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

61. Horvath, A.A. 1927. The soybean as human food.
Peking and Shanghai, China: Chinese Government Bureau
of Economic Information. Booklet Series No. 3. 86 p. May.
Reprinted from Chinese Economic Journal, Sept. and Nov.
1926, and Jan. to April 1927. No index. 21 cm. [38 ref]
• Summary: A very original and important book. Contents:
Preface by Macey F. Deming, Tappan New York, from an
address at a meeting of the National Soybean Growers’, held
at Washington, DC, Sept. 1925. Introduction. 1. General
ingredients of the various Manchurian beans. 2. Composition
of some Japanese soybeans and of the common American
varieties. 3. Value of the soybean as food. 4. Soybean oil for
food. 5. Refi ned soybean oil: As substitute for salad or frying
oil, as substitute for hardened oil and lard (hydrogenation),
in oleomargarine and vegetable butters. 6. Whole soybean as
food: Immature or green soybeans, mature or dry soybeans,
the digestibility of the boiled soybean seeds, boiled soybeans
as a food of predominant importance in China, soybean
coffee, soybean chocolate, soybean sprouts.
7. Soybean cake, soybean meal and soybean fl our for
food: Soybean press cake, soybean extraction meal, soybean
fl our (Berczeller, Soyama, Aguma, lecithin, Ehrhorn),
Sojawurze (Suppenwurze, Maggi cubes), digestibility
of soybean fl our, value for infants (p. 53, based on the
research of Dr. Ruhrah in the USA), some medical aspects
of the use of soybean fl our, soybean fl our in diabetes.
8. Soybean milk for food: Introduction, preparation of
soybean milk, properties (incl. inoculation with a culture
of yoghurt [yogurt] bacteria to give a curd-like acid mass),
market prices, composition, nutritive value, new methods
in the manufacture of soybean milk (Prof. Laxa in Prague
[Czechoslovakia], Li Yu-ying, Soyama), some dietetical
advantages and applications of the soybean milk, condensed
soybean milk and milk powder (Soy Lac soybean milk
powder made in America by Chard), soybean cake, soybean
meal and soybean fl our as material for soybean milk, yu p’i
and yu ba (yuba; also fu chu).
9. Soybean curd (tofu) for food: Preparation and types
(classical name is li chi), historical, present state (of tofu in
China), chemical composition, digestibility, utilization. 10.
Fermented soybean products for food. Soy sauce: Kibiki
and sobiki tamari, composition of various soy sauces. Natto.
Miso. Conclusion. Bibliography.
On page 9 we read: “An industry which promises to
be of importance in a further utilization of the soy bean is
the manufacture of ‘vegetable milk.’ At the present time
a factory in New York State is being equipped for this
purpose.” Address: Peking Union Medical College, China.
62. Colombo Yogurt, the fi rst U.S. yogurt brand, is
introduced in Andover, Massachusetts (Early event). 1929.
• Summary: Colombo Yogurt originated from a family
business run by Rose and Sarkis Colombosian, Armenian
HISTORY OF SOY YOGURT & CULTURED SOYMILK 51
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immigrants who lived in Andover, Massachusetts. In 1929
yogurt was fi rst commercially made and sold in the United
States by the Colombosians, whose family business later
became Colombo & Sons Creamery and then Colombo
Yogurt. The yogurt produced by the Columbosians was
based on traditional Armenian cooking methods. The
Colombosians along with sons Bob and John hand-fi lled
Rose’s Armenian family recipe into 8-ounce glass jars and
distributing their product to neighbors and friends.
In 1939 fi re damaged the Colombosian’s farm, and
they built a new house with larger production facilities on
Argilla Road in Andover. By 1940, word had spread and the
Colombosians began distributing their yogurt throughout
New England. The U.S. yogurt industry remained small
until the 1950s and 1960s when the health benefi ts of yogurt
gained it a wider following. In 1993, Colombo Yogurt was
purchased by General Mills. In 2003 about 72% of U.S.
households purchased yogurt.
Sources: (1) Wikipedia at Colombo Yogurt. (2)
Wikipedia at Yogurt, History. (3) Businesswire. 2004.
“Colombo Yogurt–fi rst U.S. yogurt brand–celebrates 75
years...” May 13. (4) Lowell Sun (Massachusetts). June 29,
1950 (p. 48). Mentions Sarkis Colombosian, an Armenian,
from Andover.
63. Nouelle, Georges. 1930. Les emplois du soja [Uses of
soybeans]. Revue Agricole (Guadeloupe) 3(4):118-20. April.
Reprinted from Les Annales Coloniales, No. 137, Sept. 1929.
[Fre]
• Summary: Describes the various food uses of the
soybean, including soymilk, concentrated, powdered, or
fermented soymilk, soy fl our, soy oil, soybeans consumed
as a vegetable (fresh soybeans are prepared like peas), soy
sprouts, soy sauces, soy confections, soy chocolate, and soy
coffee.
The soybeans also has uses other than for food, in
making candles, colors, and in the form of Sojalithe as an
electrical insulator.
64. Ziegelmayer, Wilhelm. 1931. Ueber die Wirkung von
Pfl anzenmilch (Sojamilch) auf die Gerinnung frischer
Kuhmilch [On the effect of plant milk (soymilk) on the
curding of fresh cow’s milk]. Zeitschrift fuer Fleisch- und
Milchhygiene 41(1):212-17. Feb. 15. [12 ref. Ger]*
• Summary: Soymilk inhibits the ability of rennet to produce
curds in cow’s milk. Address: Potsdam, Germany (now in E.
Germany).
65. Kuschnarjew, M.A. 1931. Zur Mikrobiologie der
Soja [On the microbiology of soya]. Zentralblatt fuer
Bakteriologie. Series 2. 83(8/14):165-68. March 16. [Ger]
Address: Akademie der Wissenschaften, Odessa, Ukraine.
66. Horowitz-Wlassowa, L.M.; Livschitz, M.I. 1931. Ueber