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

e prepared from materials which have been sterilized and
assembled in readiness to be prepared at home.
“The writer has made extensive use of the banana in
combination with Soy Acidophilus Milk and found this a
most effective means of eliminating putrefactive bacteria and
thus arresting the putrefactive process in the intestinal tract.”
115. Good Health (Battle Creek, Michigan). 1936. The
dangerous character of colon germs. 71(11):334-35. Nov.
• Summary: Doctor Tissier of the Pasteur Institute “made
the great discovery that every nursing infant gets from its
mother in the act of nursing, a powerful germ which, when
properly encourages, is capable of driving out of the human
intestine” trillions of unwanted, mischief-making germs.
This good and powerful germ, called “bifi dus” by Tissier
and “acidophilus” by Morrow, makes harmless lactic acid–
the acid of buttermilk, and thus protects the intestine against
the germs which cause putrefaction and disease.
“Soy Acidophilus Milk, a superior and highly
potent type of acidophilus discovered at the Battle Creek
Sanitarium, and now available,... [is] perhaps the most
effective means of combatting mischievous colon germs
which directly and indirectly are probably the most active of
all causes of disease, senility and premature death.” Address:
M.D.
116. Glassmann, B.; Gologorskaja, S. 1936.
Verdauungsversuche an Milch und Sojanaehrpraeparaten
[Digestibility experiments on milk and soyfoods (soy sour
cream, soy “quarg,” and tofu)]. Zeitschrift fuer Untersuchung
der Nahrungs- und Genussmittel 72(5-6):450-52. Nov/Dec.
(Chem. Abst. 31[16]:5886). [2 ref. Ger]
• Summary: Artifi cial digestion experiments were made
with soy sour cream (Sojasauerrahm or Sojamilchrahm), soy
quarg (Sojaquarg), tofu (Sojaeiweiss = soy protein (Tophu)),
sour cream from cow’s milk, and ‘quarq’ from cow’s milk.
(1) To make soy sour cream, sterile soymilk is cultured with
lactic acid bacteria for 18 hours at 35ºC, and the resulting
product is homogenized by whipping or beating (durch
Schlagen). (2) To make soy quarg, soymilk is brought to a
boil, allowed to cool to 42ºC, inoculated with Streptococcus
acidi lactici, then allowed to stand at 40ºC for 8 hours. The
resulting quarg is pressed. (3) To make tofu, soybean fl our or
meal (Sojamehl) in a vat or tub is slowly stirred with water
for 30-45 minutes. The mass is then poured into a sieve to
separate the milk from the residue. The milk, in a kettle with
an automatic stirring device, is heated to 95ºC, then curded
with calcium chloride. The protein curds are pressed.
The digestibility of the soy sour cream was 2-3 times
greater than that of the sour cream from cow’s milk, but the
digestibilities of the other products were about the same.
Without the addition of some material to better the fl avor, the
soy preparations would be diffi cult to use.
The nomenclature Sojasauerrahm is erroneous.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 68
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The product must be designated as Sojasauermilch,
“Sojaprostokwascha.”
Note 1. Sojaquarg is a unique and interesting product
which resembles tofu, except that the coagulation is done by
a microorganism with which warm soymilk is inoculated.
This is the earliest German publication seen in which tofu is
referred to as a type of “quarg.”
Note 2. This is the earliest German-language document
seen that uses the word “Sojanaehrpraeparaten” in the title to
mean “Soyfoods.”
Note 3. This is the earliest document seen in any
language that contains the term “soy sour cream” or any
product resembling sour cream made from soy. Address:
Laboratorium des Troustes “Koopchartsch” in Odessa.
117. Good Health (Battle Creek, Michigan). 1936. From the
editor’s pen: The quintuplets. 71(2):366. Dec.
• Summary: “The Soy Acidophilus Milk which the [Dionne]
quintuplets take is given them to prevent the recurrence
of the severe bowel infection which they suffered when
four months old. They were relieved by the use of Soy
Acidophilus Milk after other measures had failed. Whenever
the use of this new and most potent type of acidophilus is
discontinued, the bowel trouble quickly returns. By means of
its regular use, the children are kept in excellent health.”
There follows a summary of the use of acidophilus
therapy as a curative agent, the work of Dr. Tissier of the
Pasteur Institute, and the history of its use by the quintuplets.
Note: The editor is Dr. John Harvey Kellogg.
118. Kellogg, John Harvey. 1936. Metchnikoff’s great
discovery. Good Health (Battle Creek, Michigan)
71(12):380. Dec.
• Summary: “Prof. Metchnikoff and his assistants Tissier and
Quinck, all of the Pasteur Institute of Paris [France], made
nearly forty years ago, one of the most important discoveries
ever made concerning the prevention and cure of digestive
and many other disorders.
“Quinck suggested that the pernicious germs found
in adult colons, which cause putrefaction, colitis, and
appendicitis, and produce poisons which are the active or
predisposing causes of many diseases, might be driven out
by introducing a germ which would produce no poisons and
do no harm.
“Metchnikoff adopted the suggestion and developed and
exploited the idea, but failed of success because he selected
the wrong germ, the B. Bulgaricus, which can not live in the
colon.
“Prof. Tissier discovered a milk-souring germ (bifi dusacidophilus)
which appears in the stools of infants soon
after they begin to nurse, and drives out the putrefactive and
other poison-forming germs with which the colons of infants
become infected almost as soon as they are born.
“As early as 1912, Tissier’s discovery was utilized in the