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

Northamptonshire, England: Thorsons Publishers Ltd. 160 p.
Illust. Index. 22 cm.
• Summary: An excellent vegan cookbook, written for
animal lovers. Soy-related recipes include: Avocado tofu
pâté (p. 31). Celery miso pâté (p. 36). French bean salad
with tofu dressing (p. 66). Tofu curry (Thailand; p. 74).
Tofu and vegetable pakora (p. 86). Tofu layered casserole
(p. 96). Tomato fl an with tofu (p. 104). Tofu Lemon fl an (p.
137). Yogurt dessert (made with cultured soya milk, p. 140).
Rhubarb fool (dessert in soya milk, p. 141). Maple pancakes
(with soya fl our, p. 149). Walnut tofu balls (p. 156).
At least one recipe uses Holbrook’s Worcester Sauce–a
Worcestershire-type sauce without animal products.
Many recipes call for soy sauce or soya milk, and some
for canned soy or nut “sausage.” Page 9 lists a number
of special ingredients including Direct Foods Protoveg
(soya “meat”), Infi nity Foods (distributors [in Brighton, at
Sussex University]) Soya mayonnaise, Lotus Foods TVP
(soya “meats” in a varieties of forms and fl avors), Plamil
concentrated soya milk (use diluted as a milk, undiluted as
a cream), and Tomor Margarine (the author’s favorite of
the many vegan margarines now available in the UK). In
all recipes, each ingredient is listed twice in side-by-side
columns: once in its Imperial (metric) form and once in its
American form, e.g. 385 ml soya milk, 1 1/3 cup soya milk.
A number of recipes call for the use of alcohol (whiskey,
brandy, etc.). The author has written at least 14 other books
on vegetarian or wholefood cookery. Address: England.
660. Island Tofu Works. 1986. Market Research & Product
Development Specialists for the Soyfoods and Health Foods
Industry (Leafl et). Bar Harbor, Maine.
• Summary: “Island Tofu Works was originally founded in
1980 as a manufacturer of tofu and other related soyfoods
products... Our company’s product development experience
includes soymilks, spray-dried soymilk powders, tofu or soybased
desserts, yogurts, ice creams, meat and cheese analogs,
fl avored tofu products, tofu dips and dressings.” Address:
318 Main St., Bar Harbor, Maine 04609.
661. Leneman, Leah. 1986. The international tofu cookery
book. London and New York: Routledge & Kegan Paul. 122
p. Illust. by Megan Dickinson. Index. 20 cm.
• Summary: Contents: Introduction. Types of tofu readily
available: Morinaga silken tofu, Japanese instant silken
tofu (“House” brand, soya milk powder and a coagulant),
medium tofu, Chinese tofu, converted Japanese tofu, fi rm
tofu (and address of 4 makers of vacuum-packed fi rm tofu
in UK–Cauldron Foods, The Regular Tofu Co., Paul’s Tofu
{organic}, and Bean Machine). More unusual forms of tofu:
Fermented tofu, dried-frozen tofu, deep-fried tofu, bean
curd sticks or sheets [yuba]. General notes: Quantities, tofu
mayonnaise, soya yogurt, American measurements. Making
tofu at home. Table of metric equivalents. British- and
HISTORY OF SOY YOGURT & CULTURED SOYMILK 252
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American-style dishes (More than 100 recipes). Mexicanstyle
dishes. The Mediterranean. Asia. Desserts.
A discussion of the author and her works appears on
the half-title page at the front of the book. Address: 19
Leamington Terrace, Edinburgh EH10 4JP, Scotland.
662. Rao, D.R.; Pulusani, S.R.; Chawan, C.B. 1986.
Fermented soybean milk and other fermented legume milk
products. In: N.R. Reddy, M.D. Pierson, and D.K. Salunkhe,
eds. 1986. Legume-Based Fermented Foods. Boca Raton,
FL: CRC Press. [viii] + 254 p. See p. 119-134. Chap. 7. [49
ref]
• Summary: Contents: Introduction. Preparation. Nutritional
value. Other fermented legume milk products. Conclusions
and future research. Address: 1-3. Dep. of Food Science and
Animal Industries, Alabama A&M Univ., Normal, AL.
663. Reddy, N.R.; Pierson, Merle D.; Salunkhe, D.K. eds.
1986. Legume-based fermented foods. Boca Raton, Florida:
CRC Press. viii + 254 p. Illust. Index. 26 cm. [585 ref]
• Summary: An overview with information on nutrition
and processing of fermented soyfoods. Contents: 1.
Introduction. 2. Soy sauce. 3. Miso. 4. Sufu. 5. Natto. 6.
Tempe. 7. Fermented soybean milk and other fermented
legume milk products. 8. Oncom (fermented peanut press
cake). 9. Idli. 10. Dhokla and Khaman. 11. Dawadawa. 12.
Papads. 13. Other legume-based fermented foods (Inyu,
kecap, kenima, meitauza, Philippine tao-si). 14. Future of
legume-based fermented foods. Address: 1-2. Dep. of Food
Science & Technol., Virginia Polytechnic Inst. and State
Univ., Blacksburg, VA; 3. Vice-Chancellor, Mahatma Phule
Agricultural Univ., Rahuri, Maharashtra State, India.
664. Robinson, R.K.; Tamime, A.Y. 1986. The role of protein
in yoghurt. Developments in Food Proteins 4:1-35. Chap.
1. (B.J.F. Hudson, ed. London and Englewood, New Jersey:
Applied Science Publishers). [82* ref]
• Summary: The section on “Other protein-rich additives”
includes: Soy bean (addition of soymilk at the rate of 10%
(w/v) or less causes no marked differences in the body and
texture of Zabadi–a traditional Egyptian yogurt), peanut,
and leaf protein. Address: 1. Dep. of Food Science, Univ. of
Reading, UK; 2. Dep. of Dairy Technology, West of Scotland
Agricultural College, Ayr, UK.
665. Wakeman, Alan; Baskerville, Gordon. 1986. The vegan
cookbook: Over 200 recipes all completely free from animal
produce. London and Boston: Faber & Faber. 298 p. Index.
22 cm. [28 ref]
• Summary: The 200 recipes in this cookbook demonstrate
that a vegan diet can be rich and varied and reach the highest
culinary standards. Within each chapter (e.g. main dishes,
or soups) the recipe are listed with the quicker, cheaper, or
simpler ones fi rst and the slower, more expensive, or more