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

fi rst period were concerned with: “the growth-promoting
factors for bifi dobacteria; the occurrence of these organisms
in the human intestinal tract; their signifi cance in the health
of infants; and the devising of culture media for the isolation
and maintenance of strains.” During the second period,
knowledge concerning bifi dobacteria advanced rapidly. In
1957 Dehnert divided them into 5 groups. Growth promoting
factors were discovered.
Chapter 6, titled “Nutritive and health values of dairy
foods containing bifi dobacteria” states that “Bifi dobacteria
may play signifi cant roles in the intestinal tract of infants.
They produce organic acids which inhibit the growth of
undesirable bacteria, and stimulate intestinal peristalsis.
Their consumption also infl uences the metabolism of the gut
bacteria, and some reports have indicated the possible value
of bifi dobacteria in improving the nutrition of infants.
“This potentially benefi cial role of bifi dobacteria in
the intestinal tract of babies and children has led to their
suggested use as dietary adjuncts in combination with their
growth-promoting substances. Consequently cultured milk
products containing B. bifi dum (L. bifi dus) may improve the
nutritional and health values of the weaning diet.
“The use of B. bifi dum together with L. acidophilus for
the treatment of the side-effects of antibiotic therapy has
shown benefi cial results.
“Many reports have indicated the role of lactulose and/
or B. bifi dum in the compensational detoxication of subjects
with chronic liver disease.” Fig. 6.3 (p. 89) compares
the protein composition of cow’s ilk, human milk, and
humanized breast milk substitute. Cow’s milk contains much
more casein than human milk, much less �-lactalbumin, and
a signifi cant amount of Beta-lactoglobulin of which none
is found in human milk. Human milk contains lysozyme
and lactoferrin, which are not found in cow's milk or
humanized breast milk substitute. Address: 1. Food Research
Inst., Rumenacka 103, Novi Sad, Belgrade, Yugoslavia;
2. Agricultural Inst., CH-1725 Grangeneuve-Fribourg,
Switzerland.
521. Woodroof, Jasper Guy. ed. 1983. Peanuts: Production,
processing, products. 3rd ed. Westport, Connecticut: AVI
Publishing Co., Inc. xiv + 414 p. Illust. Index. 24 cm. [100+*
ref]
• Summary: All chapters are by J.G. Woodroof unless
otherwise noted. Contents: 1. Historical background. 2.
Production and marketing of peanuts in the United States,
by D.H. Carley. 3. World production and trade of peanuts,
by D.H. Carley. 4. The culture of peanuts. 5. Harvesting,
curing, and shelling. 6. Storing peanuts. 7. The afl atoxin
crisis, by T.H. Sanders. 8. Composition and nutritive value
of peanuts. 9. Peanut butter. 10. Salted peanuts. 11. Peanut
confections. 12. Peanut oil. Diversifi ed food uses for peanuts,
by Kay H. McWatters: Introduction, white and whole wheat
peanut bread, variety breads, cookies, cakes and brownies,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 206
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doughnuts and sweet yeast products, pies, peanut milk,
peanut yogurt, and peanut cheese-type systems, frozen
desserts, nonmilk beverages, soups and gruels, peanuts with
meats, peanut snack products, breakfast cereals, summary.
14. Peanut protein properties, processes, and products, by
John P. Cherry. 15. Nonfood uses for peanuts. Summary
and future outlook. Appendices: 1. U.S. standards for
peanuts: Farmers’ stock white Spanish peanuts, Virginia-type
peanuts, and runner peanuts (unshelled or shelled). 2. U.S.
standards for grades of peanut butter. 3. Technical inspection
procedures for peanut butter. 4. Peanut butter: defi nition and
standard of identity. 5. Common conversions. Address: Prof.
Emeritus, Dep. of Food Science, Univ. of Georgia Agric.
Exp. Station, Experiment, Georgia. Phone: 404-227-3376.
522. World of God, Inc. 1983. The cookbook for people who
love animals. 2nd ed. Umatilla, Florida. 192 p. Edited by
Butterfl ies. Illust. and cover design by Flowers. No index. 26
cm.
• Summary: This vegan cookbook is only slightly different
from the 1981 edition by the same title, but is 16 pages
longer. Recipes with soyfood terms in the title are the
same and on the same pages as those in the 1981 edition,
except the following recipes added at the back of the book:
Avocado-tofu dinner (p. 166). Stuffed avocado with tofu (p.
178). Spaghetti and tofu. Baked macaroni and tofu (p. 180).
Tofu omelette (p. 181). Tofu cutlets (p. 182).
The book is interspersed with most of the same nice
quotations about vegetarianism, veganism, and animal rights
from great thinkers found in the 1981 edition. Address: P.O.
Box 1418, Umatilla, Florida 32784.
523. Fuke, Yoko; Matsuoka, Hiroatsu. 1984. Preparation of
fermented soybean curd using stem bromelain. J. of Food
Science 49(1):312-13. Jan/Feb. [8 ref]
• Summary: Investigates production of a cheese-like food
from soymilk by treatment with a plant protease enzyme.
Bromelain is a proteinase / protease obtained from the juice
of the pineapple. Stem bromelain was used successfully
as a coagulant for soymilk, but the resulting product had a
slight bitterness. Address: Dep. of Food and Nutrition, Lab.
of Food Chemistry, Tachikawa College of Tokyo, Akishima,
Tokyo 196, Japan.
524. Hafez, Y.S.; Hamada, A.S. 1984. Laboratory preparation
of a new soy-based kishk. J. of Food Science 49(1):197-98.
Jan/Feb. [12 ref]
• Summary: An acceptable soy based kishk was prepared by
mixing soy yogurt with bulgur at a ratio of 2:1. The resulting
product contained 17.2% protein (compared with 14.9%
protein for traditional kishk) and 9.1% moisture.
Kishk is a popular Middle-Eastern fermented food
typically made by mixing bulgur wheat with fermented milk
(1:2) and sun drying to an 8-12% moisture level. Address: