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

318. Stern, N.J.; Hesseltine, C.W.; Wang, H.L.; Konishi,
F. 1977. Lactobacillus acidophilus utilization of sugars
and production of a fermented soybean product. Canadian
Institute of Food Science and Technology Journal 10(3):197-
200. July. [12 ref. Eng; fre]
• Summary: Eight strains of Lactobacillus acidophilus,
obtained from the ARS (Agricultural Research Service)
culture collection, were tested for their ability to use
monosaccharides (fructose, galactose, glucose and D (+)
mannose), disaccharides (lactose, maltose and sucrose) and
two oligosaccharides (raffi nose and stachyose). As judged
by titratable acidity and pH changes during growth, strain
variation existed in the ability of the microorganisms to
utilize the sugars. Strain NRRL B-1910 was a superior
utilizer of raffi nose and stachyose as measured by medium
pH changes. Therefore, B-1910 was selected as inoculum for
the successful production of a yogurt-like soybean product,
which has potential as a good protein food source. Address:
NRRC, Peoria, Illinois 61604.
319. Nelson, A.I.; Steinberg, M.P.; Wei, L.S. Assignors to
University of Illinois Foundation. 1977. Soybean beverage
and process. U.S. Patent 4,041,187. Aug. 9. 13 p. Application
fi led 23 June 1975. [4 ref]
• Summary: Also describes soy yogurt. Address: Dep. of
Food Science, Univ. of Illinois, Urbana, IL.
320. Mital, B.K.; Prasad, R.; Singh, Surjan. 1977. Effect of
carbohydrates and phosphates on acid production by lactic
acid bacteria in soy milk. J. of Food Science and Technology
(Mysore, India) 14(4):182-84. July/Aug. [7 ref]
• Summary: Soy milk contains approximately 1%
fermentable carbohydrates. However, not all the
carbohydrates in soy milk are fermented by lactic acid
bacteria. Moreover, lack of buffering capacity in soy milk
may also be a factor that limits greater acid production.
Therefore, this investigation was conducted to study the
effects of different carbohydrates and phosphates on acid
production in soy milk.
Addition of the carbohydrates glucose, sucrose, and
lactose and various phosphates to soy milk enhanced acid
production by three species of lactic acid bacteria and by
a heme catalase-negative Streptococcus isolated from the
soymilk. Yet each carbohydrate differed in its ability to
increase acid production. Production of acid at the 1% level
of carbohydrate was found to be greater than at 0.5% level
but approximately similar to the 2% level. Addition of two
phosphates did not result in increased acid production by all
the cultures.
“A maximum of 1.20% developed acidity was
exhibited by the mixed culture of heme catalase-negative
Streptococcus isolated from soy milk and Lactobacillus
acidophilus in soy milk enriched with 1% sucrose and
phosphates.” Address: Dep. of Food Science & Technology,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 140
© Copyright Soyinfo Center 2012
G.B. Pant Univ. of Agriculture & Technology, Pantnagar,
Nainital, UP, India.
321. Shurtleff, William; Aoyagi, Akiko. 1977. Tofu &
soymilk production: The Book of Tofu, volume II. Lafayette,
California: New-Age Foods Study Center. 128 p. Aug. 1.
Illust. by Akiko Aoyagi Shurtleff. No index. 28 cm.
• Summary: A rough photocopied manuscript with a yellow
cover, created in response to a letters from many people
requesting information on how to start a tofu shop. Contents:
1. So you want to start a tofu shop or soy dairy? 2. Setting up
shop; The community shop, the traditional shop, the steamcooker
shop, the pressure cooker shop, the soy dairy, the
modern factory. 3. Ingredients. 4. Scientifi c data concerning
the tofu-making process. 5. Tofu. 6. Firm tofu. 7. Using
okara and whey. 8. Deep-fried tofu: Cutlets, burgers, and
pouches. 9. Soymilk. 10. Soymilk ice cream, yogurt, kefi r,
mayonnaise, and cheese. 11. Silken tofu & soft tofu (Silken
tofu is made from concentrated soymilk). 12. Lactone silken
tofu. 13. Grilled tofu. 14. Wine-fermented tofu. 15. Driedfrozen
tofu. 16. Yuba.
Appendix A: People and institutions connected with tofu
& soymilk production. B: Sketches of tofu and yuba shops
in Japan. C: So you want to study tofu in Japan? D: Table of
equivalents.
Note 1. This is the earliest English-language document
seen (March 2010) that uses the term “silken tofu” to refer to
Japanese kinugoshi tofu.
Note 2. This is the earliest English-language document
seen (Oct. 2011) that uses the term “wine-fermented tofu.”
Address: New-Age Foods Study Center, P.O. Box 234,
Lafayette, California 94549; 278-28 Higashi Oizumi,
Nerima-ku, Tokyo 177, Japan.
322. Rasmussen, Carol. 1977. Vegetarians straight off the
farm: Soy is source of successful diet. Chicago Tribune.
Sept. 8. p. E3, or p. W_A3, or p. N_83.
• Summary: This article is about The Farm, from
Summertown, Tennessee, and their creative but strict
vegetarian diet–that uses no meat, eggs, or dairy products.”
Margaret Nofziger explains that Farm members are not food
faddists; they eat cocoa, sugar, and white fl our.
Most of their nutrients comes from soybeans. They grow
250 acres of soybeans a year and turn a signifi cant portion of
these into an incredible array of foods such as soy fl our and
soy milk. The soy milk is made into soy yogurt, mayonnaise,
a cheese, tofu, soy ice cream, and tempeh (which is a
fermented soy product from Indonesia). The pulp that
remains after making soy milk is used to make a meatless
sausage; it also add to cakes, cookies, and other baked goods.
Also on The Farm, soybeans are roasted to make nuts, and
ground to make coffee. They have published recipe booklet
titled “Yay soybeans.”
The Farm has a great deal of experience in cooking