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

soy protein products, by Dr. Wei. Field trip to Kraft Foods
Humco plant in Champaign, Illinois (Margarine, Vegemite).
Wenger, extrusion cooking, and textured protein foods, by
Randy McDonald. Low-cost extrusion cookers and cooking,
by A.I. Nelson. Field trip to Lauhoff Grain Co. (good
manufacturing practices). Drying foods, by Dr. Wei. Soya in
Third World countries, by Dr. Thompson.
Fourth week: Soybean dal, by Dr. Nelson. Visit to Ted
Hymowitz who is writing a book on the history of soybeans
(p. 56). Sensory evaluation, by Dr. Tobias. Oriental soyfoods,
by Dr. Wei.
Fifth week. Soymilk, soy yogurt, and soynuts, by Dr.
Nelson (Kibun). Griffi th Laboratories, by Ann Daniels (incl.
history, HVP, soy protein concentrate, TVP). Home and
village level production of soybean foods, by Dr. Nelson.
Soy fl our and soy fortifi ed baked goods, by Dr. Cho-Chen
Tsen of Kansas State Univ. Soybean crushing, soy fl our, and
plant sizes, by Sheldon Williams.
Shurtleff research trip. Visits to ADM and A.E. Staley
Mfg. Co. in Decatur, Illinois, American Soybean Assoc. in
St. Louis, Missouri (Read William Morse’s 1929-31 journal
of trip to East Asia). Talks with David Hildebrand, Mike
Tarano. Address: P.O. Box 234, Lafayette, California 94549.
395. Schwarz, Richard W. 1980. Re: Early work of Dr. John
Harvey Kellogg with soyfoods. Letter to William Shurtleff
at Soyfoods Center, July 30–in reply to inquiry. 2 p. Typed,
with signature on letterhead. [1 ref]
• Summary: Dr. Kellogg fi rst became interested in food
uses of soybeans in about the early 1930s. “I suspect that
the fi rst soy acidophilus milk also dates from the early
1930’s... According to my records, his earliest paper on food
uses of soybeans was one entitled ‘Special Health Values
of the Soybean,’ which was presented before the food and
nutrition section of the American Public Health Association
on October 5, 1937.” The paper is probably in “Michigan
Historical Collections, Kellogg Papers, at the University of
Michigan in Ann Arbor.”
“Kellogg’s original meat analogs depended heavily upon
wheat gluten and peanuts.” Dr. Schwarz encloses one of the
last available copies of his book John Harvey Kellogg, M.D.
Address: Vice President, Andrews Univ., Berrien Springs,
Michigan 49104. Phone: 616-471-7771.
396. Leviton, Richard. 1980. Effective soyfoods marketing:
“We want to do for tofu what fl avors did for yogurt.”
Soyfoods 1(3):46-51. Summer.
• Summary: Discusses the tofu marketing strategies of: (1)
Steve Demos at White Wave (Boulder, Colorado); he makes
7,500 lb/week of tofu and tofu products; (2) John Paino
of Nasoya Foods (Leominster, Massachusetts). Nasoya
makes four tofu spreads and a tofu mayonnaise; (3) Luke
Lukoskie of Island Spring, Inc. (Vashon, Washington).
Each week the company produces 10,000 lb of tofu, fi ve
HISTORY OF SOY YOGURT & CULTURED SOYMILK 162
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fl avors of Soyfreeze (soymilk ice cream), soyloaf, tempeh,
soymilk, and spicy Korean tofu; (4) Madeline Fox, director
of Marketing at the New England Soy Dairy (Greenfi eld,
Massachusetts).
Photos show: (1) Tom Timmins (rear view) addressing a
soyfoods press conference audience in Boston. (2) A waiter
in a black bow tie setting up the tofu buffet at the Seventh
Inn.
Note: This is an earliest document seen comparing the
marketing of tofu to yogurt (the dairy product) in the title.
Address: Colrain, Massachusetts.
397. Patel, A.A.; Waghmare, W.M.; Gupta, S.K. 1980.
Cultured soymilk and related products. Indian Food Packer
34(4):47-56. July/Aug. [55 ref]
• Summary: This is an excellent and very useful review
of the literature (with 55 references) on fermentation of
soymilk with lactobacilli, mostly to make soy yogurts, lactic
fermented soy beverages, or soy cheeses. As long ago as the
1930s, Dr. John Harvey Kellogg popularized soy acidophilus
milk, and the fi rst systematic studies of the growth of lactic
cultures in soymilk were conducted by Gehrke in the 1940s.
Yet only in the last two decades has lactic fermentation of
researchers interested in soybean utilization. “Scientists at
the University of Wisconsin, Cornell University [Ithaca, New
York], and the Northern Regional Research Laboratory of the
USDA [at Peoria, Illinois] have made valuable contributions
in this fi eld.
Contents: Introduction. Soymilk as a substrate for the
growth of lactic cultures: Effect of heat treatment, effect
of other processing parameters, effect of the presence of
fermentable carbohydrates, effect of certain additives.
Other culturing conditions affecting the growth of lactic
cultures in soymilk: Incubation time, temperature. Quality of
cultured soymilk: Flavor, texture. Growth of aroma bacteria
and development of fl avor compounds in soymilk. Special
products from lactic-fermented soymilk: Soy yogurts, soy
cheeses (with or without the use of coagulants). Conclusion.
Address: National Dairy Research Inst., Karnal–132001.
398. Hesseltine, C.W. 1980. Re: Cultures for yogurt. Letter
to William Shurtleff at Soyfoods Center, Sept. 3. 1 p. Typed,
with signature on letterhead.
• Summary: “With respect to the cultures for yogurt, we are
still supplying cultures to those who want to try producing
soybean yogurt. For people who want just to make dairy
yogurt, we are suggesting that they buy cultures from
companies that sell starters because they are often two strains
mixed together.
“Enclosed are reprints of our papers published during
the last year as well as a copy of our latest annual report and
a new copy of our organizational brochure.” Address: Chief,
Fermentation Lab., USDA/NRRL, Peoria, Illinois.