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1100. Pongsawatmanit, R.; Suklampoo, L. 1996. Soy yoghurt quality from various preparation processes. In: Alex Buchanan, ed. 1996. Proceedings of the Second International Soybean Processing and Utilization Conference: 8-13 January 1996, Bangkok, Thailand. Bangkok, Thailand: Printed by Funny Publishing Limited Partnership. Distributed by The Institute of Food Research and Product Development, Kasetsart University. xviii + 556 p. See p. 225-30. [9 ref] • Summary: Soymilk was prepared from whole soybeans, then 10% skim milk, 5% sucrose, and 1% gelatine were added. It was then fermented by Lactobacillus bulgaricus and Streptococcus thermophilus at 42ºC for 7 hours. After fermentation, the total solids, total soluble solids, and pH decreased, and the titratable acidity increased. “Soy yoghurt prepared by the hot grind method had less beany fl avor and when combined with sodium bicarbonate treatment gave the highest acceptability with the lowest penetration force.” Address: Dep. of Agro-Industry, King Mongkut’s Inst. of Technology Ladkrabang, Bangkok 10520, Thailand. 1101. Sherkat, F.; Huang, Willy. 1996. Biosoghurt, a quality product from local ingredients. In: Alex Buchanan, ed. 1996. Proceedings of the Second International Soybean Processing and Utilization Conference: 8-13 January 1996, Bangkok, Thailand. Bangkok, Thailand: Printed by Funny Publishing Limited Partnership. Distributed by The Institute of Food Research and Product Development, Kasetsart University. xviii + 556 p. See p. 200-05. [9 ref] • Summary: The goal of this project was to develop a yoghurt-like product from a mixture of soymilk and cow’s milk inoculated with lactic and probiotic bacteria. The oligosaccharides in the soymilk (raffi nose and stachyose, which cause fl atulence) “will be used by the probiotic bacteria as bifi dogenic factors. So the product will have the added advantage of low-lactose, low-oligosaccharide levels and high numbers of lactic and probiotic cultures.” Address: Dep. of Food Science, RMIT Univ., Melbourne, Australia. 1102. Tuitemwong, P.; Ronpirin, C.; Tuitemwong, K.; Tanasupawat, S.; Insorn, S. 1996. A novel frozen soy yogurt with bifi dus. In: Alex Buchanan, ed. 1996. Proceedings of the Second International Soybean Processing and Utilization Conference: 8-13 January 1996, Bangkok, Thailand. Bangkok, Thailand: Printed by Funny Publishing Limited Partnership. Distributed by The Institute of Food Research and Product Development, Kasetsart University. xviii + 556 p. See p. 214-19. [4 ref] • Summary: The main goal of this research was to develop a new frozen soy yogurt product from soy milk by incorporating Bifi dobacterium species into the fermentation. Also to investigate the possibility of using fl atulence-causing “oligosaccharides such as raffi nose and stachyose as carbon HISTORY OF SOY YOGURT & CULTURED SOYMILK 420 © Copyright Soyinfo Center 2012 sources for bifi dobacteria, and to determine the optimum conditions for the production of high quality frozen soy milk. Unique strains of lactic acid bacteria were isolated locally from fermented meat and vegetables. The addition of lactose (non fat dry milk) enhanced the fermentation and the overall quality. The goal was achieved; a high-quality, very acceptable frozen soy yogurt was developed with the heal benefi ts of B. bifi dus. Address: 1-2. Dep. of Microbiology, KMIT Thonburi; 3. Dep. of Microbiology, Kasetsart Univ., Thailand; 4. Dep. of Microbiology, Faculty of Pharmacy, Chulalongkorn, Univ., Thailand; 5. Dutch Mill Dairy Co. 1103. Messina, Mark; Messina, Virginia. 1996. The dietitian’s guide to vegetarian diets: Issues and applications. Gaithersberg, Maryland: Aspen Publishers, Inc. xi + 511 p. Index. 24 cm. [1939 ref] • Summary: Contents: Preface. Acknowledgments. Part I: An overview of vegetarian diet. 1. Demographics and defi nitions: History of vegetarianism, profi le of vegetarians, types of vegetarian diets. 2. Health consequences of vegetarian diets: Differences in dietary components of vegetarian and nonvegetarian diets, cardiovascular disease, hypertension, cancer, diabetes, obesity, kidney disease, renal stones, gallstones, diverticular disease, other conditions, the dairy connection, phytochemicals, conclusion. Part II: Vegetarian nutrition. 3. Protein: A historical perspective on protein, protein requirements, vegetarian diets and protein digestibility, assessing protein quality, plant proteins and nitrogen balance, protein complementarity, conclusion. 4. Calcium: Osteoporosis, calcium and osteoporosis, calcium absorption and the RDA, calcium excretion, bone health of vegetarians, meeting the calcium RDA on plant-based diets, plant sources of calcium, other factors that affect bone health/fracture rate, conclusion. 5. Minerals: Iron, zinc, selenium, copper, magnesium, phosphorus, manganese, iodine, sodium, chloride, potassium, fl uoride, chromium, molybdenum. 