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

yogurt) and 4 ounces of hard pack contain 170 to 210
calories (depending on the fl avor; versus 300+ for deluxe
ice creams). Free of cholesterol and low in saturated fats,
Tofutti is healthier than ice cream, which contains butterfat.
And because it lacks milk, “Tofutti is safe for the estimated
30 million Americans who suffer from lactose intolerance.”
But Tofutti has competition from an earlier product called
Ice Bean and later challengers such as the Nuclear Freeze
popsicle. But next month Tofutti will face a real challenge
when jeans queen Gloria Vanderbilt launches her Gloria
Vanderbilt Glacée, which will be distributed nationwide by
Frusen Gladje. New products? Mintz is working on a Tofutti
yogurt.
Color photos show: (1) Tofutti vendors at noon in New
York City; a “Tofutti” umbrella shades at the attractive
mobile dipping stand. (2) Creator David Mintz, wearing a
big smile, a while laboratory coat, and a “Tofutti” hat, and
holding a large cup brimming with a swirl of soft-serve
Tofutti.
541. Oka, Hideki. 1984. Re: Development of lactic acid
soymilk beverage, “C’est Moi–S.” Letter to William
Shurtleff at Soyfoods Center, Nov. 21. 2 p. + 7 p. of attached
documents. [Eng]
• Summary: In August he constructed a pilot plant to make
this product–with the help of a $65,000 subsidy from the
Japanese government. Address: Nagano Miso Co. Ltd.,
Minami Tokiwadai 1-31-8, Itabashi-ku, Tokyo 154, Japan.
Phone: (03) 974-7771.
542. Hillyer, Gregg. 1984. Turkey: A new market arises [for
soybeans]. Soybean Digest. Nov. p. 29-31.
• Summary: Turkey’s poultry industry is growing rapidly.
“Within 5 years it is estimated that Turkish broil numbers
will increase from the present 60 million to about 150 to
200 million per year.” There are now large, modern poultry
farms. Turkey’s poultry industry currently feeds 40,000
metric tons (mt) of soybean meal annually... but needs at
least an additional 55,000 mt just to meet demand.
Dennis Blankenship “points out that the average fed
conversion ratio in the Turkish poultry industry is about 3 to
1. That compares with 2 to 1 and better in the U.S.
Turkey’s great ambition is to increase livestock
production. “The groundwork has already started on the
fi rst link in a trade bridge between the U.S. and Turkey. (1)
The U.S. has granted Turkey $85.5 million in GSM-5 direct
credits for purchases of U.S. agricultural commodities,
including $16.5 million for U.S. soybeans and/or meal.”
(2) The Turkish government has lifted a law that prohibited
importing soybeans and soybean meal into the country,
and reduced the grossly large $400 a ton import surcharge
on soybean meal down to $10. The surcharge on whole
soybeans was reduced to $4 per ton. However a Turkish law
still prohibits Turkish crushers from exporting soybean meal
HISTORY OF SOY YOGURT & CULTURED SOYMILK 212
© Copyright Soyinfo Center 2012
(SBM).
Ozdemir Ali Yarar’s company in Istanbul is known
throughout Turkey for its powdered soft drink mix, Lezzo.
Now he’s test marketing soy-enriched yogurt, 100% soymilk,
and soy-fortifi ed Bulgur.
In 1982 Turkey produced about 40,000 tons of soybeans,
about half of which grew in the fertile Cukarova Valley in
southern Turkey as a double crop. Nine color photos show
scenes in Turkey related to soy.
543. Deka, D.D.; Rajor, R.B.; Patil, G.R. 1984. Studies on
the formulation of lassi (cultured drink) from soybean and
buttermilk. Egyptian J. of Dairy Science 12:291-97. [8 ref.
Eng; hin]
• Summary: Lassi or cultured buttermilk has been extended
by adding soymilk to the buttermilk (a by-product of the
butter-making process). The blanched soybean cotyledons
were ground with buttermilk to get slurry having soysolids
to buttermilk solids ratio of 2:1. The slurry (12%
total solids) was homogenized 175 and 35 gm/square cm at
65ºC, pasteurized at 85ºC and inoculated with Lactobacillus
bulgaricus and Streptococcus thermophilus at the 2% level.
It was then incubated at 37ºC for 10-12 hours. The dahi
(curd) so obtained was then thoroughly mixed with sugary
syrup. The resulting product was highly acceptable. In an
acceptance trial with 228 consumers, the soy-buttermilk lassi
received an average score of 8.05 (i.e. liked very much).
The lassi could be stored well in polyethylene pouches for
10 days at 5ºC without appreciable decrease in acceptability.
Milk-based lassi is a very popular drink in India, but its high
cost and the short supply of milk places it beyond the reach
of most Indians, especially those in the lower income groups.
Address: Div. of Dairy Technology, National Dairy Research
Inst., Karnal–132001, India.
544. Keum, J.H.; Oh, M.J. 1984. [Changes in chemical
composition during lactic acid fermentation of soymilk].
Research Reports of Agricultural Science and Technology
11(1):34-44. [33 ref. Kor; eng]*
• Summary: Soy yogurt was prepared from soybeans,
defatted soybeans and sprouted soybeans inoculated with
Lactobacillus acidophilus and Bifi dobacterium bifi dum as
a starter. Soymilk made from sprouted soybeans showed
the greatest growth of L. acidophilus, decreased levels of
raffi nose and stachyose, and when 10% nonfat dry milk
was added, it was rated by a taste panel as having the best
fl avor. Address: Graduate School, Chungnam National Univ.,
Daejeon, South Korea.
545. Shehata, A.E.; Magdoub, M.N.I.; El-Samragy, Y.A.;
Mohammad, N.H.; Nageib, M. 1984. Growth ability and
activity of some lactic acid bacteria in soy milk. Annals
of Agricultural Science (Ain Shams University, Cairo)
29(2):779-92. [12 ref. Eng; ara]*