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

ich source of high quality, low cost protein (and minerals)–
rivaling that in milk, meat, fi sh and eggs.
Recipes: Vegetable casserole (with “1 cup soy bean
cereal”). Raisin soy muffi ns (with “1 cup soy bean cereal”).
Chocolate soy cake (with “½ cup soy fl our”). Health pudding
(with “2 tablespoons soy bean cereal”). Soy bean cookies
(with “2 cup soy bean cereal”).
A large photo, titled “Manufacture of new foods,” shows
a man (wearing a white lab coat) pouring a ladle of soy beans
into the hopper of a mechanical mill.
A small portrait photo shows Marie Holmes.
103. Miller, Harry W.; Wen, C. Jean. 1936. Experimental
nutrition studies of soymilk in human nutrition. Chinese
Medical Journal 50(4):450-59. April. [15 ref]
• Summary: “Because of their small carbohydrate content
soybean products have long been used as a diabetic food.
Also hundreds of years ago, it was used in the form
of soymilk, cheese, curd, various soy sauces, ferment
products, bean sprouts, as salted roasted beans and as a
coffee substitute. More recently it is used in ice-cream, icecream
cones, in candies and confectionery, puddings, salad
dressings, food drinks, breakfast-foods, etc., besides in the
industries in making paints, linoleums, automobile parts,
lacquers, celluloid substitute, glue, and vegetable casein. It is
a valuable stock food, and in the human dietary the various
soybean products not only give fl avor and relish, but also
supply a most valuable type of protein.”
“The people in China use practically no dairy products
and comparatively little meat, and yet have a well-balanced
diet, which is obtained through the protective foods supplied
them through the soybean. We have in China the common
saying, ‘Do-giang [pinyin doujiang = soy milk] is the poor
man’s milk, do-fuh [doufu = tofu] is the poor man’s meat.’”
“We have never observed soybean protein possessing
an allergy in any single case. Recently a patient admitted to
the sanitarium informed us that he could use neither wheat,
eggs, nor milk. We placed him, therefore, on soybean protein
as found in Vetose milk and soydophilus milk, and he got
along remarkably well. We have never noted an instance
where soybean has set up any reaction in the nature of skin
eruptions, stomach or intestinal upsets” (p. 451-52).
“Much experimentation has been carried forward
along the line of making palatable food products out of the
soybean, of getting rid of the raw, beany, rather bitterish
fl avor in the uncooked or partially cooked bean. This
objectionable beany taste has been shown by Schmalfuss and
Treu [1927] to be a methyl-n-nonyl-ketone, which seems to
be located in the outer layer of cotyledons.
“Since a process is now available for the removal of
these ketone bodies immediately the possibilities loom
before us of the use of soybean as an important element in
the human dietary... we may have a true milk substitute.
“We have approached the formulae of cow’s milk by the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 65
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addition of a suffi cient amount of carbohydrate in the form of
a malt sugar and a little additional oil, together with vitamin
C in the form of tomato juice, and by exposing this liquid to
irradiation with ultra violet light to add vitamin D. Such milk
can be and is being manufactured as a dried milk powder
under the name of Vetose Soya Milk Powder with claims of
nutritive value the equivalent of other prepared powdered
milk food for infants.”
“Our experimental work on infant feeding has been
carried on over a period of more than two years, mostly in
the Shanghai Sanitarium Clinic” (p. 454).
“In the Shanghai Sanitarium and Clinic, aside from the
use of modifi ed soya milk in the pediatrics department, the
nurses and the helps have taken regularly the soya milk,
with most satisfactory results. Our observations over this
period of time lead us to believe that modifi ed soya milk
has every advantage over cow’s milk; it is palatable and a
liking for it is readily acquired. It is a complete food of very
high nutritive value; it is readily digested, and free from all
poisonous and deleterious substances. The standard formula
used was protein 3.5%, fat 5%, carbohydrate 5.64%. The
caloric value is a little higher than that of cow’s milk, and
will run 170 calories to the full glass” (p. 457).
Soya milk “can be used in cooking and baking; it
makes delicious ice cream. At the same time it affords the
advantages of being 100 per cent pure. Also the dread of so
many diseases now known to be directly transferred from
cows’ milk, such as hoof and mouth diseases, undulant fever,
typhoid fever, streptococcal infection, infection, dysentery,
etc., is removed from users of soya milk.
“The new milk powder, which has now been used
for upwards of a year, seems to be equal in quality with
the freshly made soya milk. It is a little better tasting. Its
advantage is that it can be transported to any place without
deterioration, and can be freshly made up as required, and
does not require refrigeration” (p. 457).
“We use a soydophilus made by inoculating sterilized
soya milk with the acidophilus organisms.” Soydophilus
“creates an intestinal fl ora that overcomes intestinal
autointoxication.”
Note: This is the earliest English-language document
seen (Oct. 2003) that contains the word “soymilk” spelled
as one word, or that has the word “soymilk” in the title.
However, the word “soymilk” does not appear in the text.
Instead, the term “soya milk” is used at least 22 times and
the term “soy milk” is used once. The term “modifi ed soya
milk” is used many times but the meaning of “modifi ed” is
never explained.
Note 2. This is the earliest document seen (March 2001)
concerning the work of Dr. Harry Miller with soyfoods.
Address: M.D. (both), Shanghai Sanitarium and Pediatric
Dep., Shanghai, China.
104. Morse, W.J. 1936. Re: Bansei soybeans and acidophilus