6. Vitamins: Vitamin B 12 (cobalamin), ribofl avin, vitamin D, vitamin B 6 , vitamin B 1 (thiamin), niacin, folate, biotin, pantothenic acid, vitamin C (ascorbic acid), vitamin A, vitamin E, vitamin K. 7. Food guides for vegetarians: A history of food guides, developing food guides for vegetarians, vegetarian food guides, appendix 7-A–food guides for vegetarians (food guide for lacto-ovo vegetarians and vegans, the 1-2-3-4-5 vegetarian food guide, American Dietetic Association’s vegetarian food guide, the vegetarian food pyramid, the vegetarian food pyramid, macrobiotic food guide). Part III: Vegetarian diets throughout the life cycle. 8. Pregnancy and lactation: Weight gain and calorie needs in pregnancy, weight gain in pregnant vegetarians, meeting nutrient needs of pregnancy on a vegetarian diet, mealplanning guidelines, adolescent pregnancy, potential complications of pregnancy, common conditions of pregnancy, vegetarians and lactation, appendix 8-A–food
guides for pregnant and breast feeding vegetarians (food guide I, food guide II). 9. Vegetarian diets in infancy: Growth in vegetarian infants, vegetarian diets during the fi rst six months of infancy, solid foods for vegetarian infants, comparison of sample menu plans for 9-month old vegan and omnivore infants, potential concerns in infant feeding, macrobiotic diets in infancy, fatty acids in the diet of vegetarian infants, conclusion. 10. Preschool and school-age children: Growth of vegetarian children, diets of vegetarian children, protein, fat, calcium, vitamin D, vitamin B 12 , iron, zinc, guidelines for meal planning for vegetarian children, milk in the diets of vegetarian children, counseling parents of vegetarian children, vegetarian diets for school-age children, school lunch, bag lunch, appendix 10-A–meal-planning guidelines for children (other food guides). 11. Vegetarian diets for adolescents: Growth of vegetarian adolescents, nutrient needs of vegetarian adolescents, meal-planning guidelines for vegetarian adolescents, eating disorders. 12. Vegetarian diets for older people: Dietary status of older vegetarians, nutrient needs of older vegetarians, meal planning for older people. Part IV: Practical applications for counseling vegetarians. 13. Counseling vegetarian clients: Dietary assessment, counseling clients to plan menus based on vegetarian food guides, vegetarian diets as dietary therapy, reducing fat in vegetarian diets, reducing food costs on vegetarian diets. 14. Diabetes: Diet therapy for diabetes, vegetarians and diabetes, the diabetic exchange lists, appendix 14-A–exchange lists for meal planning. 15. Vegetarian diets for athletes: Vegetarian diets and athletic performance, nutrition needs of athletes, risks of amenorrhea in female vegetarians and female vegetarian athletes. 16. Vegetarian food preparation: Preparing grains, preparing beans, using tofu, using textured vegetable protein, using egg substitutes, cooking with sweeteners. Glossary of vegetarian foods. Resources on vegetarian diet: Vegetarian resources for dietitians, resources for vegetarian clients, on-line services, mail-order vegetarian foods. Appendixes. A. Fiber, cholesterol, and macronutrient intakes of adult vegetarians and nonvegetarians. B. Lipid levels in adult vegetarians and nonvegetarians. C. Blood pressure of adult vegetarians and nonvegetarians. D. Anthropometric data of female adult vegetarians and nonvegetarians. E. Anthropometric data of male adult vegetarians and nonvegetarians. F. Intake ratios of N-6 to N-3 fatty acids on vegetarian and non-vegetarian diets. G. Protein, calcium, phosphorus, sodium and potassium intakes of adult vegetarians and nonvegetarians. H. Iron intake and status of vegetarians and nonvegetarians. I. Mineral intake of adult vegetarians and nonvegetarians. J. Water soluble vitamin intake of adult vegetarians and nonvegetarians. K. Fat soluble vitamin intake of adult vegetarians and nonvegetarians. L. Fiber, cholesterol, and HISTORY OF SOY YOGURT & CULTURED SOYMILK 421 © Copyright Soyinfo Center 2012 macronutrient intakes of vegetarian and nonvegetarian school-age children and teenagers. M. Water soluble vitamin intakes of vegetarian and nonvegetarian schoolaged children and teenagers. N. Fat soluble vitamin intake of vegetarian and nonvegetarian school-aged children and teenagers. O. Mineral intake of vegetarian and nonvegetarian school-aged children and teenagers. P. Fiber, cholesterol, and macronutrient intakes of elderly vegetarians and nonvegetarians. Q. Water soluble vitamin intake of elderly vegetarians and nonvegetarians. R. Mineral intake of elderly vegetarians and nonvegetarians. The information on vitamin K is excellent and extensive (despite one small error): Table 6-12 (p. 197) gives the vitamin K content of selected foods. The content of soybean oil is 77 micrograms per tablespoon (not milligrams as stated). Other rich sources are (per ½ cup cooked): Lentils (261 mcg), kale (179 mcg), spinach (141), broccoli (119). The source of these statistics is: USDA Provisional table on vitamin K content of foods. 1994. Hyattsville, Maryland: USDA. Index listings for individual soyfoods: Tofu: p. 38-82, 392. Tempeh: p. 391. Soymilk: p. 214-15, 284-85, 391. Miso: p. 389. Soy cheese, soy fl our, soy yogurt, soybeans, soynuts, Take Care (fortifi ed soy protein beverage sold in powdered form), tamari: p. 391 (Glossary of vegetarian foods). Address: 1. PhD; 2. MPH, RD. Both: Nutrition Matters, Inc., 1543 Lincoln St., Port Townsend, Washington 98368. Phone: 360-379-9544. 