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HISTORY OF SOY YOGURT & CULTURED SOYMILK 236 © Copyright Soyinfo Center 2012
599. Magdoub, M.N.I.; Shehata, A.E.; Hammad, Y.A.; Mohammad, N.H.; Hofi , A.A. 1985. Soy milk in Ras cheese making. Annals of Agricultural Science (Ain Shams University, Cairo) 30(1):335-48. [15 ref. Eng; ara] • Summary: Ras cheese was made from equal volumes of cow and buffalo milk plus 20% or 30% of soy milk. “Cheeses containing soy milk had moisture, salt, soluble/ total nitrogen contents, volatile acidity and titratable acidity higher, and fat content lower than those of the natural milk cheese. Soy cheese had low counts of lactobacilli, streptococci, coliforms and aerobic sporeforming bacteria. Anaerobic sporeformers were not detected in all treatments. A very slight beany fl avour was noticed in the cheese containing soy milk, however, that [soy cheese] aged 60 days had satisfactory sensory properties.” Address: Food Science Dep., Faculty of Agriculture, Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt. 600. Paik, I.S.; Lim, S.J.; Ko, Y.T. 1985. [Keeping quality of yoghurt beverage prepared from soy protein concentrate]. Hanguk Sikp’um Kwahakhoe Chi (Korean J. of Food Science and Technology) 17(1):45-50. [21 ref. Kor; eng]* • Summary: A soy yogurt beverage was prepared by using Lactobacillus acidophilus to ferment a soy protein concentrate solution. The product was stored for up to 66 days at 5ºC and 25ºC. Signifi cant sedimentation occurred during the fi rst hour of storage, but was inhibited by stabilizers: by greater than 0.6% carboxymethyl cellulose, greater than 0.2% propylene glycol alginate, or greater than 0.05% sodium alginate. The beverage could be stored for up to 66 days at 5ºC without signifi cant microbial change. Some samples were contaminated by fungi, which were greatly retarded by 0.005% potassium sorbate preservative. Address: Dep. of Food & Nutrition, Duksung Women’s College, Seoul, South Korea. 601. Product Name: [Soy Yogurt with Fruits]. Foreign Name: Soyoghurt. Manufacturer’s Name: Sojvita Produktions GmbH. Manufacturer’s Address: Hauptplatz 1, 2493 Lichtenwoerth, Austria. Phone: 02622/75494. Date of Introduction: 1985. Ingredients: Soymilk, lactose, Lactobacillus acidophilus culture. How Stored: Refrigerated. New Product–Documentation: Letters from Norbert Brunthaler. 1988. Jan. 4 and Feb. 2. “Introduced in 1985, it was made with rich pasteurized soymilk, fortifi ed with lactose, inoculated with Lactobacillus acidophilus, then fi lled in yogurt boxes and fermented to pH 4.0. In a second way, we fi lled yam at the bottom, then the yogurt milk. We discontinued this product in Feb. 1986 because it was not economical.” HISTORY OF SOY YOGURT & CULTURED SOYMILK 237 © Copyright Soyinfo Center 2012 602. Findlater, Evelyn. 1985. Making your own home proteins: Tofu, tempeh, soft cheeses, yoghurt and sprouted seeds. London: Century Publishing. 151 p. Illust. Index. 20 cm. • Summary: Contents: The soya dairy (The soya bean, products of the soya bean {soya fl our, shoyu and tamari, miso, cooking with miso}, soya milk, how to make it at home, recipes, tofu, silken tofu, yuba, soya milk yoghurt, soya milk yoghurt cheese, tempeh). Gluten (wheat protein). Goat’s milk dairy produce. Sprouting beans, grains and seeds (beans: aduki, alphatoco, chick peas, fl ageolet, lentils, mung beans, soya beans). A portrait photo of the author appears on the front cover; a brief biography is found on the fi rst page and in the introduction. Address: England. 603. Mennonite Central Committee. 1985. Soybean recipes (Brochure). Box 785, Dhaka-2 [Dacca-2], Bangladesh. 4 p. [Eng; Hin] • Summary: All recipes are homemade: Roasted soynuts. Soybean fl our: Soya satu, Soya khichuri, soya dal, soya chatni [chutney], soya–sweet pumpkin curry, soya-potato curry, soya peaju, soya patora, soya mistano, soya milk, soya yogurt, soya halua, soya khir. The printed version is in Hindi, the mimeographed one in English. 604. Nabben, Alexander. 1985. Soja-Kueche: Vielseitig und gesund [Soya cookery: Versatile and healthful]. Schaafheim, West Germany: Pala Verlag. 144 p. Illust. Index. 