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

mailed to all Registered Dietitians across Canada, and it will
soon be available on the Board’s website. Address: OSGMB,
180 Riverview Dr., P.O. Box 1199, Chatham, ON N7M 5L8,
Canada. Phone: 519-352-7730.
1136. Sommer Hansen, Asger. 1997. APV soymilk processes
and applications: Technology update. Aarhus C, Denmark:
APV Soya Sector. 20 p. March. 30 cm.
• Summary: This is a glossy, black-and-white brochure.
Contents: Introduction. The soybean–a few facts. History
of the soybean. History of soymilk. Varieties of soymilk.
Nutritional aspects of soymilk. Basic soymilk production
methods. Soybean trypsin inhibitors. Oligosaccharides.
Soymilk production. Plant capacities. Soymilk applications.
Conclusion. Glossary of soymilk terms.
A blue and white logo on the rear cover states: “A Siebe
Group Company.” Address: APV Soya Sector, Europaplads
2, 8000 Aarhus C, Denmark. Phone: +45 86 12 41 55.
1137. Garcia Uriarte, Alvaro. 1997. Novedosa tecnologia
Cubana para la produccion de leche y pasta de soya: Ficha
promocional [New Cuban technology for the production
of soymilk and soy paste: Promotional brochure]. Havana,
Cuba: IIIA. 10 p. Undated. 28 cm. [Spa]
• Summary: The Cubans are starting to sell the excellent
plants they have developed for making soymilk and soy
paste (for use in sausages). Contents: Objective. Soya is
the protein source of the future. Marketing. Table listing
products (soymilk, soy yogurt, concentrated soymilk, natural
soy paste, modifi ed soy paste, natural powdered soymilk,
modifi ed powdered soymilk, soy cheese), potential clients,
and probable uses. Advantages of our products: Nutritional
quality, availability, economy. Table showing product costs.
Technical description of Cuban soymilk plant. Interest
in negotiations. Address: Ing., Director General, Food
Research Inst. (Instituto de Investigaciones para la Industria
Alimenticia), Carretera Guatao Km 3½, La Lis 19200,
Havana City, Cuba. Phone: 21-6986 or 21-6742.
1138. Nutrition Education Service, Sanitarium Health Food
Company. 1997. Sensational soy cookbook. Sydney, London,
Vancouver, New York: Murdock Books. 64 p. Illust. Index.
20 cm. [32 ref]
• Summary: A saddle-stitched vegetarian cookbook on
glossy paper loaded with color photos and lightweight
text. The author and nutritionist is Cathy McDonald of
Sanitarium. Recipes developed by Wendy van der Veer of
Sanitarium. Contents: The story of soy. The soy family:
Miso, soy beans, soy breads & cereals, soy cheese, soy drink,
soy fl our, soy grits & soy fl akes, soy ‘meats,’ soy pasta,
soy sauce, soy snacks, tempeh, TVP, tofu, tofu desserts (ice
cream and yoghurt). Breakfasts. Soy for health (isofl avones,
menopause, breast cancer, osteoporosis, prostate cancer,
heart disease). Light meals. The secrets of soy. Main meals.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 436
© Copyright Soyinfo Center 2012
Soy in perspective. Desserts. Sensational soy (sample
menus). Snacks. Know your nutrients. Bibliography.
Estimated isofl avones in soy foods (table). Address: 1
Sanitarium Drive, Berkeley Vale, NSW 2261, Australia.
1139. Tuitemwong, P.; Erickson, L.E.; Fung, D.Y.C. 1997.
Development of value-added soybean food products. In:
Napompeth, Banpot, ed. 1997. World Soybean Research
Conference V: Proceedings. Soybean Feeds the World.
Bangkok, Thailand: Kasetsart University Press. xxiv + 581
p. See p. 415-18. Held at Chiang Mai, Thailand, 21-27 Feb.
1994. [10 ref]
• Summary: A cultured soy yogurt and a fl avored frozen soy
yogurt, made using a rapid hydration hydrothermal cooking
(RHHTC) process have been developed in the laboratory.
The frozen soy yogurt received higher taste panel scores than
the soy yogurt from both Asian and American consumers.
Address: 1. King Mongkut’s Inst. of Technology–Thonburi,
Bangkok, Thailand; 2. Dep. of Chemical Engineering; 3.
Dep. of Animal Science & Industry. Last two: Kansas State
Univ., Manhattan, KS 66506.
1140. Behling, Ann. 1998. Tastier soy yogurt coming soon.
Soybean Digest. Jan. p. 52.
• Summary: Barbara Klein, a University of Illinois food
scientist, and her research assistant, Azza Hassanein, have
developed a soymilk yogurt in strawberry, vanilla, and
plain fl avors. This “yogurt doesn’t have the typical beany
fl avor associated with soy products.” Klein expects a
commercialized version to be developed soon.
1141. Dworkin, Norine. 1998. Eat to win: Whether you’re a
champion athlete or a weekend warrior, eating a vegetarian
diet can give you what it takes. Vegetarian Times. Jan. p. 60-
64.
• Summary: This article profi les 3 vegetarian athletes and
the daily diet of each: Dave Scott, Debbie Lawrence (5K
racewalk), Robert Banner (rides a horse in steeplechase)
and Diana McCabe (distance runner). Dave Scott is an
Ironman Triathlon world champion. That means he has
traveled to Kailua-Kona, Hawaii, to compete against 1,500
of the world’s toughest endurance athletes in a 2.4 mile
ocean swim, followed by a 112-mile bike race and a 26.2
mile marathon. This Ironman Triathlon is considered the
ultimate test of athletic endurance. Dave Scott has competed
in the event eight times and won six. He retired after this
last triathlon in Sept. 1997. Scott turned to a vegetarian diet
in college, partly for fi tness reasons and partly for reasons
related to the environment and world hunger. He found
that his body functioned better on a vegetarian diet. While
training, his diet consists of 60% carbohydrates, 20% protein,
and 20% fat. Every week Scott, who is 6 feet tall and weighs
164 lb, would bicycle 340 miles, run 65 miles, and swim
25,000 yards. Plus, he lifted weights and stretched every day.