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

the soybean and its needs for fertilizers (organic, chemical,
or microbiological). II. Methods and cultural styles for
soybeans: the seed, the plant, and its evolution. III. The
soybean harvest: Methods, yields, storage, how to select
the seeds. Conclusion: Agricultural, food, medicinal,
and industrial uses of soybeans: 1. Agricultural uses:
Fertilizer and livestock feed. 2. Food uses (p. 108-18):
As a vegetable, sprouts, fl our, milk (incl. tofu, condensed
milk, and fermented milk), fermented products, roasted
(as a coffee substitute), oil (incl. margarine and vegetable
butter), lecithin, and edible casein (purifi ed soy protein). 3.
Medicinal uses (p. 118). 4. Industrial uses: the oil, soaps,
industrial proteins.
Note: Matagrin has written previous books: The industry
of chemical products and its workers (1925), In the country
of the sun (1927, a novel with Felix Vial), The soap-maker’s
manual (1938), and The soybean and its industries (1939).
Address: Anc. Professeur et Bibliothecaire Scientifi que,
Conseil en Chimie appliquee, Savoie, France.
155. Chéron, E.P. 1940? Le Soja: Culture et récoltes. Ses
applications alimentaires, industrielles et thérapeutiques.
Son avenir. Recettes gastronomiques et culinaires. 5e
édition. Provendes au Soja [The soybean: Cultivation and
harvest. Its food, industrial and therapeutic applications. Its
future. Gastronomic and culinary recipes. Uses as fodder].
Sanguilles, Indre département, France: Comptoir Agricole de
Centre. 48 p. Undated. Illust. (many photos). No index. 21
cm. [10 ref. Fre]
• Summary: Contents: Introduction. 1. Study of the botany
and composition of the plant: its cultivation and vegetation.
2. Study of the seed; food and industrial applications.
Soymilk, condensed and powdered soymilk, fermented
soymilk (kefi r, yogurt), okara (résidus de laiterie de Soja),
Ajimoto [sic, Ajinomoto], soy cheeses / tofu (fromages de
soja), applications of soy legumine in industry: vegetable
wool and rayon, soy oil, sterol, soy fl our, soy germ fl our
(farine de germe de Soja), soy coffee (Sofépur / Sofepur,
Grillsoy), feed for animals, soymilk for animals, soybeans
as feed for adult animals, conclusion. Appendix to the fi rst
edition: the soybean, a complete food, a medicinal food, a
food for infants. Recipes for soy cuisine. Soy industries:
making soy oil, lecithin, plastic materials, soybean cake:
refi ning, neutralization, deodorization, decoloration,
properties of soy oil, use of soy oil in France. The byproducts
of soy oil: lecithin, its properties, food uses,
industrial uses. Soy casein, substitute textiles and plastic
materials based on soy. Use of soy for raising young animals.
Note 1. A previous edition may have been titled: Le
Soja: Son histoire, sa culture, ses applications industrielles
et alimentaires.
Note 2. On page 1 the author’s enlarged title is given
as Président du Syndicat National des Producteurs, des
Amis et des Techniciens du Soja por la propagation du Soja
HISTORY OF SOY YOGURT & CULTURED SOYMILK 85
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en France et en Afrique du Nord. Address: Président du
Syndicat National des Producteurs de Soja en France et aux
Colonies, France.
156. Roux, Charles. 1941. Le soja [The soybean]. Revue
Internationale du Soja 1(1):4-20. Feb. [Fre]
• Summary: An introduction and overview. Contents:
Introduction: Varieties, composition. Soybean cultivation.
Feed, food, and industrial uses of soybeans.
The author has recently discovered a way of making
petroleum from soybeans (p. 18). Address: Directeur General
de l’Association Technique Africaine.
157. Poupart, Roméo. 1942. Étude de la fermentation du
lait protidique de gourgane en vue de son utilisation dans
l’alimentation [Study of the fermentation of protein-rich
milk of the broad bean / small garden bean / Windsor bean,
in view of its utilization in foods]. MSc thesis, University of
Montreal. 55 leaves. [Fre]*
• Summary: This milk can be used to make tofu. Gourgane
is also called fève des marais (broad bean). Address: Dep. of
Chemistry.
158. Giraud-Gilliet, J. 1942. Le soja, aliment d’avenir:
manière de le cultiver; 2 à 300 façons de le consommer
[Soya, food of the future: How to cultivate it; 200-300 ways
to consume it]. Saigon: Imprimerie de C. Ardin. 285 p.
Index. [Fre]
• Summary: Contents: Dedication. Introduction. Part I:
Summary study of soya (the soybean): Its cultivation. 1.
The nature of soya: Its area of expansion. 2. Cultivation of
soya: Soil, manure & fertilizer, seeds. 3. Interest in soya:
Its richness in nutritive elements and comparison with other
foods. Various possibilities for utilization: therapeutic uses
for hygiene and diseases (vegetarian diet, diabetes, beriberi,
diseases of the nervous system, anemia, slimming, milk diet),
agricultural uses for fi xation of nitrogen in the soil and as
a fertilizer, use in the feeding of animals (green forage, dry
forage, soybean cake, fl our, seeds, germinated seeds, straw
and pods, soymilk, milk), industrial utilization (soybean
oil and its derivatives, glycerine, soy casein), use as human
food (whole dry soybeans, soy sprouts, soybeans mashed or
ground after they are cooked, soybeans cracked or crushed
before they are cooked, fermented soybeans, soymilk,
soymilk derivatives / foods made from soymilk {tofu / dâuphu,
yuba / tao hu ky, dry yuba rolls / phu chuc, beverages},
edible oil), utilization for social work (drops of milk, bowls
of soya, inexpensive restaurants, battle against malnutrition
and degeneration, for school gardens, pagodas, waste lands).
Part II: The main soyfood products and how to prepare
them at home. 1. Soymilk, soymilk curds (tau hu hoa), small
white cheeses (petits fromages blancs {dâu-hu miêng}),
folded sheets of yellow yuba (feuille jaune plissée de crème
de soja {dâu-hu ky vang}), white sheets of yuba (feuille