21 cm. [Ger] • Summary: Contents: Soya, the wonderbean (die Wunderbohne). A cultural history of the soybean. A little soybean botany. Soya is versatile. The world market and world hunger. Health through proper nutrition and diet. Product types and buying tips. Recipes. About the author (autobiographical, with photo; he was born in 1953 in Viersen. Since 1978 he has worked in a whole-grain bakery, a soya kitchen, and in a vegetarian restaurant in Munich). This vegan cookbook contains a large number of tofu and tempeh recipes, as well as recipes for most of the other types of soyfoods. Note the following German terms: Ganze Sojabohnen (getrocknete gelbe Sojabohnen) = whole dry soybeans. Vollsojamehl = Whole soy fl our. Sojasauce = soy sauce. Miso (Sojapaste) = miso. Okara (Sojakleie) = okara. Tofu (Sojaquark oder Sojakäse) = tofu. Tempeh (Soja- ”Brie”) = Tempeh. On the last page of the book (p. 144) is an advertisement for Morgenland Naturkost, located at: Auf dem Anger 2, 3410 Northeim 19, West Germany. Phone: 05551-64592. They offer tofu and tofu dishes, seitan and seitan products, and utensils for the production of tofu and tempeh. Apparently a second edition or printing appeared
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
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prepared with fi sh bladders or min
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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fermented milk products. Address: P
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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and life.” Note: This is the seco
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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April. “Climbing Curd,” an arti
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fermenti solely for this purpose wo
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Address: Yamanashi Prefectural Agri
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alternative to dairy milk. In the s
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Partially because of the mushroomin
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had originated; the key to it had b
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Miller started his soymilk research
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humans and most mammals. The jejunu
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Bragg, CA 95437. Phone: 707-964-292
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esearcher, Jackson L. Cartter, who
Page 185 and 186: every time you prepare it.” Addre
Page 187 and 188: named The Home Sanitarium... Their
Page 189 and 190: The book is interspersed with nice
Page 191 and 192: Soyfoods Industry and Market. p. 7.
Page 193 and 194: 2. Soyfoods industry directory: Nam
Page 195 and 196: in Okayama, and when it is done the
Page 197 and 198: Kibun in Japan, is going to make 12
Page 199 and 200: “Soyfoods-Aliments à base de soj
Page 201 and 202: slide show with 60 color slides. Th
Page 203 and 204: Commercial soymilk kefi r, named So
Page 205 and 206: product. Address: Sweden. 515. Prod
Page 207 and 208: Dep. of Human Ecology, Univ. of Mar
Page 209 and 210: and was eventually appointed direct
Page 211 and 212: his laboratory pouring ingredients
Page 213 and 214: • Summary: In an attempt to impro
Page 215 and 216: state of the art technology from th
Page 217 and 218: natural food stores. The starter wa
Page 219 and 220: arranging for two Japanese scientis
Page 221 and 222: stores in France. The price is very
Page 223 and 224: 579. Kates, Joanne. 1985. Tofu for
Page 225 and 226: Community members started the fi rs
Page 227 and 228: Canada and Plenty USA sent Farm Soy
Page 229 and 230: in California under the management
Page 231 and 232: launched by Eastern Food products o
Page 233 and 234: April 26. Add Society for Acclimati
Page 235: HISTORY OF SOY YOGURT & CULTURED SO
Page 239 and 240: lactone (GDL) is added. Coagulation
Page 241 and 242: India... Technology that makes soya
Page 243 and 244: HISTORY OF SOY YOGURT & CULTURED SO
Page 245 and 246: fi les... A tofu TV dinner is in th
Page 247 and 248: up with fi ve exciting new products
Page 249 and 250: Japanese Patent 84-239,688 (FSTA 84
Page 251 and 252: soymilk users by offering a more ec
Page 253 and 254: elaborate ones last. A nutritional
Page 255 and 256: 671. Murata, K.; Kusakabe, I.; Koba
Page 259 and 260: foods, containing either 50% by wei
Page 261 and 262: true, the company hopes to spoon up
Page 263 and 264: previous soy yogurts in the UK had
Page 265 and 266: soy ice cream, and other dairy anal
Page 269 and 270: of Lactobacillus casei and L. acido
Page 271 and 272: Amaranth and Sea Veggie (both 3/87)
Page 273 and 274: of Diet Coke, special labeling and
Page 275 and 276: and fi xed. The product now is back
Page 277 and 278: 1989. Feb. 22. The product, launche
Page 279 and 280: of Soyfoods Center. • Summary: On
Page 281 and 282: met Robert, a macro, who introduced
Page 283 and 284: • Summary: Introduced in 1985, To
Page 285 and 286: The company expanded too fast repor
