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

soluble in ammonia and caustic solutions it is capable of
forming a smooth and solid size.
“Other uses are in certain manufacturing processes
in the preparation of silks and artifi cial textiles, as well as
of rubber, leathers, plastic materials, fi lms, photographic
emulsions, etc. Large amounts of animal casein are at present
employed in the manufacture of ‘Galalith,’ from which are
made numerous objects which imitate articles made from
ivory, tortoise-shell, bone, horn, etc. The Soya casein, when
free from fats, is equally well adapted for these purposes...
“It will be seen from the foregoing rèsumè, that the
fabrication of vegetable casein for industrial purposes has
immense possibilities, only exceeded in importance by the
alimentary value of its food products for man and for beast.
“The residuary cake left after the extraction of both
oil and casein still retains suffi cient nutritive qualities to be
useful as an addition to the feed of animals.”
Note 1. This is the earliest English-language document
seen (Oct. 2011) that uses the term “soya cheese” to refer to
fermented tofu.
Note 2. This is the earliest English-language document
seen (Oct. 2011) that uses the term “soya cheese” to refer
to either (or both) regular tofu or fermented tofu. By 1905
Li presented a paper (in French) describing how he had
tofu to make “Fermented cheese (Le fromage fermenté). Its
color is white, yellow, or gray, and it fl avor is very strong,
like that of Roquefort.” In Dec. 1910 he applied for British
Patent 30,275, titled “Vegetable milk and its derivatives.”
It was accepted / issued on 29 Feb. 1912. It stated: “For
obtaining fermented cheese such as roquefort [Roquefort],
parmezan [Parmesan], romatour [Rahmatour], camambert
[Camembert], and gruyere, suitable ferments are employed.”
Note 3. This is the earliest document seen (Oct. 2008)
that uses the term “Soya casein” to refer to an isolated soy
protein product; it is used for industrial purposes.
Note 4. This is the earliest English-language document
seen (Dec. 2004) that uses the term “silks” (or “silk”) to refer
to spun soy protein fi ber used like a textile fi ber.
23. Li, Yu-ying; Grandvoinnet, L. 1911. Le soja [The
soybean]. Agriculture Pratique des Pays Chauds (Bulletin du
Jardin Colonial) 11(105):459-74. Dec. [18 ref. Fre]
• Summary: Contents (continued): 2. The soybean in
human nutrition. The soybean in general nutrition: From the
viewpoints of physiology, economy, and gastronomy. The
role of soybeans in special diets/regimens: Vegetarianism and
vitalism, remineralization, anti-diabetic, others, lactose-free.
Foods made from soybeans (Produits alimentaires
à base de soja): 1. Soymilk and its derivatives: Soymilk
(developed by the Chinese philosopher Whai Nain Tze {Liu
An of Huai Nan} well before the Christian era, method of
production, Chinese method, modern method used at Li’s
factory l’Usine de la Caséo-Sojaïne at Vallées (Seine)),
cleaning the seeds, steps in soymilk preparation (grinding
HISTORY OF SOY YOGURT & CULTURED SOYMILK 31
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and fi ltration), the nature of soymilk (physical properties).
A graphic illustration (p. 465) shows a comparison of
nutritional elements between soybeans, tofu, and beef.
A chart in outline form (p. 471) titled “Soy based food
products” (Produits alimentaires a base de soja) shows the
numerous and varied food products that can be derived from
the soybean: I. Soymilk and its derivatives: Normal soymilk,
concentrated soymilk, powdered soymilk, fermented soymilk
(lait fermenté), soy cheese (Caséo-Sojaïne; Fromage de soja
[tofu]), soy casein. II. Soy fl our and its derivatives: Soy fl our,
soy bread for diabetics, whole-grain bread (Pain complet),
cakes, biscuits (Biscottes). III. Soy oil and its by-products
(cake). IV. The soybean used as a vegetable. V. Condiment
products based on fermented soybeans. VI. Confectionery
products: Soy confection, soy powder. VII. Soy coffee. Soybased
ferments: Kiu-tsee, lactic ferments based on soymilk.
(Ferments lactiques à base de lait de soja).
Photos show: Inside view of Li’s factory as the
equipment is producing soymilk (p. 473). Microscopic view
of soymilk, and of soy fl our dissolved in water (p. 474).
Also contains various tables, charts, and graphs from other
sources.
Note: This is the earliest document seen (March 2000)
written by Li Yu-ying which contains the term Caséo-
Sojaïne. On p. 471 he states clearly that he uses it as a
synonym for soy cheese (Fromage de soja) [tofu], which is
made from soy milk–perhaps to avoid disputes over the word
fromage with manufacturers of dairy cheese. On p. 472-73
he states that Usine de la Caséo-Sojaïne is the name of his
modern factory at Vallées (Seine) which makes a variety
of soy products. Address: 1. Counseiller de 1ere classe au
Ministère de l’Agriculture de la Chine; 2. Ingénieur agricole
(G.).
24. Ward, Artemas. 1911. The grocer’s encyclopedia–
Encyclopedia of foods and beverages. New York, NY:
Published by the author. 748 p. Illust. (color). 29 cm.
• Summary: Soy-related entries: Bean (p. 49-54): “The bean
of European history is the Broad or Windsor variety,...” “The
principal beans of United States cultivation are the Kidney
and Lima, both of them believed to be native to South
America.
“The Kidney Bean is the Haricot of the French and in
Great Britain is sometimes called the French bean.” The
many varieties can be classifi ed into “tough podded” and
edible podded.” “The ‘tough podded’ class produces the
bulk of the dried beans of commerce, variously known as
‘Kidney Beans,’ ‘Navy Beans,’ ‘Marrow Beans,’ ‘Black
Beans,’ ‘Turtle Beans,’ etc., in many colors, shapes and
sizes.” “’Flageolets’ are cultivated with special regard to
the consumption of the fresh seeds or beans.” To the “edible
podded” class of kidney beans belong Wax or Butter Beans,
the Cranberry Bean or Red Speckled Bean, String Beans,
Snap Beans, French Beans. “Pea Beans are the Cowpeas