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

Note 1. This is the earliest English-language book seen
with the term “soymilk,” spelled as one word, in the title.
Note 2. This is the earliest document seen (Feb. 2002)
that mentions tofu jerky or any kind of soy jerky.
Note 3. This is also the earliest English-language
document seen (Feb. 2004) that uses the word “quark,” or
“queso blanco.” or “panir” in connection with soy cheese or
tofu.
Note 4. This is the earliest English-language document
seen (Sept. 2012) that contains the term “cultured soymilks”
(or “cultured soymilk”).
Note 5. This is the earliest English-language document
seen (Sept. 2012) that contains the term “ripened soymilk
cheeses” (or “ripened soymilk cheese”).
Note 6. This is the 2nd earliest English-language
document seen (Feb. 2004) that uses the term “smoked tofu,”
but the fi rst that uses it in its modern sense.
Note 7. This book was fi rst printed on 1 Aug. 1977 in a
photocopied and rough-typed edition with a yellow and black
cover.
Note 8. Reviews of this book appeared in many
publications: (1) Richard Leviton. 1980. Soycraft
(Massachusetts). 2(1):63-64. Winter. “An indispensable
operating manual for soyfoods entrepreneurs... The
illustrations alone make the book a valuable reference tool...
a sustained inspiration. The only book of its kind in English.”
(2) Food Chain (Intermediate Technology, England). 1997.
No. 20. March. p. 6. Address: New-Age Foods Study Center,
P.O. Box 234, Lafayette, California 94549.
377. Food Product Development. 1979. Improved soy fl ouroil
blend answers beverage base needs. 13(10):52. Oct.
• Summary: Nutrisoy 101, an improved soy fl our-soy oil
blend (2:1) produced by ADM Foods, imparts a highly
acceptable fl avor, texture, and mouthfeel to beverages,
thus expanding soy fl our’s previously limited potential
as a beverage base. It readily disperses in cold water
with agitation, and remains in suspension for 3 days, or
if carrageenan is added, for 1 week. It can be used as an
economic replacement for milk solids, as in milk shakes or
fl avored milks. It can be fermented with lactic acid to yield a
soy yogurt or cultured sour cream dressing. It can also serve
as a low-cost replacement for milk-protein counterparts in
dips, sauces, and salad dressings. Sample formulations for
vanilla and chocolate soy beverages are given.
378. Kawaguchi, Yutaka. 1979. Kaado no soshiki ni oyobosu
daizunyû no kanetsu shori, gyôkozai oyobi kôbo sesshu
no eikyô [Effects of heat treatment of soymilk, coagulants
and yeast inoculation on the texture of soy-curds]. Nippon
Shokuhin Kogyo Gakkaishi (J. of the Japanese Society for
Food Science and Technology) 26(10):434-41. [10 ref. Jap;
eng]
• Summary: “The conditions of curd preparation from
HISTORY OF SOY YOGURT & CULTURED SOYMILK 159
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soymilk suitable for making cheese-like fermented soy
protein foods were examined... Seven coagulants including
4 kinds of salts and 3 kinds of acids, and lactic fermentation
using Streptococcus thermophilus as a starter were tested
for preparing curd from soymilk... The curd by lactic
fermentation with inoculation of lactic starter and yeast gave
the most smooth body like cheese along with the decrease of
hardness, springiness and chewiness during the incubation.”
Address: Yamanashi Prefectural Agriculture and Forestry
High School, Nishiyahata Ryuo-cho, Nakakoma-gun,
Yamanashi-ken.
379. Saxelin, M.L.; Nurmiaho, E.L.; Korhola, M.P.;
Sundman, V. 1979. Partial characterization of a new C3-type
capsule-dissolving phage of Streptococcus cremoris [in viili].
Canadian J. of Microbiology 25(10):1182-87. Oct. [26 ref]
• Summary: Native viili is a viscous, ropy, sour milk product
produced in Finland by fermenting dairy milk at room
temperature after inoculation with a previous fermented
batch of product. Capsule-forming strains of Streptococcus
cremoris are the typical starters for this product.
Occasionally fermentation fails and resulting in a non-ropy
clot–the subject of this article. Address: Dep. of General
Microbiology, Univ. of Helsinki, Finland.
380. Mital, B.K.; Steinkraus, K.H. 1979. Fermentation of soy
milk by lactic acid bacteria. A review. J. of Food Protection
42(11):895-99. Nov. [56 ref]
• Summary: Contents: Abstract. Introduction. Fermented
products (incl. soy yogurt and soy cheese). Acid production
in soy milk. Processing soy milk. Flavor of soy milk.
Conclusion. Address: Cornell Univ.
381. Shurtleff, William. 1979. Soycrafters conference.
Vegetarian Times No. 34. Nov/Dec. p. 36.
• Summary: “From July 26 to 29 some 230 people from
Across the United States gathered at beautiful Hampshire
College in Amherst, Massachusetts, to attend the second
annual conference of the Soycrafters Association of North
America (SANA).” The fi rst issue of Soycraft magazine was
published just in time for the conference. The conference
was “attended by representatives of some of America’s
largest food processing companies, including Beatrice Foods,
Kraft Foods, Dannon Yogurt, and others.”
Note: Juan Metzger, who was head of the Dannon
Company from 1959 to 1981, was later actively involved
with Tomsun Foods and their Jofu–a nonfermented soy
yogurt. Address: New-Age Foods Study Center, P.O. Box
234, Lafayette, California 94549.
382. Bogdanov, I. 1979. [Cultured soy yogurt (sour milk):
A new dietetic product]. Khranitelna Promishlenost (Food
Industry) 28(8):12-13. [Bul; eng]*