1104. Demos, Steve. 1996. Recent trip to Europe. What is vegetarianism? Cause marketing (Interview). SoyaScan Notes. June 5. Conducted by William Shurtleff of Soyfoods Center. • Summary: Steve greatly enjoyed meeting Bernard Storup of Nutrition et Soja in France, and discussing soyfoods. Steve was especially impressed with his soymilk production and packaging line. Bernard is making some interesting soy/ dairy blends. Bernard’s long term plan is not to stay with Sandoz. Now Bernard gets a bonus of $100,000 a year in addition to his salary just to stay with Sandoz. In the UK, Steve met with Graham Keene, head of marketing and sales for the Haldane Group. Haldane makes yogurt under 3 brands, and one of them was the best soy yogurt Steve has ever tasted anywhere. Their yogurt has a pH of 3.8 to 4.0 which gives it a shelf life of 3-4 weeks; there appeared to be no special tricks involved. Steve would soon like to travel to East Asia to take a closer look at Okinawan fermented tofu (Tofuyo). Steve spent $100,000 to fi nd out what people mean when they say “I am a vegetarian.” They mean: “I avoid red meat.” Cause marketing is where a company puts its advertising dollars into a cause, such as saving the rain forests or promoting vegetarianism. The largest investor in White Wave has the surname
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
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prepared with fi sh bladders or min
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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fermented milk products. Address: P
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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and life.” Note: This is the seco
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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April. “Climbing Curd,” an arti
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fermenti solely for this purpose wo
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Address: Yamanashi Prefectural Agri
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alternative to dairy milk. In the s
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Partially because of the mushroomin
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had originated; the key to it had b
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Miller started his soymilk research
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humans and most mammals. The jejunu
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Bragg, CA 95437. Phone: 707-964-292
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esearcher, Jackson L. Cartter, who
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every time you prepare it.” Addre
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named The Home Sanitarium... Their
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The book is interspersed with nice
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Soyfoods Industry and Market. p. 7.
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2. Soyfoods industry directory: Nam
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in Okayama, and when it is done the
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Kibun in Japan, is going to make 12
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“Soyfoods-Aliments à base de soj
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slide show with 60 color slides. Th
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Commercial soymilk kefi r, named So
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product. Address: Sweden. 515. Prod
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Dep. of Human Ecology, Univ. of Mar
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and was eventually appointed direct
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his laboratory pouring ingredients
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• Summary: In an attempt to impro
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state of the art technology from th
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natural food stores. The starter wa
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arranging for two Japanese scientis
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stores in France. The price is very
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579. Kates, Joanne. 1985. Tofu for
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Community members started the fi rs
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Canada and Plenty USA sent Farm Soy
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in California under the management
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launched by Eastern Food products o
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April 26. Add Society for Acclimati
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599. Magdoub, M.N.I.; Shehata, A.E.
