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

corner of Spain, just north of Portugal, bordering the Atlantic
ocean], did some tests with good results on growing soy as a
forage plant.
“We also have news, though not concrete, of other
successful tests done in the provinces of Madrid and
Toledo.” Address: 1. T.C. Farmaceutico Militar; 2. Ingeniero
Agronomo e Ingeniero Sanitario, Spain.
68. Kellogg, John Harvey. 1932. How to have good health
through biologic living. Battle Creek, Michigan: Modern
Medicine Publishing Co. See p. 88-89, 209-10.
• Summary: For Dr. Kellogg, biologic living includes a
vegetarian diet (which includes dairy products and eggs).
A section titled “The soy bean and the peanut, high quality
proteins” (p. 88-89) states: “The soy bean and the peanut are
notable exceptions to other legumes. Their proteins are of the
same high quality as those of eggs and milk.”
The next section, titled “Proteins of animal origin” (p.
89) starts by noting that animal proteins are “of the complete
or balanced sort.” It concludes: “Lean meat is protein more
or les saturated with blood and with a small admixture of
fat. Such fat may constitute as much as one-half or more
of fat meats. Meat contains uric acid urea, and other waste
products. Newburgh has shown that toxic products constitute
about one-fourth of lean meat solids.”
A section titled “Soy milk” (p. 209-10) notes: “Soy milk
is in some respects superior to cow’s milk and its use in this
country should be encouraged. Three quarts of excellent milk
may be made from a pound of soy beans and the food value
of the residue [okara] will be greater than that of a pound of
beefsteak. A pound of wheat and a pound of soy beans will
supply energy suffi cient for a laboring man, and at a cost of
less then three cents a day. Soy milk protein is of the superior
quality necessary to supplement that of cereals and is of
the basic or alkaline-ash type, and so corrects the acid-ash
effects of cereal proteins.
“Soy milk is of special value in helping to change the
intestinal fl ora. A very superior quality of acidophilus milk
may be prepared from it*.” (Footnote: *”For information,
address Battle Creek Diet Service, Battle Creek, Michigan.”).
“To fu [tofu], a curd prepared from soy milk, in China
and Japan serves as the basis for a great number of meat-like
and most delicious dishes.”
Note 1. This is the earliest document seen (Sept. 2012)
that mentions an “acidophilus milk” made from soy milk
or that discusses Dr. Kellogg’s work with it (one of two
documents).
Note 2. This is the earliest English-language document
seen (June 2002) that uses the term “animal origin” in
connection with vegetarianism. Address: Battle Creek,
Michigan.
69. L’Heureux, L. 1933. Le soja [Soya]. Congo: Revue
Generale de la Colonie Belge 1(2):214-36. Feb.; 1(3):365-
HISTORY OF SOY YOGURT & CULTURED SOYMILK 53
© Copyright Soyinfo Center 2012
83. March. (Bulletin de l’Offi ce Colonial, Bruxelles). [14 ref.
Fre; eng+]
• Summary: This early publication on soyfoods in Africa
describes food uses and methods of preparing soymilk,
in both condensed and powdered forms. Tunisia was a
French protectorate from 1881 to 1956, when it became
independent. France grew soybeans there, apparently at
about the same time it started growing them in Algeria (p.
214).
At the exposition of Nanking in 1910 some 400 varieties
of soybeans were assembled (p. 214).
In 1908 the fi rm of Mitsui was the fi rst to try to
transport, by sea, soybean seeds from Dairen to Liverpool. It
was the beginning of a new industry in England (Liverpool
and Hull), in Germany, Denmark (Copenhagen), and Holland
(Rotterdam & Amsterdam).
A former Belgian missionary in Jehol (West Mongolia),
Father De Preter (Le T.R.P. Fl. De Preter, Supérieur de la
Maison des Pères de Scheut à Yvoir) has corresponded with
the author about soybeans, tofu, and soybean cake in that
city. Soybeans are not cultivated on the best soils, which are
reserved for wheat. One of his colleagues at Jehol, Father
Cyr. De Puydt has worked to improve the soybean crop (p.
219).
Father De Preter has often helped in making tofu
(fromage de soja), using magnesium chloride as a coagulant.
If one uses calcium sulfate, the tofu is softer and the taste
seems better. Father de Puydt has improved the manufacture
of tofu by using magnesium salts (probably Epsom salts) in
place of magnesium chloride. The tofu is eaten after being
boiled in water or fried in fat. It is best when fresh. In winter,
it is allowed to freeze [frozen tofu in northeast China] so
that it can be kept for a long time; it becomes spongelike.
But fresh tofu has a special aftertaste to which the European
palate fi nds it diffi cult to get accustomed. This taste does
not come from the coagulant but from the soybeans. When
one eats more than two pieces of tofu in succession, one
experiences indigestion. It does not produce gas like the
beans. Notes that the factory of the Caséo-Sojaïne near
Paris, of which Mr. Li Yu-ying is the director, makes tofu
and various tofu products. Cooked with eggs, tofu makes
an excellent omelet. Cooked with the juice of meat, it takes
on entirely that fl avor. It can be used to make patés or
smoked. Use fi rm tofu and cook in a mixture of 4:1 water to
soy sauce. Then smoke it like meat. This can, for example,
replace ham or bacon in an omelet. Tofu paté has much the
same consistency and taste as paté de foi gras. Thus, there
are many ways that tofu can replace meat (p. 221-24).
Using caséine or légumine of soymilk, the French
pioneered industrial soy protein isolates in 1911 (see
Beltzer). They were used in various glues, and in coating
paper (p. 224-25).
The margarine industry employs only the fi nest quality
oils. Soy oil was not introduced to margarine manufacture in