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

Tonyu [Soymilk. 2nd ed.]. p. 72. Note: Midori means
“green” in Japanese.
437. Nofziger, Margaret. 1981. Tempeh & soy yogurt.
Vegetarian Times No. 47. June. p. 60-63.
• Summary: Contents: Tempeh: Introduction, vitamin B-12
and tempeh, tempeh recipes (fi ve recipes). Soymilk yogurt:
Introduction, making the soymilk for soy yogurt, to make
your mother culture, to make yogurt from mother culture,
fl avoring your yogurt, yogurt recipes. A photo shows Suzy
Jenkins, smiling and holding a large container of tempeh.
Note: This is the earliest published English-language
document seen (Sept. 2012) with the term “soy yogurt” in
the title. Address: The Farm, Summertown, Tennessee.
438. Sugimoto, Hiroshi; Nishio, M.; Horiuchi, T.;
Fukushima, D. 1981. Improvement of organoleptic quality
of fermented soybean beverage by additions of propylene
glycol alginate and calcium lactate. J. of Food Processing
and Preservation 5(2):83-93. June. [10 ref]
• Summary: A fermented soybean beverage having a low
viscosity and protein content (with 5.5% acidity {w/v} as
lactic acid) was prepared by lactic acid fermentation of
soymilk with Lactobacillus casei.
During the fermentation, an undesirable off-fl avor that
developed could be signifi cantly reduced by the addition of
propylene glycol alginate (PGA). A powdery-gritty sensation
could be masked by addition of calcium lactate with the
PGA. Address: Central Research Labs., Kikkoman Corp.,
399 Noda, Noda-shi, Chiba-ken 278, Japan.
439. Vaidehi, M.P. 1981. A few soyabean products requiring
better attention. Lal-Baugh Journal (The) 26(2). April/June.
[Eng]
• Summary: “Soyabean should be considered not primarily
as a meat substitute, but rather as a food ranking with meat,
eggs, milk, and cheese, in protein content and supplementing
these foods in the diet.”
“The most popular south Indian fermented breakfast
foods are ‘idli’ and ‘dose’” [dosai]. Their batters are naturally
fermented with wild yeasts present in the atmosphere. Soya
dhal could be used as a partial replacement for black gram
dhal in making either of these popular foods. A recipe is
given.
Recipes are also given for making tempeh, tempeh
chips, tempeh curry, soy milk, soy curd and butter milk, tofu
(like paneer). Cow’s milk paneer retails for over Rs. 25/- per
kg. whereas tofu retails for Rs. 8-10 per kg–less than half the
price. Address: Univ. of Agricultural Sciences, Bangalore,
India.
440. Buss, Dale D. 1981. Fake food: To dairymen’s dismay,
imitation cheeses win growing market share. Makers of
pseudo varieties claim dietary benefi ts; A major issue:
HISTORY OF SOY YOGURT & CULTURED SOYMILK 180
© Copyright Soyinfo Center 2012
‘Realness.’ Learning margarine’s lesson. Wall Street Journal.
July 20. p. 1, 13.
• Summary: The eight U.S. makers of imitation cheese also
dominate America’s production of real cheese. The nation’s
330,000 milk producers are concerned. Last year synthetic
cheeses grabbed at least 5% of the $4,500 million U.S.
cheese market, up from 2% in 1978. Dairy offi cials predict
imitations will capture more than 15% of the U.S. cheese
market by 1985, and could take up to half by the year 2000.
One reason for concern is that cheese is the only cow-derived
product besides yogurt that has shown substantial growth in
the last 10 years in America. Per capita cheese consumption
rose to 17.8 lb in 1980 from 11.5 lb in 1970 and from 7.7 lb
in 1950.
Imitation cheeses are based on casein (a milk protein),
all of which is imported, mostly from Australia, New
Zealand, and Western Europe. Casein is not made in the U.S.
and probably won’t be in the near future. Most imitation
cheese are much less expensive than real cheese and contain
less cholesterol and fat, fewer calories, but equivalent
nutrients.
“Because of its wide use in pizzas, Mozzarella is the
most popular imitation cheese so far. U.S. pizza makers fi ll
about a quarter of their cheese requirements with imitations,
saving 25% to 50% of what real cheese would cost per
pound.”
The fi rst imitation cheese in America, a mock
Mozzarella, was introduced by Anderson Clayton & Co. in
1973. Now the company makes 20-30 million lb of imitation
cheese a year, or 15-20% of the U.S. market. Most of this
goes into its New Age-brand line of sliced American-cheese
imitations. Borden Inc., Amfac Inc. and Universal Foods
Corp. of Milwaukee, Wisconsin, also make American-type
fake cheeses.
Note: Talk with Dick Johnson of Anderson Clayton
Foods. 1990. June 29. Anderson Clayton started development
of engineered cheeses at their R&D center in 1969. Like
most imitations, their fi rst product was based on casein;
it contained no soy. This product was launched in 1973
under the “Unique Loaf” brand. A little later an American
fl avor was also introduced. The company wanted to avoid
“Imitation Cheese” in the product name.
Note: This is the second earliest document seen (April
2001) that contains soy cheese industry or market statistics
or trends–by geographical region. It gives statistics on
imitation cheeses in the United States. However, soy is not
mentioned. Address: Staff reporter.
441. Product Name: Fresh Viili Starter, Powdered
Tempeh Starter, Homemaker Light Rice Koji Spore Kit
[for Amazake], Natural Terra Alba Calcium Sulfate (Tofu
Coagulant).
Manufacturer’s Name: GEM Cultures.
Manufacturer’s Address: 30301 Sherwood Rd., Fort