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

787. INTSOY Newsletter (Urbana, Illinois). 1988. INTSOY
hosts visiting scientists from India. No. 40. p. 2-3. Oct.
• Summary: INTSOY recently hosted 6 Indian scientists.
The researchers from G.B. Pant University in Pantnagar were
Brij K. Mital, Yogesh C. Aggarwal, Surendra K. Mittal, and
Ashok Tikkoo. B.K. Mital serves as professor and head of
the Department of Food Science and Technology. His special
interest is developing soy yogurt and fermented soyfoods.
Birendra S. Bisht and Sitaram D. Kulkarni are the
2 researchers from the Central Institute of Agricultural
Engineering in Bhophal. Bisht is mainly interested in
developing pilot plants for the manufacture of soy-fl our tofu,
soy snacks, extracted soy products, and soy-blended baked
goods. During their 3 to 4 month stays, the scientists worked
on INTSOY’s extrusion/expelling and baking projects
and on various projects in the Departments of Agricultural
Engineering and Food Science. The scientists completed
collaborative research at INTSOY.
788. Hamren, Nancy. 1988. Commercial dairy yogurts:
Fermentation, pasteurization, and stabilizers (Interview).
SoyaScan Notes. Nov. 7. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: Several years ago some large makers of cultured
yogurt (such as Dannon) tried to pasteurize it before shipping
to extend the shelf life. Consumers got upset, saying “How
can you pasteurize yogurt, thereby killing the bacteria that
are supposed to be so good for consumers?” So that is not
done any more. Virtually all dairy yogurts now contain living
culture. But now most yogurts are now “vat set.” Milk is
acidifi ed, then cultures and stabilizers (carrageenan, gelatin,
tapioca, etc.) are added and it is immediately put into the
cooler. It is not incubated, fermented, or cultured. The acid
adds the slightly sour fl avor associated with cultured yogurt,
and lowers the pH, which extends the shelf. The stabilizers
cause the yogurt to set or gel. You can tell these by the
presence of stabilizers. Many are quite sweet.
There are numerous advantages to culturing/fermenting
dairy yogurt. It lowers lactose content, makes nutrients
easier to digest, aids calcium absorption, suppresses diseasecausing
organisms, produces B-vitamins and folic acid, and
stimulates peristalsis.
Chuck Kesey is the owner of Springfi eld Creamery,
which has been in operation for 20 years. The company
makes the following natural cultured dairy products:
yogurt, lowfat yogurt, nonfat yogurt, kefi r, cottage cheese
(rennetless), sour cream, and cream cheese. Address:
Springfi eld Creamery Inc., 29440 Airport Rd., Eugene,
Oregon 97402. Phone: 503-689-2911.
789. Stromnes, Lonnie. 1988. White Wave to launch soy
cheeses, meat analogs. Will hold private offering (Interview).
SoyaScan Notes. Nov. 9. Conducted by William Shurtleff of
Soyfoods Center.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 288
© Copyright Soyinfo Center 2012
• Summary: The line of soy cheeses, introduced last week
at the Baltimore Natural Foods Expo but without labels,
are called Soy A Melt, in Monterey Jack, Mozzarella,
and Jalapeno fl avors. Made by one of the three large
manufacturers (not by Soya Kaas), they contain casein. By
April 1989 White Wave plans to have a line of tofu-based
meat analogs (hot dogs, sliced bologna, and sausages), and
later in 1989 a soy yogurt. Roughly $300-400,000 is coming
into the company from a private offering soon. White Wave
does some private labeling other than ice cream.
At the Baltimore show, Soya Kaas and Soyco each
launched a cream cheese and sour cream. Address: San
Leandro, California.
790. Hagler, Louise; Bates, Dorothy R. eds. 1988. The new
Farm vegetarian cookbook. Summertown, Tennessee: The
Book Publishing Co. 223 p. Illust. Index. 23 cm.
• Summary: A slightly revised edition of the 1978 Farm
Vegetarian Cookbook, this vegan cookbook contains a
wealth of soyfoods recipes, and no recipes calling for eggs or
dairy products. Address: Summertown, Tennessee.
791. Lejeune, Marie. 1988. Sojasun [Sojasun]. References.
Nov. p. 61. [Fre]
• Summary: “For Sojasun, a fresh dessert based on soya and
fruits, Triballat has joined gourmet and nutritional qualities.
Sojasun could respond to new food needs.” Triballat, a major
dairy company, emphasizes that this is not a substitute dairy
product. The company adds “living lactic ferments” which
participate largely in the gustatory personality of the product.
There are two varieties of Sojasun with fruits (Exotic Fruits,
and Banana-Orange), and two other with fruit pulp (Apricot-
Guava, and Raspberry-Passion Fruit). Each pack consists of
four 100-gm tubs of the same fl avor in a thick paper sleeve.
Other products are under development to complete the line.
The product has a shelf life of 24 days. In launching Sojasun,
Triballat undertook a television campaign with two series:
One from October 15-30 ran 50 spots on all chains. The next
will be in the spring of 1989. The slogan: “Sojasun, the fi rst
vital pleasure” (le premier plaisir vital). A lady will be in the
ad. In taste tests, 85% of those who tried the product liked it.
Note: This is a journal covering supermarket business.
Address: France.
792. Product Name: Simply Better Soy Yoghurt [Natural,
or Flavoured].
Manufacturer’s Name: Progressive Foods Pty. Ltd.
Manufacturer’s Address: 24-B Braeside Dr., Braeside,
VIC 3195, Australia. Phone: 613-580-8688.
Date of Introduction: 1988. November.
New Product–Documentation: Form fi lled out by Lindsay
Kotzman, owner. 1989. Jan. She purchased the business in
Nov. 1988. Monthly production of soy yoghurt is 50 kg of
each fl avor.