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

previous soy yogurts in the UK had contained soy protein
isolates, since the manufacturers did not know how to make
soymilk with a high protein level.
In Aug. 1989 the company launched a new soy yogurt,
Unisoy Soya Yogart, which had the fruit (such as raspberry)
preserved in apple juice (instead of sugar), used organic
soyamilk, and was sweetened with pure apple juice, which
see.
Talk with Neil Rabheru of Unisoy. 1991. Sept. 16. They
started with four fl avors shown above. When they switched
over to the Unisoy brand, they dropped the Honey & Muesli
fl avors and replaced it with Peach Melba.
700. Dobkin, William S. 1987. Kensington executive
pioneers tofu product [David Alan Kirsch and Jofu]. Great
Neck Record (New York). June 25.
• Summary: In 1969, when the FDA banned cyclamates,
Kirsch was president of No-Cal. He sold the company to
Canada Dry. Now he is vice president in charge of marketing
for Tomsun Foods International, Inc.
701. Asinof, Richard. 1987. Raising cash through
connections. Tomsun’s ploy: Food industry stars who believe
in tofu. Venture. June. p. 82-83.
• Summary: The stars are Juan E. Metzger, founder of
Dannon Yogurt, and David Alan Kirsch, former president of
No-Cal Corp. With their help Tomsun, in 14 months, raised
$750,000 in private placements of stock to 40 individuals,
and $4.5 million in an IPO held in December 1986. Metzger
and his father, Swiss immigrants, started Dannon in the
Bronx, New York, in 1942 with another partner. In 1959
Beatrice Foods gave $3 million in stock for the company.
Metzger left in 1981, and got together with Timmins in
1982. Tomsun had lost money in 3 of its fi rst 5 years. Much
of its operating capitol came from a $200,000 infusion (half
of which was a loan) in 1980 from a state funded agency,
Massachusetts Community Finance Corp. Metzger now
owns 9% of Tomsun and receives a $60,000 salary.
702. Bhatnagar, P.S. 1987. All India Coordinated Research
Project on Soybean (Indian Council of Agricultural
Research). Project coordinator’s report & summary tables of
experiments 1986-87. National Research Centre for Soybean,
Khandwa Rd., Indore 452 001, India. xxii + 336 p. 27 cm.
• Summary: Contents: Project coordinator’s report: Desired
production of soybean is within our reach, by Dr. P.S.
Bhatnagar (p. i-xxii). Summary tables of varietal trials
(breeding and genetics, p. 1-144). Station trials. Agronomy.
Seed physiology. Soil microbiology. Plant pathology.
Entomology. Agricultural economics. Quality aspects
and utilization. Appendixes. Summary reports. Breeding
trials: Northern hill zone, northern plain zone, central
zone, southern zone. Agronomy trials: Northern hill zone,
northern plain zone, southern zone. Soil microbiology. Plant
HISTORY OF SOY YOGURT & CULTURED SOYMILK 263
© Copyright Soyinfo Center 2012
pathology. Entomology. Preliminary performance of some
germplasm lines. Pest complex of soybean crop at Indore.
Uniform method of disease rating. Statement showing staff
position in the project. Budget allotment, expenditure and
percent utilization in the project.
The National Research Centre for Soybean, Indore,
has under it fi ve main centers: 1. G.B. Pant University of
Agriculture and Technology, Pantnagar, UP. 2. J.N. Krishi
Vishwa Vidyalaya-Regional Research Station, Sehore, MP. 3.
University of Agricultural Sciences, Bangalore, Karnataka.
4. Indian Agricultural Research Institute, New Delhi. 5.
Marathwada Agricultural University, Parbhani, Maharashtra.
In addition, there are 10 Sub Centres and 5 Voluntary
Centres.
This report is largely about soybean breeding, variety
development, and agronomy, with almost nothing about
utilization. The utilization chapter contains 3 reports, only
the last of which has any conclusions! (1) “Studies on
feeding of tempeh to determine its effect on growth and
blood picture of pre-school children.” The tempeh was
made with 55 parts sunfl ower seeds and 45 parts soybeans.
It was most acceptable to children when coated with sugar
syrup. (2) “Studies on the partial substitution of ground
meat preparations with edible grade defatted soybean meal.”
(3) “Studies on the acceptability of soymilk blended dahi.”
60 parts soymilk were blended with 40 parts cow’s milk
and made into yogurt using various pure cultures. Address:
Indore, India.
703. Doshi, Vibha (Mrs.). 1987. Studies on the acceptability
of soymilk blended dahi [yogurt]. In: All India Coordinated
Research Project on Soybean. 1987. Project Coordinator’s
Report & Summary Tables of Experiments 1986-87. See p.
259.
• Summary: A 60:40 blend of soymilk and cow’s milk
was prepared. Three different types of yogurt (dahi) were
prepared. Flavored dahi was more acceptable than plain or
that containing dry fruits. Dahi can be stored for 12 days
at 10ºC. The costs for the three types of dahi were: Plain
Rs. 3.55/liter, Flavored 4.30/liter, and Flavored with Dry
Fruit 5.00/liter. The cost of cow’s milk dahi was not given.
Address: Kota, Rajasthan, India.
704. Golbitz, Peter. 1987. Tofu producers face increased
competition, low prices. Growth for most companies slow
but steady. Soya Newsletter (Bar Harbor, Maine). May/June.
p. 5, 7, 9.
• Summary: Profi les of Tomsun Foods (excluding Jofu,
they made 60,000 lb/week of tofu in 1986, 61,500 in 1987,
80% sold in supers, $0.99-1.19/lb), Nasoya Foods (42,000
in 1986, est. 65,000 in 1987; 70% in supers at $0.99/lb),
Sam Sung (45,000 lb/week; 50% in supers), Swan Gardens,
Mu Tofu (retail price: $1-1.25/lb, 60% in natural/health
food stores), White Wave ($0.89-$1.20/lb, 60% to supers),