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

799. Kueppers, C. 1988. Camembertkaeseaehnliches Produkt
aus Soyabohnenmilch [Camembert cheese-like product made
from soymilk]. German Federal Republic Patent Application
37 30 384 A1. [Ger]*
• Summary: Soymilk containing 6% solids is inoculated
with suitable starters, treated with a coagulant, and allowed
to separate into curds and whey. The curds are salted and
ripened. The resulting product has similar texture and
sensory characteristics to conventional Camembert cheese
made from cow’s milk. Address: Duisburg, West Germany.
800. Product Name: [Soya Dessert {Resembles Yogurt}].
Foreign Name: Soya Dessert.
Manufacturer’s Name: PLL (Produits Laitiers Lausanne
SA). Sold by Co-Op throughout Switzerland.
Manufacturer’s Address: Case 3533, 1002 Lausanne,
Switzerland. Phone: 021/634-2134.
Date of Introduction: 1988.
Ingredients: Incl. Soy protein isolates.
New Product–Documentation: Talk with Conrad Seewer
of Galactina. 1990. May 21. Talk with Peter Speck. 1990.
May 23. This product was introduced in about 1988. This is
a soy yogurt-type product and defi nitely the best soy yogurt
on the market in Switzerland. Soyana also produces a soy
yogurt, probably from whole soymilk, which he has heard is
of good quality. But Speck feels that soy yogurt is not nearly
as good as dairy yogurt.
801. Buono, Mark Anthony. 1988. An engineering,
microbiological and sensory study of yogurt made from
soymilk. PhD thesis, Kansas State University (Manhattan,
Kansas). 254 p. 28 cm. Page 2434 in volume 49/07-B of
Dissertation Abstracts International. *
• Summary: Contains a review of the current literature.
802. Leneman, Leah. 1988. Soya foods cookery. London
and New York: Routledge & Kegan Paul. ix + 145 p. Illust.
Index. 20 cm.
• Summary: Contents: Introduction. Recipes–1. Soya
milk: Soya milk, soya yogurt, soft cheese [made from soya
yogurt], and mayonnaise, soya milk skin (yuba). 2. Tofu:
Tofu, frozen and dried-frozen tofu, smoked tofu. 3. Tempeh.
4. Miso. 5. Combi-dishes: Tofu and miso, tempeh and tofu.
An introduction to the subject, with more than 100
recipes. Almost half the book is devoted to tofu and tofu
recipes. The author, born in the USA, has lived in Britain
for more than 20 years. She was once assistant editor of
The Vegetarian, and also worked at Cranks Restaurant
(on Marshall St. in London W1). Address: 19 Leamington
Terrace, Edinburgh EH10 4JP, Scotland.
803. Wood, Rebecca T. 1988. The whole foods encyclopedia:
A shopper’s guide. New York, NY: Prentice Hall Press
HISTORY OF SOY YOGURT & CULTURED SOYMILK 291
© Copyright Soyinfo Center 2012
(Simon & Schuster). xv + 218 p. Foreword by Michio Kushi.
Illust. 28 cm. [200* ref]
• Summary: This book is mistitled. It should be titled
“Rebecca Wood’s Macrobiotic Views on Natural Foods.”
The parts on quinoa, teff, amaranth, and many “macrobiotic
foods” provide good information. There is extensive
information on soyfoods, all from a macrobiotic viewpoint,
but with many errors or undocumented controversial
assertions never seen before in the literature, such as the
following: “Cold Tofu. Foods that are cooling, like tofu,
tend to reduce the fi re in the lower organs. This explains
why tofu was eaten by Buddhist monks to abate their sexual
desires. This is not a prescription against tofu. Well-cooked
tofu is less cooling. For optimum health, we need a balance
of warming as well as cooling foods. However, if you are
feeling cold, or if it is a cold day, or if you have strenuous
activities planned, then you may opt for salmon over tofu.”
Foods discussed are: Cheese (imitation soy), ice
cream and frozen desserts (soy or tofu ice cream), miso,
natto, nigari, soybeans (black, yellow, and “just harvested
green soy”), soy fl our, soy protein isolate, soy milk, soy
nut (“Those oversalted, beggarly little crunches found in
everything from trail mix to salads are soynuts,...”), soy
oil, soy sauce (“Also known as Shoyu and Tamari), and soy
yogurt, tempeh, tofu, and TVP (texturized vegetable protein
{textured soy fl our}).
Note: This is the earliest English-language document
seen (Feb. 2005) that contains the term “cooling food.”
Address: P.O. Box 30, Crestone, Colorado 81131. Phone:
303 (or 719) -256-4939.
804. Wynstra, Robert J. 1988. INTSOY agenda: Expanding
the use of soybeans. International Soybean Program,
University of Illinois at Urbana-Champaign, 113 Mumford
Hall, 1301 W. Gregory Dr., Urbana, IL 61801. 20 p.
• Summary: Contents: Fulfi lling the soybean’s promise.
The unique versatility of soybeans. Spreading the benefi ts.
Meeting the challenge. Dry extrusion cooking. Catalyst for
developing countries. Combination extrusion cooking and
oil expelling. Soymilk and dairy analogs. Immature green
soybeans. Home soyfood preparation. Address: Urbana-
Champaign, Illinois. Phone: 217-333-6422.
805. Valley Advocate (Springfi eld, Massachusetts). 1989.
Bankrupt tofu maker plans buyout [Tomsun Foods]. Jan. 9.
• Summary: “Tomsun Foods, Inc. of Greenfi eld, once New
England’s largest producer of tofu, will move out of Western
Massachusetts, according to a Chapter 11 reorganization
plan fi led late last month. The fi rm, which once had 70
employees and $3 million in sales, is to be purchased by
New York businessman William Holmes, a former Beatrice
Foods executive who also managed Dannon’s introduction of
frozen yogurt.
“Under the new plan, scheduled to be ruled on January