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

product. The company stopped production a few months ago
because they were having shelf life problems.
850. Boeckenhoff, E.; Hamm, U.; Mueller, A.; Tschmarke,
A. 1989. Nachfrageveraenderungen bei Milch durch
Imitationsprodukte [Changes in the demand for milk caused
by imitation products]. Schriftenreihe des Bundesministers
fuer Enaehrung, Landwirtschaft und Forsten “Angewandte
Wissenschaft” No. 317. 173 p. (Muenster-Hiltrup). [Ger]*
• Summary: This is the publication of a 1987 report on this
subject.
851. ISCAH (Instituto Superior de Ciencias Agropecuarias
de la Havana) Video. 1989. La soya–Mito o realidad en la
agricultura Cubana [The soybean–Myth or reality in Cuban
agriculture (Color videotape)]. Agricultural College of
Havana, Cuba: ISCAH. 17 minutes. [Spa]*
• Summary: This fi lm was shown at agricultural
cooperatives, schools, and ministries; it was not shown on
television. Some 200,000 tons of soybeans are now being
imported to Cuba. The rhizobium bacteria on soybean
roots fi x nitrogen in the soil, thus creating biofertilizer and
reducing imports of commercial fertilizer. This biofertilizer
works for both crop rotation and intercropping. Research on
soybeans is being conducted at INCA (Instituto de Ciencia
Agricola), the research center for agriculture in Havana,
under the Ministry of Higher Education.
In 1986 some 138 co-operatives planted soybeans. These
were mainly vegetable, dairy, or citrus enterprises located in
34 principalities in 6 provinces. Some of the soybeans were
mixed with bagasse from sugar cane for use as animal feeds.
In Cuba, one quintale (pronounced keen-TAL-ay) = 100
pounds weight. Sacharina is a type of bagasse which may
include soya. Soya is called “green gold,” because it requires
low agricultural inputs, brings much profi t, and is the world’s
least expensive source of protein. Photos show commercial
soy products: (1) Taoro, a type of soy sauce (salsa de soya)
presently made in Cuba. (2) Three fl avors of bottled soymilk,
which is good for infants allergic to cow’s milk. (3) Soy
yogurt in 1 liter bottles.
Some very interesting archival fi lm footage shows
Fidel Castro speaking on 3 April 1959 at the opening of
a vegetable oil plant in Cuba. This was the fi rst industrial
enterprise in Cuba built after the Revolution. After cutting
the ribbon, Fidel says: “We are going to start preparing the
way for the planting of soybeans, so that we don’t have to
import any more from abroad.” The video narrator then adds:
“After 30 years of this, we think that there are no technical
limitations to the development of this crop which can today
prevent us from turning Fidel’s words into reality.” Address:
Havana, Cuba.
852. Kadam, S.S.; Adsule, R.N.; Salunkhe, D.K. 1989.
Utilization. In: D.K. Salunkhe and S.S. Kadam, eds. 1989.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 313
© Copyright Soyinfo Center 2012
CRC Handbook of World Food Legumes: Nutritional
Chemistry, Processing Technology, and Utilization. Vol. III.
Boca Raton, Florida: CRC Press, Inc. 323 p. See p. 271-310.
[188 ref]
• Summary: Contents: Introduction. Whole beans: Whole
beans as a food, milk and milk products (incl. soymilk, tofu,
kori-tofu, soyogurt, tairu [fermented soymilk in Malaysia],
fermented soy cheese), microorganisms, nutritive value,
fermented soy cheese, beverage, yogurt, other products,
fermented foods, microorganisms, physicochemical changes,
nutritional composition and quality, toxicological aspects,
preparation, microorganisms, chemical composition,
nutritional value. Cotyledons: Traditional products, soups,
fermented foods, confectionery products. Flours: Composite
fl ours (incl. soy fl our), papad, pasta, traditional products.
Note: According to the author’s defi nition: “A papad is
a thin, wafer-like product, usually circular in shape, rolled
from a legume-based dough and other farinaceous materials,
with added salt, spices, and condiments. In India it is either
toasted or deep-fat fried to a crispness which produces a
crackle when papad is eaten. Papads are also known as
“appalam” in south India... Black gram fl our is the most
indispensable constituent of papad dough because of the
mucilaginous substance it contains.” Address: 1-2. Dep. of
Biochemistry, Mahatma Phule Agricultural Univ., Rahuri,
Maharashtra, India; 3. Dep. of Nutrition and Food Sciences,
Utah State Univ., Logan, Utah.
853. Leneman, Leah. 1989. The single vegan: Simple,
convenient and appetizing meals for one. Wellingborough,
Northamptonshire, England: Thorsons Publishing Group.
127 p. Illust. Index. 21 cm.
• Summary: Vegan recipes for one, grouped seasonally,
and within each season by day of the week, with weekly
shopping lists and staples to be kept on hand. Soy-related
recipes include: Smoked tofu à la king (with smoked
tofu and soymilk, p. 21). Strawberry cheese (with plain
soy yogurt, p. 29). Spaghetti stir-fry (with tofu, p. 34).
Mediterranean-style potato salad with yogurt dressing (with
soy yogurt, p. 37). Savoury mushroom bake (with tofu, soy
yogurt, and miso, p. 38). Tofu and green pepper savoury
(p. 44). Bean and potato salad (with soy yogurt and vegan
mayonnaise, p. 47). Courgette (zucchini) and tomato fl an
(with tofu, p. 48). Tofu and vegetable stew (p. 51). Tofu pot
pie (p. 53). Scalloped tofu au gratin (incl. soymilk, p. 58).
Nasi goreng (with tofu, p. 63). Chilled cream of tomato soup
(with soy yogurt, p. 65). Cream of caulifl ower soup (with
soymilk, p. 69). Scrambled tofu and leek (p. 79). Irish stew
with frozen tofu (p. 84). Tempeh and sweetcorn roast with
tahini/mushroom sauce (p. 92-93). Tempeh and mushroom
stew on a mashed potato base (p. 98). Sweet tofu ‘omelette’
(incl. soymilk, p. 105). Curried tofu (p. 107). Mushroom
miso gravy (p. 115; shows a pack of Sunwheel brown-rice
miso). Tropical blancmange (with soymilk, p 116).