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

and life.”
Note: This is the second earliest published Englishlanguage
document seen (March 2007) that uses the term
“soymilk ice cream.” Address: The Farm, Summertown,
Tennessee.
363. Gutcho, Marcia. 1978. Dairy products and eggs: Recent
developments. Food Technology Review No. 48. xii + 360 p.
(Noyes Data Corp., Park Ridge, New Jersey). [5 soy ref]
• Summary: This book contains information based on patents
issued since January 1976. “Soy-based cheese” (also called
“soy cheese”), “soy cheese spread,” “soybean yogurts” (also
called “soybean milk yogurt”), and margarine are among the
many foods discussed.
Note: This is the earliest English-language document
seen (March 2007) that uses the term “soy-based cheese” to
refer to a Western-style soy cheese.
364. Hagler, Louise. ed. 1978. The Farm vegetarian
cookbook. Revised ed. Summertown, Tennessee: The Book
Publishing Co. 223 p. Illust. Index. 22 cm.
• Summary: An expanded and extensively revised version of
its pioneering and very creative and infl uential predecessor.
There are excellent expanded sections on gluten (p. 76-81),
tempeh and tempeh starter (p. 82-93), miso (p. 93), soymilk
(p. 95-101), Ice Bean (soy ice cream, including recipes for
5 fl avors), Frogurt (soymilk frozen yogurt, p. 107), soy
yogurt (p. 108-13 including a non-fermented cheese made by
draining soy yogurt curds in a cotton bag; from this “yogurt
cheese” are made soy-based cottage cheese, sour cream,
cream cheese, and cheesecake), tofu (p. 114-41), yuba (142-
43), soy coffee, soy nuts, granola, and Soysage (p. 144-47),
soy fl our (p, 148-53), sprouts (incl. alfalfa, mung beans, and
soybeans, p. 154-57). Address: Summertown, Tennessee.
365. Speck, M.L. 1978. Acidophilus food products.
Developments in Industrial Microbiology 19:95-101. [27 ref]
• Summary: A good discussion of products based on cow’s
milk. Nothing specifi cally on soy. Address: Dep. of Food
Science, North Carolina State Univ., Raleigh, NC 27607.
366. Yaghoubian, Vazgen. 1978. Preparation and evaluation
of cheese from cow’s and soybean milk. PhD thesis, Dep.
of Food Science, Louisiana State University. xi + 239 p.
Page 3743 in volume 39/08-B of Dissertation Abstracts
International. 28 cm. [174 ref]
• Summary: “Abstract: Soy curd prepared from soymilk
extracted from Lee-74 variety of soybeans was incorporated
in the proportions of 1:3, 1:2 and 1:1 with cow’s milk curd
in the preparation of three cheese-type products, Cheese I, II
and III, respectively. During ripening periods of six weeks
at 4.4ºC and three weeks at 29.4ºC, aliquots of each of these
three kinds of cheese were removed from storage at weekly
intervals and analyzed for” many different variables of
HISTORY OF SOY YOGURT & CULTURED SOYMILK 155
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chemical composition as well as hedonic
organoleptic scores.
“According to the overall mean hedonic scores for each
of the fi fteen sensory attributes, the three soy cheese products
were found to be organoleptically acceptable” (p. x).
“Signifi cantly associated with increased soy curd content
were lower hedonic scores for general appearance, color,
odor, smoothness, fi rmness, mouthfeel, cheese fl avor, beany
fl avor, rancidity and acidity.
“Signifi cantly associated with elevated storage
temperature were lower hedonic scores for odor, elasticity,
mouthfeel, cheese fl avor, rancidity, acidity and bitterness.
“There were signifi cant differences with respect to the
effects of elapsed storage time on the preferences of the two
panels regarding general appearance, odor, smoothness,
fi rmness, graininess, mouthfeel, cheese fl avor, beany fl avor,
rancidity, saltiness and spreadability. In general, Panel II
preferred the organoleptic qualities of fresh soy cheese
whereas Panel I preferred the qualities of cheese that had
been stored for a few weeks” (p. xi).
On pages 5-47 is a good review of the literature,
including: Composition of soybean seeds. Chemical and
physical properties of soybean protein. Carbohydrates.
Soybean milk. Soybean curd. Growth of lactic acid bacteria
in soymilk. Soybean cheese. Soft pickled cheese. Cheese
fl avor. Fats and fatty acids. Proteins and amino acids. Bitter
fl avor in cheese.
Summary and conclusion (p. 155): “This investigation
was undertaken to study the feasibility of preparing
cheeselike products, acceptable in terms of palatability and
shelf life for Iranian and American markets, by incorporating
large amounts of soybean curd into a white pickled cheese
prepared from cow’s milk which would be essentially free
of the bean-like fl avor normally associated with soybean
products.” Address: Louisiana State Univ.
367. Food Engineering. 1979. Dairy products with soy
protein. 51(1):ef-10, 11. Jan. [1 ref]
• Summary: Contents: Introduction: Coffee creamers and
whip toppings. Soy isolate in yogurt. Soy-based infant
formulas. Soy-whey drink mix. Soy in ice cream. Room for
new technologies.
A table lists 15 soy-based infant formulas, showing
the product name, form (powdered, ready to feed, or
concentrated liquid), and manufacturer. The product names
are Bon Lact, Espelin, Isomil, Lactopriv, Mull-Soy, Multilac,
Neo-Mull-Soy, Nursoy, Nutri-Soja, Prosobee, Sobee, Soja
Semp, Soyalac, i-Soyalac, Vegebaby.
368. Food Engineering. 1979. Fermented protein foods:
Japan has made considerable progress in fermentation
technology using vegetable protein ingredients. 51(1):ef-16-
17. Jan.
• Summary: This article is based, in part, on a similar one by