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Nutrition: Per 100 gm.: Energy 73 K
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
Page 325 and 326:
dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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In the fi rst 4-year phase of the S
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
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available in raspberry, strawberry,
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soymilk, and soy-based calf milk re
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entering markets where Cole’s pro
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was launched in Italy, in English w
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is defi nitely as good as the Germa
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introduction, manufacturer’s name
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the famous Seventh-day Adventist ph
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made by Madison. His contacts with
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• Summary: This article, in a sec
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more attention to yield and functio
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product without isolates and PLL wa
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Creating amazing dairy-free cheese
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yogurt drink is produced only for d
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Azuma Natto Foods Co. Ltd.: This na
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marijuana; they are different plant
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other women, all dressed in traditi
Page 401 and 402:
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(e.g. R.J. Reynolds). Vendor/child
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product would be carried in the ref
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akara, kuni, fufu, eba, etc. Soy mi
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healthy vegetarian diet. Summertown
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1080. Garcia Uriarte, Alvaro; Orteg
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The development of new soyfoods pro
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Soybeans, soyfoods, and vegetariani
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Manufacturer’s Address: Granovita
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married to Raul Castro (Fidel’s b
Page 421 and 422:
guides for pregnant and breast feed
Page 423 and 424:
how to buy. Recipes include: Soymil
Page 425 and 426:
juice manufacturer Edgar Welch, aut
Page 427 and 428:
a colon healthy. Includes a cookboo
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information resources. Soy cookbook
Page 431 and 432:
Color photos show: (1) Vertical pla
Page 433 and 434:
out of debt, realizing that being l
Page 435 and 436:
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“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
Page 441 and 442:
children could not see the gaping p
Page 443 and 444:
sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
Page 451 and 452:
have a reasonable amount of time to
Page 453 and 454:
Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
Page 459 and 460:
15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
Page 463 and 464:
(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
Page 469 and 470:
Other products include soy-based yo
Page 471 and 472:
Eating disorders. 15. Underweight.
Page 473 and 474:
Page 475 and 476:
(fi ltered water, whole organic soy
Page 477 and 478:
sold as plain tofu 125 gm packs; (2
Page 479 and 480:
1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
Page 497 and 498:
Richmond, spokesperson for Silk. 20
Page 499 and 500:
162. [39 ref] • Summary: Contents
Page 501 and 502:
found himself short of cash and in
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
Page 505 and 506:
40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
Page 509 and 510:
Botany (the little green thing atop
Page 511 and 512:
the company; Paul sold the company
Page 513 and 514:
1327. United Soybean Board (USB). 2
Page 515 and 516:
and 3 in Latin America {Brazil, Col
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
Page 521 and 522:
lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
Page 537 and 538:
425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
Tempeh Industry and Market Statisti
Page 583 and 584:
Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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