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die Zubereitung des Kefi rs und des Kaeses aus der Sojamilch
[On the preparation of kefi r and cheese from soymilk].
Schriften des Zentralen Biochemischen Forschungsinstituts
der Nahrungs- und Genussmittelindustrie (Moscow)
1(5):170-74. [4 ref. Rus; ger]
• Summary: Describes how to prepare kefi r and cheese
from sterilized soybean milk, which is inoculated with “B.
bulgaricus and Torula Kefi r.” After 24 hours at 37ºC the
milk becomes sour and contains a small amount of alcohol.
Its taste, appearance, and smell are reminiscent of Koumiss
[Kumyss], which is quite similar to kefi r, even in its chemical
composition. Upon fi ltering and pressing, the remaining
“casein” produces a cheese (ergiebt einen Kaese), whose
chemical composition is similar to that of cheeses made from
cow’s milk. The kephir after 24 hours, has a density of 1.017,
and contains dry matter 5.58%, sugar 0.17%, fat 1.81%,
acidity (as lactic acid) 0.6%, ethanol 0.2%.
Note: This is the earliest document seen with the word
“kefi r” (referring to soy kefi r) in the title. Address: 1. Prof.,
Dr. USSR.
67. Abadal, D. Jose; Soroa, Jose Maria. 1932. Cultivo y
aplicaciones de la soja [Cultivation and applications of the
soybean]. Madrid: Patronato Central para la Proteccion de
Animales y Plantas. 44 p. Illust. [Spa]
• Summary: Contents: Introduction (preliminary notes). Part
I: Cultivation and applications of soya. Chart of utilization of
the soybean seed. Agronomic notes and details on soybean
cultivation. Part II: Soya as a food. Nutritional value, soya as
a vegetable (green vegetable soybeans; Soja, como verdura),
soy sauce (salsa de soja), soymilk (leche), condensed
soymilk (leche concentrada / condensada), powdered
soymilk (leche en polvo), fermented soymilk (leche
fermentada), soy cheese (queso de soja) [tofu], soy casein
(caseina de soja), soy fl our (harina de soja), soy bread
(pan de soja), Soyolk (soy fl our made by Dr. Berczeller),
whole-grain soy bread (pan integral), soy fl our tablets
(comprimidos), pastries, biscuits, puddings, etc. (pasteles,
bizcichos, puddings), soy oil (aceite de soja), fermented
soy products (productos de la soja fermentada: natto, miso,
shoyu), confectionery products (productos de confi teria),
chocolate (chocolate), coffee (café), soy ferments/enzymes
(fermentos de soja), products made by Caséo-Sojaïne
(Caseo-Sojaina de Paris). Soy as a livestock food. Appendix.
“As early as 1918 a Spanish public offi cial, Don Julio
de Palencia, the Spanish Consul in Shanghai, sent the State
Department (Ministeria de Estado) a magnifi cent report
specifying the great attention that representatives of the
principal countries of the world were giving to this crop
[the soya bean], and the relevance that it would have in the
agricultural economy of the future. What a pity that Spain
has been the only civilized country to ignore the study of the
soya bean and its exploitation on a large scale” [p. 5].
“Finally we must make public our thanks to the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 52
© Copyright Soyinfo Center 2012
spokesmen of this foundation/board (Patronato) for the
special work they have done in writing this booklet: Don
José Maria de Soroa, secretary of the Special School for
Agricultural Engineers (Escuela Especial de Ingenieros
Agrónomos), and Dr. Don José Abadal, chief of the Bureau
for the Inspection of Pharmaceutical Services of the
Ministry of War (Negociado de la Inspección de Servicios
Farmaceuticos del Ministerio de la Guerra)” [p. 6].
“In 1917 the Spanish Consul in Shanghai, Don Julio
Palencia, sent to the State Department a study on cultivation
of soya, proposing that tests be done to acclimatize this
valuable crop to our country.
“In Motril and later at the southern agricultural station
of Malaga, the agricultural engineer D. Arsenio Rueda has
been cultivating soya for the past 10 years [i.e. since 1923]
in plots of 5 ares [1 are = 100 square meters], obtaining 60
liters (each liter weighing 780 gm) in each one.
“The white as well as the black varieties give good
results, though the white ones do best. The seeds have been
distributed to farmers who have noticed that, even though at
fi rst the goats that were given them as food rejected them,
after a few days of getting used to this grain preferred them
to such an extent that one must avoid growing this plant near
the herd’s path lest the herd be attracted and devour it all.
“Although soya is a legume which draws many nutrients
out of the soil (esquilmante), it has according to Mr. Rueda,
suffi cient interest since it allows usage of terrains where fi eld
beans cannot be used due to the invasion of the pest called
Orobanche speciosa, commonly called ‘Jopo.’ This parasite
does not attack soya...
“Besides the quoted trials, it has been more than 25
years since soy has been grown in Spain with success due
to the interest and zeal that in their patriotic work, the
agricultural engineer Mr. Eduardo Noriega undertook with
his partner, Mr. Ortiz, on the farm of ‘Jerez.’
“He was successful during many years using the yellow
and black varieties, later on also cultivating it in the Spanish
central region.
“We think it useful also to state in writing the following
data about soy grown by Dr. D. Jose Abadal in Lerida during
the years of 1925-1926.
“The experiment was done only out of curiosity, with
the intention of seeing if it could be grown in said province.
Japanese seeds of the hirsute soy variety, yellow seed, used
as food for diabetes, were used. The planting was done in a
garden with seeds that had been soaked for ten hours, with
no more care or fertilizers than those used for all the existing
plants of that garden. The terrain of course was one of easy
irrigation and located in Lerida where it is very hot all during
the summer.
“This brief essay demonstrates that soy can be grown in
irrigated terrain in very hot places and with little care.
“Fifteen years ago, the agricultural Engineer D. Jesus
Andreu, in the province of Pontevedra [in the northwest