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

seen (Oct. 2003) that uses the term “milk analog” (or “milk
analogue”) to refer to soymilk.
Note 2. This is the earliest English-language document
seen (Sept. 2012) that uses the term “Yogurt analog” (or
“yogurt analogue”) to refer to soy yogurt. Address: Dep. of
Food Science, Univ. of Illinois, Urbana-Champaign.
311. Yee, Vivien Chee-Nan Yeo. 1976. New products from
soybeans. Meat extender, alcoholic beverage and protein rich
fl our. PhD thesis, Cornell University, Ithaca, New York. 92
p. Page 5596 in volume 37/11-B of Dissertation Abstracts
International. [50+ ref]*
• Summary: The new products include two types of soy
wines; one was made from soymilk and one from the whey
left over after making tofu. Some 25% (w/v, weight-tovolume)
of sucrose was added to the soymilk or tofu whey
and the liquid was fermented anaerobically with a wine
yeast, until the alcohol concentration reached 12% v/v or
higher. With soymilk, the proteins precipitated out and had to
be removed. Otherwise clarifi cation and aging were the same
as for any wine; the fi nished products were similar to sake.
Address: Cornell Univ., Ithaca, New York.
312. Shurtleff, William; Aoyagi, Akiko. 1977. Excerpts from
The Book of Tofu: Soymilk. Mother Earth News No. 43. Jan/
Feb. p. 40-42. [1 ref]
• Summary: Describes how to make soymilk and soymilk
yogurt at home, and compares the nutritional value of
soymilk with that of cow’s milk and mother’s milk, each
adjusted to contain 88.6% water/moisture. Address: 790 Los
Palos Dr., Lafayette, California 94549.
313. Abou El-Ella, W.M.; Farahat, S.E.; Rabie, A.M.;
Hofi , A.A.; El-Shibiny, A. 1977. The use of soy
milk in manufacture of skim milk “Karish” cheese.
Milchwissenschaft 32(4):215-16. March. [9 ref. Eng; ger]
• Summary: Kareish cheese was made from a 4:1 mixture of
water buffaloe’s skim milk and soymilk. After pickling for 6
weeks in whey containing 15% salt, the yield of cheese was
19.46% vs. 20.13% for control cheeses made with buffaloe’s
milk. The cheese containing soymilk had a slightly higher
acidity and salt content than the control cheese. Addition
of 20% soymilk had no adverse effect on ripening index,
total volatile fatty acids, total nitrogen and soluble nitrogen
contents, appearance, color, texture, or fl avor of Kareish
cheese. Address: Dep. of Food Science, Ain Shams Univ.
Cairo, Egypt.
314. Kolb, H. 1977. Herkoemmliche Verfahren zur Nutzung
von Soja im asiatischen Raum [Traditional processes for
using soya in Asia]. Alimenta 17(2):41-45. March/April. [35
ref. Ger]
• Summary: Discusses each of the following foods briefl y
and gives sources of further information: Kinako (roasted
HISTORY OF SOY YOGURT & CULTURED SOYMILK 139
© Copyright Soyinfo Center 2012
soy fl our), soymilk, yuba, tofu, kori tofu (dried-frozen
tofu), aburaage, namaage, kinugoshi tofu, sufu, soy cheese
(Western style), soy yogurt, ganmodoki, natto, Hamanatto,
koji, tempeh, miso, tao-tjo [Indonesian-style miso], kochujang,
shoyu, and ketjap.
Note: This is the earliest German-language
document seen (Oct. 2011) that uses the word “sufu”
to refer to fermented tofu. Address: Institut fuer
Lebensmitteltechnologie, Frucht- und Gemuesetechnologie,
Technische Universitaet Berlin, Koenigin-Luise-Strasse 27,
D-1000 Berlin 33, West Germany.
315. Gupta, C.B.; Eskin, N.A.M. 1977. Potential use
of vegetable rennet in the production of cheese. Food
Technology 9(2):62-66. May. [10 ref]
• Summary: Many plant proteases are capable of clotting
milk although the majority proved unsuitable for cheese
production. The juice of the ash gourd (Benincasa cerifera)
however gives good results. Address: Dep. of Foods and
Nutrition, Univ. of Manitoba, Winnipeg, Manitoba R3T 2N2,
Canada.
316. Roberts, Howard R. 1977. Cultured and acidifi ed
buttermilk, yogurts, cultured and acidifi ed milks, and
eggnog. Proposal to establish new identity standards.
Federal Register 42(112):29919-25. June 10.
• Summary: The section titled “Yogurt” (p. 29923-24) states:
“Yogurt contains not less than 3.25 percent milkfat and not
less than 8.25 percent milk solids not fat, and has a titratable
acidity of not less than 0.5 percent, expressed as lactic acid.
All dairy ingredients used shall be pasteurized or ultrapasteurized
and may be homogenized. To extend the shelf
life of the food, yogurt may be heat-treated, after culturing
is completed, to destroy viable microorganisms.” Note:
Therefore, yogurt need not contain any live / viable bacteria.
Under “(c) Other optional ingredients,” soy is not
mentioned. In fact, soy is not mentioned anywhere in these
7 pages of regulations. Address: Acting Director, Bureau of
Foods.
317. El-Safty, M.S.; Mehanna, N. 1977. Studies on the use of
soymilk in Ras and Cheddar cheeses making. Egyptian J. of
Dairy Science 5(1):55-63. June. [9 ref]
• Summary: Addition of 20% soymilk to buffaloes’ milk
increased the cheese quality and decreased the curd tension
of the milk at cutting time. Increasing the amount of rennet
and adding calcium chloride improved the curd character.
Ras and Cheddar cheeses were made from cow’s milk, water
buffaloes’ milk, and mixtures of the two in ratios ranging
from 9:1 to 7:3. Increasing the soymilk ratio increased the
moisture, acidity, and rate of protein breakdown in cheese
during ripening. Address: Dairy Dep., Faculty of Agriculture,
Kafr-El-Sheikh Tanta Univ., Tanta, Egypt.