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

Tea, Sugar Cane Juice and Lemon Tea.” In 1978 the new
Aberdeen factory was completed and that summer Vita
carbonated drinks were launched in 4 fl avors: Cola, orange,
cream soda, and root beer. The principal of “consumer
sovereignty” was followed.
In 1979 the company entered into an agreement with
the People’s Republic of China to expand and modernize
the Kwong Ming Dairy Farm in Shum Chun. Also in 1979
exporting of the full range of Tetra Brik products to other
parts of the world commenced. As part of its community
service program the company is currently supplying multivitamin
fortifi ed Vitasoy to refugee camps. Color photos
show: (1) K.S. Lo, seated informally on the arm of a chair,
dressed in coat and tie. (2) A bottle of Vitasoy. (3) Young
people in Hong Kong happily socializing and drinking
Vitasoy, “Hong Kong’s favourite high protein drink.” (4) A
map of the world (2-page spread) showing “International
export markets” of HKSPB. (5) The outside of the Aberdeen
plant. (6) Two packaging lines. (7) The R&D lab. (7) The
board of directors seated around a long oval wooden table.
All new soy and non-soy products are sold under the Vitasoy
or Vita brands (2-page spread). Address: Hong Kong.
414. Orlowski, J.K.; Nelson, A.I.; Wei, L.S. 1980. Effect
of formulation and processing variables on the quality of
soybean yogurt (Abstract). In: F.T. Corbin, ed. 1980. World
Soybean Research Conference II: Abstracts. Boulder,
Colorado: Westview Press. 124 p. See p. 34.
• Summary: “Soybean yogurt was prepared using Illinois
process soybean base developed by Nelson, et al., (1975).
This base contains 7.5 percent soy solids, about 3.8
percent protein and is excellent for making yogurt since it
is bland and has no beany off-fl avors. A frozen culture of
Streptococcus thermophilus and Lactobacillus bulgaricus
was used to inoculate sterile, 2 percent fat cows’ milk for
preparation of a medium used for inoculation of soy base...
“Six percent added sugar as 3 percent sucrose and
3 percent cerelose, fermented to a pH of 4.21, was the
preferred sample. This was probably due to its desirable
sugar / acid balance. The Illinois process soybean yogurt is
also adaptable to fl avoring with fruit and appears promising
as a new food product.”
Note: This is the earliest English-language document
seen (April 2006) that uses the term “soy base” to refer to a
concentrated form of soymilk from which regular soymilk
or soymilk products (such as soybean yogurt) can be made
by adding water, fl avors, sweetener, etc. Up to this time,
researchers at the University of Illinois generally used the
term “soybean beverage base” instead of soy base. Address:
Dep. of Food Science, Univ. of Illinois, Urbana, Illinois.
415. Pinthong, R. 1980. Fermentation study in soy milk. PhD
thesis, Reading, England. *
Address: Reading, Berkshire, England.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 168
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416. Tsuchiya, Kanji. 1980. Tônyû: Yomigaetta dentô
shokuhin [Soymilk: Traditional food that’s make a
comeback]. Tokyo: Shokuhin Kenkyusha. 176 p. 2nd edition
published in Dec. 1982. Illust. 17 cm. [Jap]
• Summary: This is the best book seen on soymilk in
Japanese. For contents and details, see the enlarged 2nd
edition (Dec. 1982). A portrait photo on the rear cover shows
the author, Kanji Tsuchiya, and gives a brief biography.
Address: Technical consultant, Okazaki Marusan, Japan.
417. Yntema, Sharon K. 1980. Vegetarian baby: A sensible
guide for parents. Ithaca, New York: McBooks Press. 224 p.
Illust. by Tom Parker. Index. 22 cm. 2nd ed. 1984. [150* ref]
• Summary: A good handbook for vegetarian as well as
vegan parents. Contains nutrition facts as well as good tips
for feeding babies, plus special recipes for babies. Covers
babies up to two years of age. Contains extensive, positive
information about soyfoods, especially tofu and soymilk,
including the nutritional value, specifi c uses in infant
nutrition, and how to make each food at home. Tofu may be
introduced to an infant’s diet at age 8-9 months. Appendix
B contains brief reviews of baby food cookbooks, most
published after 1970. The author was born in 1951. Address:
Ithaca, New York.
418. Stechmeyer, Betty. 1981. Re: The Finnish clabbered
milk product, “viilia.” Letter to William Shurtleff at
Soyfoods Center, Jan. 28. 1 p. Typed, with signature.
• Summary: “I’ve been working with a Finnish clabbered
milk product, “viilia,” which makes a very passable soy
milk cultured product. Dr. Wang in Peoria [Illinois] is
quite excited about its potential as a totally vegan cultured
soy milk product. She now has a starter and was in hopes
of having a full-time researcher work on it. The ultimate
deadline would be [to have] cultures available at the
SANA conference in July.” Address: GEM Cultures, 30301
Sherwood Rd., Ft. Bragg, California 95437.
419. Product Name: [Soymilk, and Soy Yogurt].
Manufacturer’s Name: Alternatur.
Manufacturer’s Address: Korte Spekstraat, Hallaar,
Belgium.
Date of Introduction: 1981. January.
New Product–Documentation: Soyfoods Center
Computerized Mailing List. 1981. March 4. This was the
second earliest known soy yogurt made in Europe, and the
fi rst made after 1911.
420. Kawaguchi, Yutaka; Matsuoka, H. 1981. [Free fatty
acids and neutral volatiles in cheese-like soy protein food
using Saccharomyces fragilis as a starter]. Nippon Shokuhin
Kogyo Gakkaishi (J. of the Japanese Society for Food
Science and Technology) 28(1):8-13. [Jap]*