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

• Summary: In an attempt to improve its fl avor, soymilk
from Green variety soybeans was compared to cow’s
milk for its ability to support growth of the following
bacteria: Streptococcus lactis, S. thermophilus, S. cremoris,
Lactobacillus casei, L. helveticus and Bacillus cereus. The
soymilk was able to support the growth of all cultures testes,
except Bacillus cereus. Address: Food Science Dep., Ain
Shams Univ., Cairo, Egypt.
546. GEM Cultures. 1984. Food cultures from around the
world / and more [Mail order catalog]. 30301 Sherwood Rd.,
Fort Bragg, CA 95437. 4 p. [4 ref]
• Summary: Contents: 1. Powdered cultures for soycrafters:
Powdered starter cultures for tempeh, miso, amazake, shoyu,
and tamari. In home and commercial sizes. Rice koji. 2. Koji
starter kits. 2. Fresh self-renewing cultures: Viili starter,
sourdough starter, kefi r grains, natto starter, living tempeh
starter. 3. Coagulants for tofu making (nigari, Terra Alba
calcium sulfate in 1 lb or 5 lb bags).
4. Some helpful books. 5. Sea vegetables from the
Mendocino Sea Vegetable Co. Our purpose. How to order.
Address: Fort Bragg, California. Phone: 707-964-2922.
547. Yntema, Sharon K. 1984. Vegetarian baby: A sensible
guide for parents. 2nd ed. Ithaca, New York: McBooks Press.
224 p. Illust. by Tom Parker. Index. 22 cm. [105 ref]
• Summary: Text on cover: “A complete and valuable source
book for vegetarian parents. Gives you the confi dence to
bring up your child on a meatless diet.” A good handbook for
vegetarian as well as vegan parents. Contains nutrition facts
as well as good tips for feeding babies, plus special recipes
for babies. Covers babies up to two years of age. Contains
extensive, positive information about soyfoods, especially
tofu and soymilk, including the nutritional value, specifi c
uses in infant nutrition, and how to make each food at home.
Tofu may be introduced to an infant’s diet at age 8-9 months.
Appendix B contains brief reviews of baby food cookbooks,
most published after 1970. The author was born in 1951.
Address: Ithaca, New York.
548. Fukushima, Danji. 1985. Fermented vegetable protein
and related foods of Japan and China. Food Reviews
International 1(1):149-209. [99 ref]
• Summary: Introduction. Historical aspects of soy sauce
and miso. General description of fermented vegetable
protein foods: Soy sauce (varieties, manufacturing,
fl avor components and quality evaluation), miso, natto,
sufu (fermented product of tofu), fermented soy milk.
Microbiology, biochemistry and nutrition: Role of koji as
enzyme source (unique sources of enzymes, peptidases
in koji, role of proteinases and peptidases in koji during
protein digestion, role of glutaminase in koji in formation
of glutamic acid during protein digestion), effect of heat
treatment of soybean proteins on their digestibility and
HISTORY OF SOY YOGURT & CULTURED SOYMILK 213
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nutritive value (enzyme digestibility and yield of soy
sauce, enzyme digestibility and nutritive value of protein),
basic mechanisms for protein coagulation, microorganisms
during brine fermentation in soy sauce and miso (change
of microfl ora during brine fermentation, properties of P.
halophilus, properties of S. rouxii, properties of Torulopsis
species), nutritive value, safety and anticarcinogenicity of
fermented foods. Future of traditional vegetable protein
foods made through fermentation. References. Address: Food
Science Research Lab., Kikkoman Corp., Noda-shi, Chibaken,
Japan.
549. Doblin, Stuart. 1985. Plans to make soymilk ice cream,
soy yogurt, and soymilk at Cream of the Bean (Interview).
Conducted by William Shurtleff of Soyfoods Center, Feb. 11.
1 p. transcript.
• Summary: His company, Cream of the Bean, is building
a new, fully-automatic plant, which will be ready in about
a month. His fi rst product will be a soy yogurt, his second
a soymilk, and his third a soy ice cream. The soy ice cream
probably won’t be out, on a small scale, until Sept. 1985, in
vanilla and carob fl avors. The name of the ice cream has not
yet been decided, but it may be “Cream of the Bean.” The
company will do its own distribution in the Chicago area.
Eventually he also hopes to make a soy kefi r.
He is using the Illinois method for making the soymilk
and ice cream. He signed a licensing agreement with an
independent fi rm appointed by the University of Illinois in
Dec. 1984. This is the fi rst University of Illinois license for
ice cream or yogurt; it is valid until 1987. (Beatrice Foods
licensed the rights to produce a soymilk). Most ice cream
is made from “condensed skim,” which is less expensive
than nonfat dried milk. His ice cream will be made from
condensed soymilk and will contain no tofu.
Update: Talk with Stuart Doblin. 1989. Aug. 14. He
made the soy ice cream for one summer, the summer of
1987. He made the soymilk only for those who brought their
own container to his plant, so it was not really a commercial
product. Soymilk sales were never more than $100/month.
Address: Cream of the Bean, 3973 Grove Ave., Gurnee,
Illinois 60031. Phone: 312-623-4114.
550. Levitt, M.D.; Savaiano, D.A. 1985. Lactose intolerance
and yogurt. I. Understanding the problem. Practical
Gastroenterology 9(1):-. Jan/Feb. *
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.
551. Bishop, Daphne. 1985. Tofu fi rm: New products may
boost sales. Recorder (Greenfi eld, Massachusetts). March 2.
p. 1.
• Summary: “In a move that ought to ‘double the size of