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

of all soy yogurts sold in the UK, a market worth about $3
million a year.
As of 1994 soy yogurt is probably the fastest growing
soyfoods category in both the United States and Europe. In
America the leading products are the “Dairyless” line of soy
yogurts (introduced May 1991 by White Wave of Boulder,
Colorado), and Stir Fruity (introduced March 1987 in many
fl avors by Azumaya, Inc. of South San Francisco). Address:
Soyfoods Center, P.O. Box 234, Lafayette, California 94549.
Phone: 510-283-2991.
1011. SoyaCow Newsletter (Ottawa, Canada). 1994. Top
Russian government kitchens make soyfoods. 3(1):1. Jan/
March.
• Summary: “In March, six SoyaCows were delivered to
Moscow, where most were promptly installed in the kitchens
of key government buildings. The sites included: The
Russian Council of Ministers (White House), Ministry of
Finance, Ministry of Economics, Ministry of Agriculture,
and the State Bank.
“At the initiative of Alexander Podobedov, director
of the Russian Soybean Association, ‘ASSOY,’ these pilot
operations are building a broad political awareness and
will launch the fi rst soyfoods program throughout Russia.
In addition to fl avoured beverages, the SC-20 systems are
providing for soy yogurt, tofu, and baked goods using the
‘okara’ fi bre. Hundreds of top government people have
sampled the various products, made with homegrown
soybeans, with generally positive results.”
1012. Shurtleff, William; Aoyagi, Akiko. comps. 1994.
Cheese and cream cheese alternatives (with or without
soy)–Bibliography and sourcebook, 1896 to 1994: Detailed
information on 334 published documents (extensively
annotated bibliography), 159 cheese alternative products,
119 original interviews (many full text) and overviews,
44 unpublished archival documents. Lafayette, California:
Soyfoods Center. 225 p. Subject/geographical index. Author/
company index. Printed April 28. 28 cm. [570 ref]
• Summary: This is the most comprehensive book ever
published about soy cheese, soy cream cheese, and other
cheese alternatives. It has been compiled, one record at a
time, over a period of 19 years, in an attempt to document
the history of this subject. Its scope includes all known
information about cheese and cream cheese alternatives,
worldwide, from 1910 to the present.
This book is also the single most current and useful
source of information on soy cheese, since 97% of all records
contain a summary/abstract averaging 190 words in length.
This is one of more than 45 books on soybeans and
soyfoods being compiled by William Shurtleff and Akiko
Aoyagi, and published by the Soyfoods Center. It is based
on historical principles, listing all known documents and
commercial products in chronological order. It features: 34
HISTORY OF SOY YOGURT & CULTURED SOYMILK 380
© Copyright Soyinfo Center 2012
different document types, both published and unpublished;
every known publication on the subject in every language–
including 528 in English, 11 in French, 11 in Japanese, 10
in German, etc.; 47 original Soyfoods Center interviews and
overviews never before published. Thus, it is a powerful tool
for understanding the development of soy cheese from its
earliest beginnings to the present.
The bibliographic records in this book include
334 published documents and 44 unpublished archival
documents. Each contains (in addition to the typical author,
date, title, volume and pages information) the author’s
address, number of references cited, original title of all non-
English publications together with an English translation of
the title, month and issue of publication, and the fi rst author’s
fi rst name (if given).
The book also includes details on 159 commercial
cheese and cream cheese alternatives products, including the
product name, date of introduction, manufacturer’s name,
address and phone number, and (in many cases) ingredients,
weight, packaging and price, storage requirements,
nutritional composition, and a description of the label.
Sources of additional information on each product (such
as references to and summaries of advertisements, articles,
patents, etc.) are also given.
Details on how to make best use of this book, a
complete subject and geographical index, an author/company
index, a language index, and a bibliometric analysis of
the composition of the book (by decade, document type,
language, leading periodicals or patents, leading countries,
states, and related subjects, plus a histogram by year) are also
included.
A brief history of cheese alternatives (p. 7-8): Cheese
alternatives are Western-style cheeselike products that
contain a signifi cant amount of non-dairy protein, typically
from soybeans, nuts, or seeds. They may or may not contain
casein or caseinates (the main protein found in milk). The
hard cheeses that contain casein typically melt, stretch, and
shred in much the same way as dairy cheeses. We distinguish
cheese alternatives from imitation cheeses and cheese
substitutes in which the butterfat is typically removed and
replaced by vegetable oil or by no fat at all.
The world’s fi rst non-dairy cheeselike products were
the various types of fermented tofu made in China (where
they are called doufu-ru, fuyu, or sufu). Said to have
been developed 1,400 to 1,500 years ago, they were fi rst
mentioned in documents during the Ming dynasty in China in
the 1500s (Chin Kan. 1534. Messenger to Ryukyu; Li Shihchen.
1578-1597. Pen-ts’ao kang-mu). Since we consider
fermented tofu (sometimes called “soy cheese”) to belong to
a different category of foods from cheese alternatives (in part
since the former do not melt), we discuss them in a separate
book.
The fi rst commercial cheese alternative in the Western
world was invented and made by Dr. John Harvey Kellogg,