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

Institute (BARI), Bangladesh Agricultural University (BAU),
Bangladesh Council of Scientifi c and Industrial Research
(BCSIR), several other governmental institutions, Shilpee
Food Products and the Mennonite Central Committee
(MCC). In 1981 the BCSRP was discontinued. The two main
problems were felt to be: diffi culty in producing high quality
seed and the lack of oil extracting equipment. Much research
has been done throughout Bangladesh which resulted in the
release of Bragg and Davis varieties for extension.” Address:
Mennonite Central Committee, Dhaka, Bangladesh.
744. Paolielo, M.M.B.; Reddy, K.V.; Silva, R.S.F. da.
1987. Calcium sulphate as organoleptic coadjuvant in the
formation of soy-whey yoghurt. Lebensmittel-Wissenschaft +
Technologie (Zurich) 20(3):155-57. [13 ref. Eng]
• Summary: Calcium sulphate reduces soy astringency,
and a brief discussion is given of the possible mechanisms
whereby this occurs. The most acceptable yoghurt was
that containing 1.04 gm calcium sulphate and 50.32 gm
dry soymilk per liter. This yoghurt had a protein content of
3.56%, similar to that of other yoghurts sold commercially
in Brazil. Address: Dep. de Tecnologia de Alimentos e
Medicamentos, Univ. Estadual de Londrina, Caixa Postal
6001, Londrina, Parana, Brazil.
745. Shurtleff, William; Aoyagi, Akiko. 1987. Soymilk
industry and market: Updates from 1984 to 1987. Lafayette,
California: Soyfoods Center. 17 + 59 p. Index. 28 cm. [165
ref]
• Summary: This 1987 update to the Soyfood Center’s twovolume
1984 Soymilk Industry and Market has two parts: (1)
Year in Reviewing, describing key events and trends each
year from 1984 to 1986. (2) A bibliography of soymilk from
January 1987 to late 1987, based on records in the SoyaScan
database; at the end is a 10-page index. Address: Soyfoods
Center, P.O. Box 234, Lafayette, California 94549.
746. Quigley, Brian. 1988. Bremer Foods Corp. and soy
yogurt in Quebec (Interview). SoyaScan Notes. Jan. 4.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Brian has done extensive research on a
fermented soy yogurt by renting space at the St. Hyacinthe
Food Research Center, which is owned by the federal
government. He expects to launch a soy yogurt in Sept.
1988, and will also make tofu. He will start with whole
soybeans (not isolates) and has purchased some equipment.
His process is unique. He did not like Jofu, and he feels
his product is vastly superior. It is 60% as acidic as typical
dairy yogurt, is almost as white, and is sweetened with only
honey rather than sugar. It is targeted at new yogurt eaters,
those who dislike the high acidity of dairy yogurt. Tomsun
is the only tofu in Quebec supermarkets. So he feels Tomsun
will be his main competition in yogurt and tofu. He will
be able to undersell Tomsun. Quebec has the highest per
HISTORY OF SOY YOGURT & CULTURED SOYMILK 276
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capita yogurt consumption of any province or state in North
America; it has doubled in the past 6 years and is growing
at 15-20% a year. Note that on 29 Oct. 1987 Martin DeLint
of Montreal called to discuss this product. Address: Bremer
Foods Corp., 3600 Casavant West, St. Hyacinthe, QUE, J2S
8E3, Canada. Phone: 514-773-1105.
747. Kharrazi, Nourollah M. 1988. Yogurt food product
resembling cheese. U.S. Patent 4,719,113. Jan. 12. 4 p.
Application fi led 27 May 1986. [4 ref]
• Summary: An aqueous mixture of (for example, to make
a Cheddar-type product) dehydrated yogurt powder (20%),
casein (15%), tofu (10.5%), vegetable fat (10%), nonfat
dry milk (10%), and whey (8%) is heated to about 180ºF,
cooled, mixed with a viscous mixture of yogurt, then
partially dehydrated to obtain a solid, fi rm mass. The product
is not fermented. Address: P.O. Box 3336, Santa Barbara,
California 93130.
748. Pritchard, Roxanne. 1988. New developments with
Azumaya’s Stir Fruity non-dairy yogurt (Interview).
SoyaScan Notes. Jan. 20. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: The initial problems were shelf life and
wheying off. Now both have been solved. The product has a
creamier consistency; it is not chunky when stirred. During
the initial launch, the product was sold in the dairy section
of supermarkets. But that would have required a long-term
commitment to a very expensive advertising program. Now
they sell it in the produce section and do in-store demos to
promote it. In many cases it is stored in a closed cabinet,
which has a lower temperature. Azumaya makes all the
tofu they use in their Stir Fruity. Jill Mizono is now sales
manager. Address: Azumaya, S. San Francisco, California.
749. Barrett, Mariclare. 1988. Substitutes: Cooking without
dairy products and eggs. Vegetarian Times. Jan. p. 40.
• Summary: Topics include: Replacing milk, yogurt, cheese,
butter, sour cream, and eggs.
750. Product Name: Jyoto (Soy Yogurt, formerly Called
Joto) [Strawberry, or Mandarin Orange].
Manufacturer’s Name: Sumiyoshi-Ya Foods, USA.
Manufacturer’s Address: 1429 West 134th St., Gardena,
CA 90249. Phone: 213-538-2626.
Date of Introduction: 1988. January.
Ingredients: Water, soybean juice, sugar, dextrose, gelatin,
citric acid, sodium citrate, artifi cial and natural fl avor, U.S.
certifi ed color.
Wt/Vol., Packaging, Price: 6 oz plastic cup.
How Stored: Refrigerated.
New Product–Documentation: Label from Richard Rose.
1989, Feb. received. Plastic cup resembling Jofu. “High
protein snack.” Talk with Seizo “Bob” Tanibata, owner.