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

Contents of Chapter 13, “Intestinal microbiology”:
Introduction, intestinal fl ora in childhood, effect of diet on
intestinal fl ora, effect of fasting and low-protein diet on
intestinal fl ora, effect of copious water drinking intestinal
fl ora, effect of high-protein diet on intestinal fl ora, infl uence
of hydrogen-ion concentration on intestinal fl ora, effect of
intestinal absorption on intestinal fl ora, relation of vitamindefi
cient diets to bacterial fl ora, relations of a milk diet to
intestinal fl ora, effect of carbohydrates on intestinal fl ora,
effect of a high-fat diet on intestinal fl ora... vitamin synthesis
by intestinal microorganisms, destruction of vitamins
by intestinal microorganisms, action of bile on bacteria,
autointoxication, changes in bacterial content of stored
normal feces. Bacterial study of fecal material:...
In Chapter 17, “Microbiology of bread,” is a section (p.
702) titled “Soy bean fl our and meal.”
In Chapter 18, “Fermented foods,” is a section (p. 752-
53) titled “Soy and related fermentations” which discusses
the “soybean sauce,” the process by which it is made, and its
microbiology.
In Chapter 21, “Meat and meat products,” is a section (p.
906-08) titled “Ferguson, Racicot, and Rane’s precipitation
test for the determination of soybean fl our in sausages”
(1942).
Note: This book contains an excellent, well-documented
review of fermented dairy milks and their effects on
intestinal fl ora. Address: PhD, DSc, Prof. of Bacteriology
and Head of the Dep., Univ. of Illinois [Champaign].
167. White, Julius Gilbert. 1944. Abundant health:
Expounding the Learn-how-to-be-well system of daily
living. 4th ed. Madison College, Tennessee: Published by the
author. xix + 437 p. Illust. 24 cm. [21+ ref]
• Summary: The maintenance of physical and mental health
can be achieved through a vegetarian diet and wholesome
living. Interesting sections include: Meat not necessary
(p. 150-52; 13 quotes from authorities). Denmark’s food
experiment under Dr. Hindhede during World War I (p. 152-
53). Sixteen reasons for vegetarianism (p. 153-). The animal
kingdom a reservoir for disease (p. 165-). Note that Madison
College is a Seventh-day Adventist college and sanitarium.
Soya is discussed on the following pages: Soybeans
and soybean products as a replacement for meat (p. 151-52).
One section titled “The Soybean: The Wonder Food” (p.
345-59) discusses many aspects of soybeans and how to use
soybeans: In baking. In general cooking. As beans. As beans
ready-cooked. As meat. As milk (gives 3 recipes for making
soybean milk and ways for using “the pulp left after making
milk”). As cream. As cheese (“A very satisfactory soybean
cheese is now available in the health food stores. It has a
texture something like cottage cheese...”). As butter. As oil.
As home-made soy butter (made from 4 tablespoons each
soy fl our and water, 1 cup of oil, a little salt and butter color
if desired). As home-made soy mayonnaise (based on the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 88
© Copyright Soyinfo Center 2012
above home-made soy butter). As soy acidophilus milk (also
often called soy buttermilk). As greens (soy sprouts). As soy
sauce. As coffee. As substitute for egg white.
On page 389 begins a long treatise on the safety of
aluminum in connection with cooking and foods, a subject
which is causing much debate. Address: Madison, Tennessee.
168. Diamond, Holton W. 1945. Laboratory notebook.
Dearborn, Michigan: George Washington Carver Laboratory.
Unpublished manuscript. 23 cm. Courtesy of Henry
Ford Museum & Greenfi eld Village Archives (Dearborn,
Michigan). Microform negative, Acc. 89.432.
• Summary: During January and February 1945, Diamond
was doing research on a “soy cheese” made by culturing
soymilk curds at the Ford Motor Company’s Carver
Laboratory. On Jan. 8 he wrote the words “Soy cheese” at the
top of his notebook page. Note: This is the earliest Englishlanguage
document seen (March 2007) that uses the term
“Soy cheese” to refer to a Western-style soy cheese.
During March and April he worked on whipped
toppings. On 24 March 1945 Diamond noted in his notebook
that the previous day he had made two batches of “Exptl.
topping” (experimental whipped topping). Concerning the
fi rst batch, he wrote: “Flavor excellent; defi nite improvement
[perhaps compared with a sample Florence Diamond says
was brought to the lab by Herbert Marshall Taylor]. Did
not whip.” The ingredients were: 125 gm hydrogenated soy
oil (“accident–intended to be 62.5 gm), 62.5 gm liquid soy
oil, 125 gm skim soy milk, 250 gm water, 4 gm Span 20
emulsifi er. 1 gm NaCl (table salt), 12 drops butter color, 2
gm B.V. meat fl avor, 2 gm butter fl avor, SM.”
During April, Diamond’s toppings vary from “thin”
to “thick,” with some “dark” and others “soapy.” None
of the 4 experimental toppings he made on 10 April 1945
whipped, but two of the three batches he made the next
day did whip but were very thin. On April 13 the fi rst batch
fi nally whipped although it was somewhat thin. It contained
170 gm soy milk, 170 gm water, and 170 gm fat (composed
of 92% hydrogenated soy oil, 5% glycerin, 2% glyceryl
monostearate, and 1% Soyemuls); increasing the glycerin
was the key to success. On April 19, the fi rst topping
whipped satisfactorily–in 4½ minutes; the basic ingredients
were the same but the pH was adjusted after preparation
(probably by adding citric acid) to 6.60 or 6.68. By April 30
the fi rst sample was “usable.”
In May and June Diamond concentrated his research
on soymilk, then started to work on ice cream in early June
1945. On June 28 (p. 80) he gave the formula for his soy ice
cream then noted: “This batch was exceptionally good. The
fl avor was mild, not at all ‘beany,’ and the texture smooth.
The fat used was hydrogenated soy oil. The mix was frozen
in a hand freezer and packed in freezing compartment of
refrigerator in tray. Some crystallization, or ‘iciness’ was
observed after a couple of weeks.”