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

product. Address: Sweden.
515. Product Name: [Soymilk: Lactic Fermented].
Foreign Name: Tônyû, nyûsan hakkô.
Manufacturer’s Name: Kibun.
Manufacturer’s Address: Tokyo, Japan.
Date of Introduction: 1983.
Wt/Vol., Packaging, Price: Tetra Brik aseptic carton.
How Stored: Shelf stable; refrigerate after opening.
New Product–Documentation: Label, Tetra Brik carton.
Reprinted in Soyfoods Marketing. Lafayette, CA: Soyfoods
Center.
516. Product Name: Soy Yoghurt, Soy Nuts, Soy Mix,
Tempeh, and Soy Sprouts.
Manufacturer’s Name: New Age Food Enterpriser.
Manufacturer’s Address: 10 Batakettara Road,
Suwarapola, Piliyandala, Sri Lanka. Phone: 505228.
Date of Introduction: 1983.
New Product–Documentation: Form fi lled out by R.S.
Udakumbura. 1989. April 17. The company began producing
soyfoods in 1983.
517. Rossi, E.A.; Reddy, K.V.; Silva, R.S.F. da. 1983.
Formulation of soy-whey yogurt using response surface
methodology. In: J.V. McLoughlin and B.M. McKenna, eds.
1983. Proceedings of the Sixth International Congress of
Food Science and Technology. 5 vols. Dublin: Boole Press.
2:203-04. Held 18-23 Sept., Dublin, Ireland. Illust. 25 cm.
[Eng]*
• Summary: Various levels of soy protein, whey lactose, and
cow’s milk were used to obtain a yogurt produced using a
conventional lactic fermentation. A product containing only
soymilk and cheese whey was considered quite acceptable.
Note: Vol. 2 is Basic Studies in Food Science. Address:
Univ. de Londrina, Londrina, Parana, Brazil.
518. Product Name: Soyghurt.
Manufacturer’s Name: Soyghurt Food Products & Co.
Manufacturer’s Address: Wardha Rd., Sitabuldi, Nagpur
440012, Maharashtra (MS), India.
Date of Introduction: 1983.
New Product–Documentation: S.L. Kothari. 1975, Nov.
“Soyamilk: An ideal food.” 13 p. This company was started
in about 1974 by Dr. S.L. Kothari, formerly of the Dep. of
Food Science & Technology, G.B. Pant Univ. of Agriculture
and Technology, Pantnagar (Nainital), UP, India.
Letter from Peter Chowfi n. 1983. The company (Soy
Ghurt Food Products & Co.) was started in 1974-75.
S.K. Gupta and A.A. Patel. 1983. Indian Dairyman
35(1):19-25. Jan. “Use of soymilk for dahi and yoghurt
manufacture.” A soymilk yoghurt named Soyghurt is being
produced commercially by a private company in Nagpur
(Maharashtra) India.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 205
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519. Khader, Vijaya. 1983. Nutritional studies on fermented,
germinated and baked soya bean preparations. J. of Plant
Foods 5(1):31-37. [17 ref]
• Summary: Discusses fermented soya milk drink, soy
sprouts, and a bread made from soy sprouts. “The nutritional
quality and protein effi ciency ratio (PER) of shoyu, a
fermented soya bean product, fermented soya milk drink,
germinated soya bean and germinated soya bean bread were
studied. Nutritional quality was determined by chemical
analysis and PER by animal feeding studies... Ash content
was greatest in germinated soya beans. Trypsin inhibitor
activity was markedly reduced on germination.”
Table 2 shows trypsin units inhibited per mg of sample
for various soy products on a dry weight basis: Raw soya
bean 107.5, germinated soya bean 59.7, fermented shoyu
40.0, fermented soya milk 30.1, germinated soya bean bread
3.0, and modern bread 0.0.
Table 4 shows the PER of various soya bean
preparations compared with casein and modern bread
(fortifi ed with amino acids and vitamins): Casein 2.46,
germinated soya bean 1.55, modern bread 1.45, fermented
soya milk 1.33, fermented soya sauce 1.06, germinated soya
bread 0.99, and raw soya bean 0.78. Address: Dep. of Food
& Nutrition, Vallabh Vidyanagar, Gujarat, and College of
Home Science, Khairatabad, Hyderabad-500004, India.
520. Rasic, Jeremija Lj.; Kurmann, Joseph A. 1983.
Bifi dobacteria and their role: Microbiological, nutritionalphysiological,
medical and technological aspects and
bibliography. Basel, Boston, Stuttgart: Birkhaeuser Verlag.
295 p. Illust. 24 cm. Experientia Supplementum Vol. 39,
and Fermented Fresh Milk Products and Their Cultures #2.
[1225* ref]
• Summary: Probably the best and most comprehensive
work on this genus of bacteria, which are widely believed
to be benefi cial to humans. This is the earliest known
book about bifi dobacteria, the predominant intestinal
organisms of breast-fed infants and the major component
of the large intestinal fl ora of human beings. Bifi dobacteria
were fi rst isolated and described by the French researcher
Henry Tissier in the period 1899 to 1900. He named the
type species Bacillus bifi dus and found them to be the
predominant organisms in the stools of breast-fed infants.
The history of study of this organism can be divided
into 2 periods: 1899-1957, and 1957 to the present. From
1923-1934 the bacterium was named Bacteriodes bifi dus
in Bergey’s Manual (eds. 1-4), then from 1939-1957 it
was named Lactobacillus bifi dus in the same book (eds.
5-7). Finally in the 8th edition of Bergey’s Manual (1974)
these organisms were designated as a separate genus,
Bifi dobacterium, comprising 11 species. They are nonmotile
and non-sporeforming rods. Their optimum growth
temperature is 36-38ºC. Scientifi c investigations during the