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lactone (GDL) is added. Coagulation
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India... Technology that makes soya
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fi les... A tofu TV dinner is in th
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up with fi ve exciting new products
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Japanese Patent 84-239,688 (FSTA 84
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soymilk users by offering a more ec
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elaborate ones last. A nutritional
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671. Murata, K.; Kusakabe, I.; Koba
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foods, containing either 50% by wei
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true, the company hopes to spoon up
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previous soy yogurts in the UK had
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soy ice cream, and other dairy anal
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of Lactobacillus casei and L. acido
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Amaranth and Sea Veggie (both 3/87)
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of Diet Coke, special labeling and
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and fi xed. The product now is back
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1989. Feb. 22. The product, launche
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of Soyfoods Center. • Summary: On
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met Robert, a macro, who introduced
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• Summary: Introduced in 1985, To
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The company expanded too fast repor
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Nutrition: Per 100 gm.: Energy 73 K
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
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dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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In the fi rst 4-year phase of the S
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
Page 369 and 370: available in raspberry, strawberry,
Page 371 and 372: soymilk, and soy-based calf milk re
Page 373 and 374: entering markets where Cole’s pro
Page 375 and 376: was launched in Italy, in English w
Page 377 and 378: is defi nitely as good as the Germa
Page 379 and 380: introduction, manufacturer’s name
Page 381 and 382: the famous Seventh-day Adventist ph
Page 383 and 384: made by Madison. His contacts with
Page 385 and 386: • Summary: This article, in a sec
Page 387 and 388: more attention to yield and functio
Page 389 and 390: product without isolates and PLL wa
Page 391 and 392: Creating amazing dairy-free cheese
Page 393 and 394: yogurt drink is produced only for d
Page 395 and 396: Azuma Natto Foods Co. Ltd.: This na
Page 397 and 398: marijuana; they are different plant
Page 399 and 400: other women, all dressed in traditi
Page 401 and 402: HISTORY OF SOY YOGURT & CULTURED SO
Page 403 and 404: (e.g. R.J. Reynolds). Vendor/child
Page 405 and 406: product would be carried in the ref
Page 407 and 408: akara, kuni, fufu, eba, etc. Soy mi
Page 409 and 410: healthy vegetarian diet. Summertown
Page 411 and 412: 1080. Garcia Uriarte, Alvaro; Orteg
Page 413 and 414: The development of new soyfoods pro
Page 415 and 416: Soybeans, soyfoods, and vegetariani
Page 417 and 418: Manufacturer’s Address: Granovita
Page 419: married to Raul Castro (Fidel’s b
Page 423 and 424: how to buy. Recipes include: Soymil
Page 425 and 426: juice manufacturer Edgar Welch, aut
Page 427 and 428: a colon healthy. Includes a cookboo
Page 429 and 430: information resources. Soy cookbook
Page 431 and 432: Color photos show: (1) Vertical pla
Page 433 and 434: out of debt, realizing that being l
Page 435 and 436: HISTORY OF SOY YOGURT & CULTURED SO
Page 437 and 438: “But even now, with his careers a
Page 439 and 440: Oriental soybean foods (tofu, tempe
Page 441 and 442: children could not see the gaping p
Page 443 and 444: sure that Trader Joe sold the produ
Page 445 and 446: 12,000 quarts of a perishable soymi
Page 447 and 448: cappuccino fl avors. Some are in re
Page 449 and 450: ook tells the story of that experim
Page 451 and 452: have a reasonable amount of time to
Page 453 and 454: Percent daily values are based on a
Page 455 and 456: of Soyfoods Center. • Summary: Ge
Page 457 and 458: of soymilk equipment sale. It was n
Page 459 and 460: 15 new products. These include: Veg
Page 461 and 462: Ted learned a lesson when he was ma
Page 463 and 464: (soy beverages), soybean oil, soynu
Page 465 and 466: (Overview). Compiled by William Shu
Page 467 and 468: and Morningstar fi rst began to wor
Page 469 and 470: Other products include soy-based yo
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Eating disorders. 15. Underweight.
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(fi ltered water, whole organic soy
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sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
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people speaking many different lang
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Richmond, spokesperson for Silk. 20
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162. [39 ref] • Summary: Contents
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found himself short of cash and in
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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Ted was going into new packaging an
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Botany (the little green thing atop
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the company; Paul sold the company
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1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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