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

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• Summary: Preparation of the peanut milk: Soak 1 kg of
peanuts in 2 liters of a 1.0% solution of sodium bicarbonate
for 16-18 hours at 22ºC. Drain and discard liquid. Rinse
well with tap water. Add 5 liters of tap water and grind,
then allow this slurry to soak at 22ºC for 4-5 hours. Filter
and discard solids to give peanut milk. Heat at 121ºC for 10
minutes to pasteurize; cool quickly. Add 2% (w/v) of lactose.
Inoculate with two cultures: Lactobacillus bulgaricus NRRL
B-1909 and Lactobacillus acidophilus NRRL B-1910 (1%
w/v). Incubate at 37ºC for 3 days. A fl ow diagram shows the
process.
The shortage of animal proteins in some parts of the
world has created a need for developing processes by
which plant proteins can be economically into diets. The
acceptability of this fermented peanut milk competed
favorably with that of buttermilk. Address: Dep. of Food
Science, Univ. of Georgia Agric. Exp. Station, Experiment,
GA 30212.
350. Leviton, Richard. 1978. New developments at New
England Soy Dairy (Interview). Conducted by William
Shurtleff of New-Age Foods Study Center, Sept. 1 p.
transcript.
• Summary: New England Soy Dairy presently makes 2,400
lb/day of tofu. The soymilk is coagulated at 85ºC. They
also make soy mayo in 1 pint jars and the directors have
planned to purchase a sophisticated mayonnaise production
system. New products being developed are deep-fried spicy
tofu, creamy tofu puddings made with fruits and carob
powder, soymilk ice cream, yogurt, cream cheese, and
salad dressings. “We are quietly evangelical about tofu. The
company directors have long desired to make a signifi cant
impact on American food consumption patterns, and to help
reduce consumption of meat eating using soyfoods instead,
as a superior protein source.” Address: 100 Heath Rd.,
Colrain, Massachusetts 01340. Phone: 413-624-5591.
351. Swan Food Corp. 1978. Swan Foods: Remember the
name! (Ad). Whole Foods or East West Journal Inside rear
cover.
• Summary: This full-page ad is almost identical to one
which appeared in Alternatives magazine (Miami, Florida)
in July/Aug. 1978 (p. 49) but with the following three small
differences: (1) This full-page ad was published in a more
expensive and prominent location–on the inside rear cover.
(2) There is additional information about Soyogurt (A
cultured soy product available in a variety of fruit fl avors).
(3) Of the iced herbal beverages, Sassafras has been added
and Red Quencher removed. At the end of the beverage
column is now written: “and a variety of blends.”
Note: This ad was published in about August or
September 1978 in an unknown counter-culture magazine in
America. It was published on the inside rear cover. On the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 150
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rear cover is an ad for Natural Nectar ice cream. Because
of the latter ice cream ad, it seems most likely that this ad
appeared in Whole Foods, which began publication in Jan.
1978. Alan Richman of Whole Foods (Jan. 1998) says the
current publisher is now missing half of the 1978 issues and
is missing 2 issues from 1979. While looking at a copy of
this ad, he looked through all issues for these two years and
could not fi nd the ad. Address: The Soybeanery, 5758½ Bird
Rd., Miami, Florida, 33155.
352. Starenkyj, Danièle. 1978. Le bonheur du végétarisme:
Principes de vie & recettes. 2ième éd. [The happiness of
vegetarianism: Principles of life and recipes. 2nd. ed.].
Armagh, Quebec, Canada: Orion. 351 p. Oct. Illust. by
Stefan Starenkyj. Index. 23 cm. First ed. 1977. [26 ref. Fre]
• Summary: Soy-related recipes include: Soy coffee (p.
101). Soya souffl e (with whole soybeans, p. 204). Chapter
14, titled “A cow in your kitchen” (p. 207-27), contains
extensive information on soymilk, soymilk products, and
problems with cow’s milk. It’s contents: Introduction. What
is soya? The proteins of the soybean (la fève soja). The
carbohydrates of the soybean. The vitamins and minerals of
the soybean. The oils of the soybean. Soymilk: The cow of
China. Reasons for replacing animal milk in your diet with
soymilk: Many people are allergic to animal milk. Animal
milk is a cause of anemia. Animal milk can be a cause of
infection of the urinary tract, particularly in infants. Animal
milk is polluted. Comparison of the composition of soymilk
and cow’s milk (100 gm each). How to make soymilk at
home. Soymilk whipped cream. Soy mayonnaise without
eggs. Soy yogurt (fermented). Tofu: The meat without bones.
Nutritive value of tofu. How to make tofu at home. Tofu
fi lets. Tofu steaks. Breaded tofu slices. Tofu pâté à tartiner.
Grilled tofu. Okara (La pulpe de soja). Okara pâté (Pâté à la
pulpede soja). Soya butter (Buerre de soja; made from 1 cup
lightly grilled soy fl our, 2 cups water, a little salt, and about
½ cup oil). Address: Ottawa, Canada.
353. Andres, Cal. 1978. Fermented / enzyme-treated food
products. Food Processing (Chicago) 39(12):67-69. Nov.
• Summary: Peanut milk was added to cow’s milk to make
a yogurt-like product. The cow’s milk was necessary to
achieve a product with the desired viscosity. Address: Senior
Associate Editor.
354. Swan Food Corp. 1978. Swan Foods: Remember the
name! (Ad). Alternatives (Miami, Florida). Nov. p. 53.
• Summary: This half-page ad lists the company’s soy
products, iced herbal beverages, and baked goods &
pastries. Soy products include: Baked tofu, Marinated tofu,
Caraway tofu, Tofu chip dip, Tofu salad dressing, Soy melk
(sweetened, or carob soy milk), Soyogurt (a cultured soy
product), Wholegrain soy burgers. Baked goods include:
Tofu cheesecakes, Carob maple swirl, “and more to come.”