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

ingestion of soymilk and better coordinated. Therefore, based
on these observations, von Noorden recommended soymilk
over cow’s milk (p. 380).
Hatmaker made powdered soymilk. A table shows its
composition, as analyzed by a laboratory in Paris (p. 380).
Yu P’i and Yu Ba are the Chinese and Japanese names
of yuba, respectively. Recently a new method for making
yuba has been patented in Japan. It consists in the use of an
electric ventilator placed above the surface of the cooking
pot containing soymilk that is not heated above 90ºC. A table
(based on analyses of the Tokyo Laboratory of Hygiene,
of Embrey, and of Adolph) then gives the nutritional
composition of 5 types of yuba, including Fu Chu (dried
yuba sticks) which (surprisingly) contain 53.68% water.
Note: Maybe this Fu Chu was either fresh or
reconstituted yuba. Address: Directeur du Service Chimique
du Congo Belge.
70. Battle Creek Sanitarium. 1933. Menu. Breakfast,
Tuesday, April 18 1933. Battle Creek, Michigan. 1 p.
• Summary: At the bottom of each typed menu is a space
for the dietitian’s name. “Good morning!” is printed near
the top of the menu, which is in the form of a table with 8
columns. Col. 1 are the menu items divided into main types:
Fruits, cereals, entrees, breads, beverages. Cols. 2-8 give, for
each menu item, the weight, the calories from protein, fat,
and carbohydrates, and the total calories. Cols. 7-8 give the
reaction of the food (acid or basic).
Only vegetarian foods are offered. These include soy
milk, soy acidophilus [cultured soymilk], cereal coffee,
whole wheat toast melba, cooked whole wheat cereal, bran
fl akes cereal.
71. Kellogg, J.H. 1933. The mischievous colon bacillus:
From the editor’s pen. Good Health (Battle Creek, Michigan)
68(4):16. April.
• Summary: “The bacillus coli, or colon bacillus, is always
found in the colon and is frequently found in the upper parts
of the intestinal tract...” “When the diet contains a large
amount of protein, that is, when meat and eggs are eaten
freely, the colon bacilli, along with various other harmful
organisms, increase in numbers and virulence.
“There is but one remedy for this grave condition, that
is, change of the protective fl ora by implanting the protective
germ B. acidophilus which by nature is endowed with the
power to suppress the harmful bacteria which invade the
intestine. This is now easily accomplished by means of the
newly discovered preparation, soy acidophilus milk. This
is a culture of the bacillus acidophilus in soybean milk.
It is found that the acidophilus grows with much greater
vigor in soybean milk than in cow’s milk; consequently
soy acidophilus milk contains the protective germ in much
greater numbers than does ordinary acidophilus milk [made
from cow’s milk]. Not only this, but the individual organisms
HISTORY OF SOY YOGURT & CULTURED SOYMILK 55
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are larger and much more vigorous. Laboratory researches
have shown that soy milk is a better medium for growing the
acidophilus than is cow’s milk. When fi rst placed in cow’s
milk, the B. acidophilus grows very slowly.” But when this
bacillus, “newly isolated from the intestine, is placed in soy
milk, it springs immediately into vigorous growth. The long
series of transfers required when cow’s milk is employed
is not necessary. It has been further observed that when old
and attenuated cow’s milk cultures of the B. acidophilus are
added to soy milk, they are at once revived and rejuvenated.
In other words, the soy milk seems to be a much better
medium for the growth of B. acidophilus than is cow’s milk.”
“Another advantage of soy milk as a medium for
cultivating B. acidophilus is the fact that it is free from the
unwholesome contaminations to which milk is suspiciously
subject, especially the very considerable admixture of
barnyard fi lth which is always found in cow’s milk.”
Note: This is the earliest document seen (Sept. 2012)
which contains the term “soy acidophilus milk.”
72. Kellogg, J.H. 1933. Lime and longevity: From the
editor’s pen. Good Health (Battle Creek, Michigan)
68(6):16-17. June. [1 ref]
• Summary: Dr. H.C. Sherman of Columbia University,
in rat feeding experiments, has shown that the addition of
milk and lime or calcium to their diet increased longevity by
10%. “For those who cannot take cow’s milk, and there are
many such, soybean milk is a very satisfactory substitute. It
is, indeed, more than a substitute, for in some respects it is
superior to cow’s milk.
“Best of all is the soy acidophilus milk, a culture of
the bacillus acidophilus, the protective germ which Nature
plants in the intestine of every young mammal to protect it
against the invasion of harmful bacteria. Unfortunately, many
adults have lost this bodyguard which Mother Nature kindly
provides. In such cases, a new implantation of the protective
fl ora is necessary. This can best be done by the use of the
soy acidophilus milk. One or two pints of this milk, used in
connection with lactose, will quickly change the fl ora even in
cases where the protective organism has wholly disappeared.
The protective fl ora keeps the intestinal tract in an acid state,
the normal condition which encourages the absorption of
lime” [calcium].
73. Belen’kii, D.E.; Popova, N.N. 1933. [Cheese from
soy milk]. Russian Patent 32,907. Oct. 31. (Chem. Abst.
28:3808). [Rus]*
• Summary: Warm soymilk is fermented with milk
streptococci and cheese bacilli habituated to soymilk by
prolonged planting. After fermentation, the product is
allowed to stand at 33ºC and the resulting curd is pressed.
74. Anderson, Hans S. 1933. Anæmia–No longer a death
sentence: A dietitian of long experience tells how the anæmic