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

whole soybeans. The best way is to use a pressure cooker for
1 hour at 15 pounds pressure. Or you can cook them for at
least 10 hours at atmospheric pressure.
A typical breakfast at The Farm might consist of toast,
fried tofu, tea and sugar. Or perhaps fried potatoes and
cheese [made from nutritional yeast] and hot soy milk and
tea.
A cartoon has this caption: “Soybeans are the base for
cheese, ice cream, sausage, and burgers.” Address: Food
Guide editor.
323. Ahmad, Ibrahim H.J. 1977. Utilization of soybean milk
in the production of “tairu” [or taire, a Malaysian yogurtlike
product]. Paper presented at Symposium on Indigenous
Fermented Foods, Bangkok, Thailand. Summarized in K.H.
Steinkraus, ed. 1983. Handbook of Indigenous Fermented
Foods. New York: Marcel Dekker, Inc. ix + 671 p. See p.
260-66.
• Summary: Fermented soymilk is popularly known as
“tairu” in Malaysia. The author gives a table comparing the
nutritional composition of tairu made from soy milk and
from cow’s milk. Soy milk tairu contains more protein (3.6
vs. 2.0%), less fat (1.5 vs. 2.9%), and slightly less calories
(49.1 vs. 50.1%), but much less calcium (95.0 mg vs. 280
mg) than tairu made from cow’s milk. Address: Product
R&D, Kumpulan Fima Berhad, Tingkat 3 and 4 Blok Menara
Besar, Wisma MCIS, Jalan Barat, Petaling Jaya, Selangor,
Malaysia.
324. Matsuoka, Hiroatsu; Fukuya, Yôko. 1977. Nyûsan
hakkô ni yoru daizu-nyû kaado no keisei to sono jukusei
[Formation of soymilk curds and their maturation by lactic
acid fermentation]. Nippon Shokuhin Kogyo Gakkaishi (J.
of the Japanese Society for Food Science and Technology)
24(11):553-58. [Jap]*
325. Schmidt, R.H.; Mathews, R.F.; Davidson, S.M. 1977.
Sensory acceptance of tomato salad-type yogurt systems
from oilseed/dairy combinations. Proceedings of the Florida
State Horticultural Society 90:201-04. Nov. [9 ref]
• Summary: Yogurt systems were prepared from whole milk
fortifi ed with oilseed protein (soy protein isolate or peanut
fl our) and from oilseed protein/dried skim-milk blends. Four
yogurt systems were compared by a taste panel: Unfl avored;
tomato and spice; tomato, spice and vegetable; and fruit
fl avored. Tomato fl avored was preferred to unfl avored, and
the addition of nonfat dry milk further improved the fl avor.
Heat processing at 70ºC for 10 min. and homogenization
further improved sensory acceptance. Soy protein fortifi ed
yogurt systems had higher objective texture values than
did other yogurt systems evaluated. Address: Dep. of
Food Science & Human Nutrition, Univ. of Florida, IFAS,
Gainesville, FL 32611.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 141
© Copyright Soyinfo Center 2012
326. SoyaScan Notes. 1977. Chronology of soybeans,
soyfoods and natural foods in the United States 1977
(Overview). Dec. 31. Compiled by William Shurtleff of
Soyfoods Center.
• Summary: Jan. 12. Laughing Grasshopper tofu shop starts
making tofu in Millers Falls, Massachusetts. Founded by
Richard and Kathy Leviton, Tom Timmins, and Michael
Cohen in April 1976, it soon becomes the largest of the new
breed of Caucasian-run U.S. tofu manufacturers. It was
renamed The New England Soy Dairy in Nov. 1977, Tomsun
Foods, Inc. in 1984, and Tomsun Foods International in
1986.
Jan. The Soy Plant starts making tofu inside Wildfl ower
Community Bakery at Ann Arbor, Michigan. Steve Fiering is
one of the organizers of America’s fi rst soyfoods co-op.
Jan. 20. Jimmy Carter inaugurated as president of the
United States. Bob Bergland is Secretary of Agriculture.
March. Surata Soyfoods starts making tofu in Eugene,
Oregon. America’s second worker-owned soyfoods
cooperative, organized by Benjamin Hills.
April 5. Takai Tofu & Soymilk Equipment Co. in
Japan works with consultant William Shurtleff to acquire
an English name, develop a unifi ed equipment catalog, and
establish international operations.
May. Flying Cloud Tofu (soon renamed The Tofu Shop,
then Northern Soy) starts tofu production in Rochester, New
York. Founders are Greg Weaver, Greg Mello, and Andy
Schecter.
May 10-June 7. Shurtleff and Aoyagi travel to Indonesia
to do fi eld research on tempeh in preparation for a book on
the subject.
Aug. 16. Miso Production by Shurtleff and Aoyagi
published by New-Age Foods Study Center, the Center’s fi rst
publication.
Sept. Article in Mother Earth News announces that
tempeh starter and split whole soybeans are available from
newly founded Farm Foods at The Farm in Tennessee.
Orders start to pour in. Farm Foods continues The Farm’s
tradition, with a great deal of creative and infl uential work
with soyfoods.
Sept. Swan Foods starts operation in Miami Florida, run
by Robert Brooks and Mary Pung. They produce America’s
fi rst commercial soymilk yogurt. After doing extremely
innovative pioneering work with second generation tofu
products and advertising them nationwide, they go out of
business in Dec. 1978 from trying to grow too fast.
Sept. White Wave starts making tofu in a bathtub in
Boulder, Colorado. Founded by Steve Demos.
Oct. The Tofu Shop, America’s second soy deli, opens
in Telluride, Colorado. Founded by Matthew Schmit, it was
later renamed Far Pavilions.
Oct. 14. Bean Machines Inc., America’s fi rst supplier of
tofu and soymilk equipment, begins operations in California
under the direction of Larry Needleman. Most of their