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

J. of Commerce and La Salle Street Journal. June 25. p. 14.
“Soy bean–The magic plant. Article XI.” “Battle Creek Food
Factory, Battle Creek, Michigan: Acidophilus, condensed,
sweet.” Photo of commercial soy products in William
Morse’s offi ce. 1936. In a quart bottle with subtitle “A new
and Highly Effi cient Means of Changing the Intestinal
Flora.” Booklet. 1937. Soy Acidophilus Milk. March. 9 p.;
Price List. 1940. 1 pint bottle. 6.25% soy solids.
USDA War Food Administration, Food Distribution
Administration. Grain Products Branch. 1943. Dec.
“Soya products distribution.” p. 5. The company sells Soy
Acidophilus, containing 6¼% soya. Distributed through
health food stores.
Miller. 1943. Said that it was “6.25 soya and distributed
through health food stores.” Soybean Blue Book. 1947. p.
72. “Soy Acidophilus.” Also listed in 1955. Price List. 1955.
Note: This is the second earliest known commercial
soy product made with Lactobacillus acidophilus–which it
features in the product name.
99. Good Health (Battle Creek, Michigan). 1936. Change of
habits necessary in gastric ulcer. 71(3):85-86. March.
• Summary: “Lacto-Dextrin and Soy Acidophilus Milk have
been found wonderfully helpful in the treatment of gastric
ulcer.”
100. Morse, W.J. 1936. Re: Soy acidophilus milk and the
Dionne quintuplets. Letter to Dr. John Harvey Kellogg, The
Miami-Battle Creek, Miami Springs (Miami), Florida, April
4. 1 p. Typed, with signature.
• Summary: “I have your letter of March 30 and was
very much interested in the use of your acidophilous [sic,
acidophilus] milk by the quintuplets. It seems that Dr. Dafoe
certainly should give a good recommendation for your
product.
“About a year ago when you returned from Miami
[Florida] you left at the Union Station about a half gallon of
this acidophilous milk. I liked the product very much and
found no diffi culty at all in keeping it in the ice box. I should
be glad to receive another sample from you.
“I presume that after May 1 you will be at Battle Creek.
It will probably be some time in May before I shall know
just what amount of seed of Bansei I shall have available. I
am planning to send you all that we have left at that time.”
Address: Senior Agronomist, Div. of Forage Crops and
Diseases, Bureau of Plant Industry, USDA, Washington, DC.
101. Kellogg, John Harvey. 1936. Re: Soy acidophilus milk.
Letter to Mr. William J. Morse, Bureau of Plant Industry,
USDA, Washington, DC, April 11. 1 p. Typed, without
signature (carbon copy).
• Summary: “I have your letter of April 4. I have some
friends who are going from here to Washington about May
1st and will have them take along several bottles of soy
HISTORY OF SOY YOGURT & CULTURED SOYMILK 64
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acidophilus milk to hand out to you. It is becoming quite
popular here. We have been using 30 to 40 gallons a day for
several months. It is much more popular with our patrons
than cow’s milk.”
102. Holmes, Marie. 1936. Cooking chat: Parts of motor
car and baby foods made from soy bean. Toronto Daily Star
(Canada). April 16. p. 34.
• Summary: A long article, with recipes, focusing on the rise
of the soy bean in Canada’s public awareness.
“What’s all this talk about soy beans? Why are they
bursting into headlines, causing heated debates in the House
of Commons and revolutionizing the food and industrial
world?
“When a product whose name is foreign to most of us
becomes the subject of much discussion publicly or privately,
we are anxious to know why.”
“A small bean, known for thousands of years by the
Chinese, is about to become the culture plant of the future.
This ancient food with new importance is the soy bean.”
The story of the soy bean is a romantic one, for its origin
dates back thousands of years to Manchuria and Mongolia
[sic], where it is still largely grown today. Henry Ford is
discovering new uses for it in the automobile industry. It
is used [in the form of fermented soymilk] in the scientifi c
formulas fed to the Dionne quintuplets. As many as 595
products are now made from the soy bean. Several of the 500
varieties of soy beans are now grown in Ontario, and are of
high quality.
The soy bean is a rich source of oil, from which many
industrial products have been developed, such as soaps,
paints, varnishes, printers’ ink, linoleum, and artifi cial
leather. This oil is also rich in lecithin, which can be added to
dye baths and to fi nishing solutions for artifi cial silks and for
cotton. Soy bean glue is used to make furniture and plywood
from pine trees.
The soy bean is also an excellent source of food, feed,
and ammunition. “Dr. A.A. Horvath, probably the greatest
chemical authority on the subject of the soy bean says: ‘As
an economical source of valuable and wholesome dietary
elements it probably has no peer.”
Pediatricians have found “soy milk” benefi cial for
feeding infants when mother’s milk is not available. Roasted
soybeans [soynuts] can be used as a peanut substitute. Flour
made from the soy bean can replace part of the wheat fl our in
cakes, puddings, and breads, and because of its high protein
and low starch content, is suited for diabetic and reducing
diets. Soy bean cereals are now on the market.
“The hardy Mongolians, giants of strength and stature,
have, through the ages, been nourished by the soy bean, the
growing of which is the greatest industry of Mongolia [sic,
Manchuria].
The soy bean is widely used in Chinese cookery, in
forms such as the famous soy sauce. And the soy bean is a