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

the term “tamari” and start using the proper term, shoyu or
“natural shoyu.”
Dec. The Soyfoods Center and Soyfoods magazine
merge and computerize their mailing lists of people and
organizations world wide actively interested in soyfoods.
5,000 names now on list. Soyfoods Center pays all costs of
computerization. By mid-1981 there were 10,600 names in
50 categories. List is available for rent.
Dec. Farm Foods starts national ad campaign for Soy Ice
Bean with full-page color ads in national magazines: New
Age, Whole Foods, East West Journal, and Vegetarian Times.
Dec. First branch of the International Soyfoods
Center Network starts in Sweden, run by Ted Nordquist.
Headquarters are in Lafayette, California.
Dec. The Tofu Primer by Juel Andersen published by
Creative Arts.
Dec. Soymilk viili fi rst made (on a home scale) by
Gordon McBride and Betty Stechmeyer of GEM Cultures in
Fort Bragg, northern California. This cultured milk product,
similar to the traditional Finnish dairy product, has a thick
consistency almost like honey.
Dec. New England Soy Dairy becomes the fi rst of the
new generation of Caucasian-run tofu companies to top $1
million in annual sales (they hit $1.2 million). With only
6 workers in the plant, they are making $4,000 profi t per
month during the last quarter.
* In Diamond v. Chakrabarty, the U.S. Supreme
Court upholds by 5 to 4 the patentability of genetically
altered microorganisms, opening the door to greater patent
protection for any modifi ed life forms.
406. Pinthong, R.; Macrae, R.; Rothwell, J. 1980. The
development of a soya-based yoghurt. I. Acid production
by lactic acid bacteria. J. of Food Technology 15(6):647-52.
Dec. [11 ref]
• Summary: Graphically presented results show production
of titratable acidity in soy milk by Lactobacillus bulgaricus
and Streptococcus thermophilus, alone or in combination,
with or without supplementation with yeast extract and/
or glucose. L. bulgaricus did not produce acidity without
supplementation; optimum conditions for this organism
where 0.1% (weight/volume) yeast extract + 1% (weight/
volume) glucose, under which conditions 0.84% acidity
(as lactic acid) was developed after 24 hours at 43ºC.
Corresponding conditions for S. thermophilus were 0.1%
yeast extract +0.5% glucose, producing 0.56% acidity; the
same conditions were optimal for the combination of the
2 microorganisms, producing 0.68% acidity. The product
produced by L. bulgaricus alone had suffi cient acidity and a
pH of 3.8.
Note: This is the earliest document seen (Sept. 2012)
that uses the term “soya-based yoghurt” to refer to soy
yogurt. Address: Dep. of Food Science, Univ. of Reading,
London Rd., Reading RG1 5AQ, Berkshire, UK; and
HISTORY OF SOY YOGURT & CULTURED SOYMILK 166
© Copyright Soyinfo Center 2012
Chiang-Mai Univ., Thailand.
407. Pinthong, R.; Macrae, R.; Rothwell, J. 1980. The
development of a soya-based yoghurt. II. Sensory evaluation
and analysis of volatiles. J. of Food Technology 15(6):653-
59. Dec. [8 ref]
• Summary: Soy milk was fermented with Lactobacillus
bulgaricus (BULG) and Streptococcus thermophilus
(THERM) alone or singly, with appropriate supplementation
with yeast extract and glucose, and the products were
evaluated organoleptically. Volatiles were collected from
products by distillation with nitrogen at 40 mm mercury
at 37ºC and analyzed gas chromatographically. The
organoleptic results showed that fermented soy milk was
rated signifi cantly higher than soy milk (acidifi ed to pH
4.1), and that fermented cows’ milk was rated higher than
all fermented soy milks. The different fermented soy milk
samples were ranked for preference in the order BULG
alone, the combination, THERM alone. Further studies
with the apparently preferred BULG and BULG + THERM
samples showed that BULG was preferred to BULG +
THERM, but that addition of strawberry fl avor did not
improve acceptability. Addition of 5% sugar + banana fl avor
is stated to produce an acceptable BULG product. Amounts
of volatiles in soy milk and the 3 (unfl avored) fermented soy
milks, BULG, BULG + THERM, and THERM are tabulated,
including (relative amounts): n-hexanal 10.48, 4.47, 6.63
and 6.25, respectively; and n-pentanal 1.45, 2.42, 26.99
and 34.10. High levels of these compounds in soy milks
fermented by THERM may explain their less acceptable
taste; decrease in n-hexanal in fermented milks vs. soy milk
may explain improvement in taste on fermentation. Contents
of acetaldehyde, acetone, methanol and ethanol also differed
between products. Address: Univ. of Reading, Reading,
Berkshire, UK, and Chiang-Mai Univ., Thailand.
408. Pinthong, R.; Macrae, R.; Dick, J. 1980. The
development of a soya-based yoghurt. III. Analysis of
oligosaccharides. J. of Food Technology 15(6):661-67. Dec.
[9 ref]
• Summary: Oligosaccharide utilization by a number of
lactic acid bacteria was studied in soy milk; tabulated
data show contents of stachyose, raffi nose and sucrose
(determined by HPLC after Carrez treatment of ethanol
extracts) after fermentation of soy milk to pH 4.0-5.8 under
various conditions. Contents of stachyose and raffi nose
in soy milk were 438 and 114 mg/100 ml respectively:
corresponding contents after fermentation were with
Lactobacillus fermenti 351, O; L. fermentus 336, 37; L.
delbrueckii 411, 93; Pediococcus pentosaceus 410, 93; L.
acidophilus 442, 113; L. bulgaricus (in supplemented soy
milk) 438, 105; and L. fermenti + L. bulgaricus (under
optimum fermentation conditions) 385, 0. Decrease in
oligosaccharide content was small, and inclusion of L.