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

Pellissier Milkman.” A photo shows a jar of Yami Yogurt.
Note: Yami Yogurt appears to have been the 2nd earliest
brand of yogurt introduced to the United States–in about
1940-1945. Address: Ojai, California.
171. Miller, Harry W. 1946. Feeding the world with soya.
Soybean Digest. Sept. p. 56, 58, 61.
• Summary: Soybean production has extended so rapidly
during the past decade “into many corners of the world, that
encouraging a worldwide dependence on it nutritionally may
not seem presumptuous.”
For years the world has been facing acute nutritional
shortages, with millions of people either starving or halfstarving.
Even in peace time millions showed signs of being
undernourished or died of malnutrition “because of the lack
of satisfying portions of protein. There is no more weakening
and disease inviting situation than that observed among
people robbed of essential protein. It is the fi rst requisite
of nutrition.” Protein is essential for growth, tissue repair,
fortifi cation of the body against bacterial invasion, and the
maintenance of all organs of the body in harmonious balance
and action.
“Loss of protein in the diet cannot be supplanted by
either oils or starches, no matter in what abundance they
may be found.” “Well prepared soya foods” are an excellent
source of protein in the diet. Soybean protein excels that of
corn and wheat in both quantity and quality, and it is less
expensive.
“Present prices of vegetable protein average about
40 cents a pound, oil 15 cents a pound, and starches or
carbohydrates 5 cents a pound.” These “fi gures give a
HISTORY OF SOY YOGURT & CULTURED SOYMILK 90
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nutritional value of $285 per acre for soybeans, while an acre
of wheat will yield $132.75 and an acre of corn $201.25. Yet
the yield of corn is almost double that of wheat or soybeans,
so the premium crop for the farmer today is corn.
“Vegetable protein vs. animal protein: Vegetable protein
(as from soybeans) is much less expensive than animal
protein–such as meat, milk, or eggs. The reason for this
becomes clear when we realize that animals live on feed
consisting vegetable proteins.” For example: “Taken on
average, a cow will eat 800 pounds of food units in order
to yield 100 pounds of nutritional units in the form of milk
solids. To produce meat it requires between 1,100 and 1,200
pounds of feed to yield 100 pounds of tissue storage in the
animal made available as food.
“I am going into these facts and fi gures somewhat to call
attention to the economic losses in time of food scarcity in
feeding the nutritious legumes and grains to livestock to get
small nutritional returns.”
“It is possible that these facts that I have given were in
the mind of the Secretary of Agriculture when he issued a
few months ago a request to the American people to send
their wheat and corn to the starving people of other lands
rather than feed them to pigs and cows and sheep of this
country.
“Processed soya foods: In the third of the world’s
population not accustomed to soya foods there is a
psychological prejudice to overcome. I am glad to say today
it is solved.
“Many companies, recognizing the unpopularity of
the word ‘soya’ worked on the plan of incorporating it into
other foods, particularly soy fl our used in various products
in order to enrich and extend them. Defatted and whole soy
fl our has been incorporated with wheat fl our by bakers and
housewives into bread, biscuits, cookies, crackers and other
bakery products such as cakes and pie crust. In 10 to 20
percent proportions, it has yielded improvement in quality
and added to its nutritive value.
“One of the latest breakfast foods, which bids fair
to become one of the most popular, is made by a 50-50
combination of soy fl akes and corn grits run through a
shredder and toasted. Its crisp and nutty fl avor recommends
it as an appetizer as well as a decided improved nutrient.
This cereal has nearly 20 percent protein.
“Soy fl our has become very successful in the
manufacture of noodles. It has been used as an extender
for bologna, hamburgers, sausage and incorporated in a
very large number of recipes for meat loaves. In all these
instances a little soya adds better fl avor and higher nutritive
yield. For all of these products the ordinary fi eld variety of
the soybean can be readily used.
“It also can be announced today that the newer
methods of manufacture and the better understanding of the
utilization of the soybean enable us to adopt many of the
fi eld varieties into the edible group. In fact, most of the types