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

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