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

in wine sauce with wild rice (p. 241). Seitan sauté (p. 267).
Amazake carob pudding (p. 290). Address: 2. M.D., San
Diego, California. Phone: 1-800-854-2587.
900. Chang, Chun-Yen; Stone, Martha B. 1990. Effect
of total soymilk solids on acid production by selected
Lactobacilli. J. of Food Science 55(6):1643-46, 1678. Nov/
Dec. [12 ref]
• Summary: Soymilk was fermented by Lactobacillus
fermentum NRRL B-585 or Lactobacillus acidophilus NRRL
B-1910 or B-2092 and evaluated as a substrate for acid
production. Address: Dep. of Foods & Nutrition, Kansas
State Univ., Manhattan, Kansas 66506.
901. Dacosta, Yves. 1990. Lait de soja et tofu [Soymilk
and tofu]. APRIA/CDIUPA, 1 avenue des Olympiades,
91300 Massy, France. 102 p. Dec. No index. 30 cm. Series:
Actualités Scientifi ques et Techniques en Industries Agro-
Alimentaires. No. 45. [85 ref. Fre]
• Summary: Contents: Preliminary remarks. 1. Production
of soymilk and tofu: Principles of production, the soybeans,
cleaning/washing, soaking, grinding, cooking the slurry
(bouillie), extraction of the soymilk, coagulation, separation
of curds and whey, pressing the curds, removal of the tofu
from the mold, cutting and packing the tofu, the need for
water in a tofu ship, variations in production, storage and
preservation of soymilk and tofu after their production, yuba,
production of tofu from seeds other than soybeans.
2. Applications/uses of soymilk and tofu: Products:
Soymilk and soymilk products (soymilk, sweetened soy
beverages, dairylike soymilks, soy-based infant formulas,
powdered soymilk, concentrated soymilks, soymilk mixed
with other animal or vegetable milks, soy ice creams and
frozen desserts, fermented soymilk products such as soy
yogurt, various soymilk desserts [such as custards], sauces,
dressings, and mayonnaises made from soymilk), tofu and
tofu products (smoked tofu, fried tofu [tofu frit], marinated
tofu, fermented tofu, breaded tofu, tofu mayonnaise and
sauces, tofu spreads for bread, tofu sausages, pâtés, or
biscuits/pancakes [galettes], tofu quenelles, quiches, fritters,
raviolis, pizzas, mixed salads, prepared dishes (plats
cuisinés), or sandwiches, tofu cakes, cheesecakes, or tarts,
tofu desserts, ice creams, or chocolate bars), preparations
based on okara (sausages, pâtés, croquettes, burgers, special
breads or biscuits), the nutritional arguments for soymilk
and tofu (rich in proteins, lipids, absence of cholesterol and
lactose, low in sodium, an excellent ingredient in “light
foods” [aliments allegés]).
3. A quick look at the major enterprises making and or
selling soymilk, tofu, or their products in selected countries:
France (Cacoja, Innoval, Soy [Société Soy], Sojadoc,
Triballat, Celia, Celnat, Lima-Andiran, Maho Distribution,
France-Proteines-Services), Great Britain (Plamil Foods
Ltd., Itona Products Ltd., Soya Health Foods Ltd., British
HISTORY OF SOY YOGURT & CULTURED SOYMILK 338
© Copyright Soyinfo Center 2012
Arkady Co. Ltd. [subsidiary of ADM; incl. Haldane Foods
Ltd., Regular Tofu Co., Tofeata Tofu], Granose Foods Ltd.,
Cauldron Foods, Dragon and Phoenix, Paul Jones (Tofu
Shop), Full of Beans Soyfoods, Birchwood Health Products,
White Waves, The Bean Machine Co-op Ltd., St. Ivel,
St. Giles Foods Ltd., Yu’s Tofu Shop, Tousoy Ltd., Allied
Foods Ice Cream Co., Nexus Foods, Vegetarian Feasts,
Unisoy Milk and By-Products Ltd.), Germany (DE-VAU-GE
Gesundkostwerk GmbH, Soyastern Naturkost GmbH, Nuxo-
Werke Rothfritz), Netherlands (Heuschen-Schrouff, Linn
Oriental Products, Solnuts B.V., Manna Natuurvoeding),
Belgium (Alpro, Jonathan P.V.B.A., Lima Foods, De Hobbit,
Seven Arrows), Switzerland (Conserves Estavayer S.A.,
Soyana, Galactina), Sweden (Trensums Musteri, Aros
Sojaprodukter), Italy (Crivellaro), Spain (Zuaitzo), USA,
Japan, Hong Kong, Taiwan, Singapore. Bibliography.
Note: A great deal of the information in this report
is taken, without permission or adequate citation, from
books published by the Soyfoods Center in California. The
statistics and dates given for the European, American, and
Asian markets are taken almost completely from Soyfoods
Center books. In some cases where the author relied on these
books published more than 2 years ago, the information is
presented as if it were current, whereas it is actually out of
date and no longer correct. Dacosta’s book, which might
be called a “review of the literature,” contains little or no
new information. However his bibliography, based largely
on a search of the CDIUPA database, with some original
references, is quite good.
APRIA stands for Association pour la Promotion
Industrie Agricole. APRIA administers CDIUPA. Address:
Conseiller d’Entreprises, France: 47, rue Guersant–7015
Paris, France.
902. Shurtleff, William; Aoyagi, Akiko. 1990. Tofu &
soymilk production. 2nd ed. Lafayette, California: Soyfoods
Center. 336 p. Illust. by Akiko Aoyagi Shurtleff. Index. Dec.
11. 28 cm. [223 ref]
• Summary: Contains many new advertisements, plus
changes on the copyright page, on page 14 (Soyfoods
Association in now located at Bar Harbor, Maine), and
rear cover of both paperback and hardcover editions (new
ISBN for each). Address: Soyfoods Center, P.O. Box 234,
Lafayette, California 94549.
903. Product Name: [Danone Sévea {Dairy Yogurt with
Soy Protein} (Pineapple & Grapefruit, Strawberry, Apricot)].
Foreign Name: Danone Sévea (Ananas/Pamplemousse).
Manufacturer’s Name: Danone (BSN).
Manufacturer’s Address: 12 Avenue de Broqueville, 1150
Brussels, Belgium.
Date of Introduction: 1990.
Ingredients: Nonfat/skim milk (lait écrémé), sugar, fruits
(9.2%), vegetable oil (2%, of which 95% is soy oil), soy