuji Oil Company, Ltd. 1976. Improvements in and
relating to cheese. British Patent 1,434,298. 5 p. Application
fi led 23 Oct. 1973. Complete specifi cation published 5 May
1976.
• Summary: This invention relates to “methods of making
fi rm, cutable, processed cheese-like, products from soy
cheese as a part or the major ingredient thereof.” It is a fact
that “natural soy cheeses are not readily adaptable as a raw
material in conventional processes for making processed
cheese.”
Various soy cheeses are described. Some are fermented,
made with soymilk extracted from defatted soybean protein.
Some are non-fermented, engineered soy-based cheeses
made with soy protein isolate and carrageenan. Address:
Azuchimachi 2-12, Higashiku, Osaka, Japan.
293. Kanda, H.; Wang, H.L.; Hesseltine, C.W.; Warner, K.
1976. Yoghurt production by lactobacillus fermentation of
soybean milk. Process Biochemistry 11(4):23-25, 46. May.
[10 ref]
• Summary: The fl avor of a yogurt prepared from soybean
milk was improved by soaking the beans for 16 hours in
water at 20ºC, boiling in 0.2% sodium bicarbonate solution
for 5 minutes, washing, blending with water to give 8:1
water/dry bean ratio, ultrasonic treatment (20 kilohertz/10
minutes) and centrifuging (3,000 revolutions per minute for
5 minutes). Effects on the titratable acidity and texture of
experimental soybean yogurts of addition of cheese whey
solids (0-4%), heat treatment (90, 100, 121ºC for 10 or 20
minutes) and protein content (2.8-4.5%) are recorded. Best
results were obtained by heating together 500 ml soybean
milk (with 3.6–4.5% protein), 10 gm whey solids and 25 gm
HISTORY OF SOY YOGURT & CULTURED SOYMILK 134
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sucrose at 100ºC for 20 minutes, rapid cooling with addition
of 1% gelatin (to prevent whey separation) and desired
fl avoring (e.g. lemon), 5% inoculation with a 1:1 mixture
of B-1910 and B-2092 Lactobacillus acidophilus, and
incubation at 37ºC for 24 hours. Taste panel evaluation of the
yogurt was favorable, with a score of 6.0 (of 10) vs. 4.5 for
yogurt from traditional soymilk.
“We found that lemon fl avor is extremely
complementary to soybean yogurt.” Concerning the “keeping
quality of soybean yogurt,” at 6ºC it can be kept for about 19
days without any signifi cant change in acidity.
Note: This is the earliest document seen (Sept. 2012)
that uses the term “soybean yogurt” to refer to soy yogurt.
Address: NRRL, Peoria, Illinois.
294. Mital, B.K.; Steinkraus, K.H. 1976. Flavor acceptability
of unfermented and lactic-fermented soy milks. J. of Milk
and Food Technology 39(5):342-44. May. [11 ref]
• Summary: Soy milk prepared from soybean fl our defatted
by a Cornell University patented process (U.S. Patent No.
3,721,569) by aqueous extraction and addition of 2.5%
refi ned soy oil and 2% sucrose was rated slightly inferior to
fresh cow’s milk in fl avor. This soy milk was also fermented
with 3 different lactic bacteria (Streptococcus thermophilus,
Lactobacillus acidophilus, and L. plantarum) to produce a
yogurt-like product, whose fl avor was compared with that
of fermented cow’s milk. S. thermophilus produced the
most acid and the soy yogurt that was rated closest to cow’s
milk yogurt fermented with the same organism. The soy
milks fermented with the other two organisms were rated
inferior to fermented cow’s milk mainly because of their
lower acidity. All three soy yogurts had a smooth texture, a
satisfactory gelatinous curd and “were virtually devoid of
objectionable fl avor as only one panelist out of 27 recorded a
slightly beany taste. Three panelists described the mouth-feel
as chalky and six recorded persistent aftertaste. No panelist
judged the fermented soy milks as unacceptable in fl avor.”
However the 27-member taste panel preferred the higher
acidity of the fermented cow’s milk. Address: Cornell Univ.,
New York State Agric. Exp. Station, Geneva, NY 14456.
295. Achaya, K.T. 1976. Standards for protein based foods
in developing countries. J. of the American Oil Chemists’
Society 53(6):316-20. June.
• Summary: Contents: Abstract. Introduction. Organizations
concerned with standards. Products based on milk proteins.
Protein raw materials other than milk (incl. medium-fat and
low-fat soy fl ours made in India). Foods permitted blending
proteins. Beverages and related products. Concentrated
nutrient supplementary foods. Methodology. Related
standards.
Table 1 shows the “Status of Indian Standard (IS)
specifi cations for protein based foods and related matters.”
India now has standards for two types of edible groundnut