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

antibiotic effects; (b) anticarcinogenic effects and (c) growth
enhancement. The majority of the research conducted has
used tissue culture or experimental animal model systems
and no fi rm conclusions regarding the attributes of fermented
dairy products in the therapy of human diseases are available
at present. This research in total, however, suggests that
fermentation of dairy foods may produce alterations which
are therapeutically benefi cial.
“Antibiotic effects: Lactobacilli microorganisms,
including Lactobacillus acidophilus and Lactobacillus
bulgaricus, have been shown to produce natural
antibiotics to Escherichia coli, Salmonella typhimurium
and Clostridium perfringens in culture (ref. 22). Other
fermentation end products, including hydrogen peroxide,
lactic acid and acetic acid, have been shown to inhibit the
growth of microorganisms. A variety of human pathogens,
such as Salmonella, Shigella and Vibrio, die out in a matter
of hours when inoculated into yogurt as contrasted to their
replication in milk (ref. 23). E. coli, the primary cause
of travelers diarrhea, is particularly susceptible to the
antibacterial properties of yogurt (ref. 24). A limited number
of animal studies indicate that yogurt ingestion protects
against infection with simultaneously administered intestinal
pathogens (ref. 25). Although there are no human data
available, the possibility that yogurt ingestion could prevent
intestinal infections is an intriguing concept.
“Anticarcinogenic effects: In Swiss mice, ingestion
of fermented dairy products has been shown to inhibit the
proliferation of Ehrlich ascites tumors (ref. 22). Supernatants
from fermented milk improved the survival of leukemic mice
(ref. 26). The relevance of these studies to clinic therapy is
unknown at this time.” Address: 1. Dep. of Food Science &
Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul,
MN 55108; Veterans Administration Medical Center, 54th
Street and 48th Ave. South, Minneapolis, MN 55417.
533. Product Name: Soygran.
Manufacturer’s Name: Soycraft Pty. Ltd.
Manufacturer’s Address: P.O. Box 420, Woollahra (near
Sydney), NSW 2025, Australia. Phone: (02) 32 0716.
Date of Introduction: 1984. June.
New Product–Documentation: Form fi lled out by Volli
and Ralph Henderson. 1984? (Undated). The company now
produces Soysage, Soygran, Tofu Pate, Tofu Cottage Cheese,
Missing Egg Salad, Piima, and Tempeh Chips.
534. Yoo, Ji Chang; Lim, S.J.; Ko, Y.T. 1984. [Manufacture
of yogurt from soy protein concentrate]. Hanguk Sikp’um
Kwahakhoe Chi (Korean J. of Food Science and Technology)
16(2):143-48. June. [18 ref. Kor; eng]
• Summary: Soy milk (4.2% protein) was prepared from
soy protein concentrate and various nutrients, inoculated
with Lactobacillus acidophilus, and incubated at 37ºC for
24 hours. Growth of L. acidophilus was estimated from
HISTORY OF SOY YOGURT & CULTURED SOYMILK 210
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viable cell counts, titratable acidity, and pH. The growth
curve obtained suggested that the log phase of growth (the
phase of rapid logarithmic or exponential growth) ended
after 6 hours and the stationary phase (when the number of
microorganisms remains constant) after 30 hours. Addition
of glucose and fructose greatly enhanced acid production
by L. acidophilus. Optimum concentration of these sugars
was approximately 3%. Yeast extract greatly stimulated
acid production, optimum concentration being about 0.5%.
A higher concentration of soy protein concentrate resulted
in a slightly higher acidity in soy yoghurt. Address: Dep. of
Foods & Nutrition, Duksung Women’s College, Seoul, South
Korea.
535. Jacobs, Phil. 1984. Tofutti man: The nation’s hottest
selling snack is the creation of an Orthodox Jew named
David Mintz. Baltimore Jewish Times. Aug. 17. p. 40-42.
Also in Jewish News (Detroit, Michigan). Aug. 24. p. 25.
• Summary: “It seems the least likely place for a success
story.” The home of Tofutti is at a run-down location on 63rd
Street in Bensonhurst, a working class Italian and Jewish
neighborhood in Brooklyn. But Tofutti “is becoming the rage
of the food industry, turning its creator, David Mintz, into
an overnight star. A laminated portrait of the Lubavitcher
rebbe, Menachem Schneerson stares from one wall. Wearing
a yarmulke, Mintz, himself a Lubavitch Jew, kisses the
mezzuzah [mezuzah; a small parchment scroll inscribed with
passages from Deuteronomy as a reminder of one’s faith] in
the entranceway of his offi ce before sitting down. After 10
years of research, Mintz, 53, has managed to scoop the rest
of the ice cream industry.
After 2 years of marketing Tofutti, Mintz’s stock is
worth between $18 and $26 million–according to Roz
Pollner, his woman bookkeeper and top assistant. The stock
in publicly traded Tofu Time Inc. has tripled in value since
it was fi rst offered in December 1983. The company now
ships 40,000 gallons of Tofutti each month to distributors all
over the world. His products are the result of his search for
something milk products for use in desserts, especially for
people like himself who observe the laws of kashruth. Tofutti
now comes in seven soft-serve fl avors (vanilla, chocolate,
strawberry, maple walnut, banana pecan, peanut butter, and
wildberry) and four hard pack fl avors (vanilla almond bark,
chocolate supreme, wildberry, and maple walnut). Tofutti,
which is being distributed by the Haagen-Dazs company,
is produced at a plant in Philadelphia, Pennsylvania. Mintz
plans to move his company from Bensonhurst to Rahway,
New Jersey. Mintz is a workaholic and his devotion to
his dream cost him his fi rst marriage in 1982. As for new
products, Mintz is considering a non-dairy yogurt and a tofu
pasta.
Photos show a somewhat overweight David Mintz:
Eating Tofutti. Dispensing Tofutti from a soft-serve machine.
Measuring fl avor extract in his laboratory. Working in