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

on a small scale. Note: It is not important (p. 705).
In London, before World War I, a synthetic milk
syndicate launched a type of [soy] milk adapted to European
tastes. It applied the process of F. Goessel [of Germany];
100 liters of soymilk were obtained from 10 kg of ground
soybeans, 5 gm of sodium phosphate, 2.4 kg of lactose [milk
sugar], 2 kg of sesame oil, 6 gm of salt, and 60 gm of sodium
bicarbonate [also known as baking soda or bicarbonate of
soda]. Melhuish, an Englishman, patented a process for
enriching the [soy] milk with various oils that did not change
its taste. Some years after World War I, Bertrand received a
patent for the manufacture of deodorized soymilk. Among
the American processes are those of Horvath and Kloss (p.
705).
In Germany, the Soyama factory in Frankfort makes a
fresh soymilk very similar to cow’s milk but with a different
fl avor. A table shows the nutritional composition of three
different types of milk. After standing, the cream of Soyama
soymilk separated. This soymilk has a more neutral and
softer fl avor than that of cow’s milk. Bread made with this
soymilk is excellent. In 1932 the French engineer Max Adler
patented a process for soymilk without the characteristic
fl avor and odor (p. 706).
In China during World War II, soymilk was used
extensively in refugee camps and saved many lives,
especially those of children (p. 708).
The Annamites are fond of soymilk during the hot
season. Each morning soymilk merchants can be seen
circulating through the streets of the native villages of Hanoi.
The product is consumed sweetened or unsweetened, cooked
with rice, or added to various soups (p. 708).
Fermented soymilk: John H. Kellogg received a British
patent for acidophilus soymilk. No. 41,574. 22 Jan. 1936.
Yuba is the concentrated fi lm of dried soymilk lipo-proteins
(p. 708).
In France, Rene Jarre is specializing in the preparation
of soyfoods (produits alimentaires à base de soja). In
Monahan and Pope (1915) added to soymilk powdered malt,
cacao and chocolate–U.S. patent 1,165,199 of 21 Dec. 1915
(p. 709).
The future of soymilk: The main challenge now is to
fi nd a way to deodorize soymilk. Note: And to remove the
fl atulence factors (p. 709). Address: Honorary Prof. (Tunis,
Rennes, Grignon), former Head of Technical Services,
International Institute of Agriculture, Rome (Ex-Chef du
Service Tecnique, a l’Institut d’Agriculture de Rome).
180. White, Julius Gilbert. 1951. Abundant health:
Expounding the Learn-how-to-be-well system of daily
living. 5th printing. Pine Mountain Valley, Georgia: Health
and Character Education Institute. xix + 477 p. Illust. 24 cm.
See p. 367-82. [25 ref]
• Summary: About vegetarianism, diet, and hygiene. Note
that the author was formerly (for 11 years) head of the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 95
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Lecture Bureau at Madison College, a Seventh-day Adventist
college and sanitarium. A portrait photo (p. vi) shows Julius
G. White.
One chapter titled “The soybean: The wonder food of
the world” (p. 367-82) discusses (with some recipes) the
nutritional value of soybeans, Soybean milk and the pulp left
after making it, soy fl our, whole soybeans, vegetable meat
(meat substitutes), soybean cheese [tofu], 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), soy
mayonnaise, soy acidophilus milk, soy sprouts, soy sauce,
soy coffee, and soy protein substitute for egg-white.
181. Niwa, Soichi; Katayama, N.; Suzuki, E. 1953. Tônyû no
kakô ni kansuru kenkyû. I. Nyûsankin o mochiiru tônyû kakô
no yobi jikken [Studies on the preparation of bean milk. I.
Preliminary experiments on the preparation of bean milk by
cultivating Lactobacillus]. Eiyogaku Zasshi (Japanese J. of
Nutrition) 10(6):187-89. April. [3 ref. Jap; eng]
Address: 1-2. Aichi-ken Eisei Kenkyusho (Sanitary Inst. of
Achi prefecture); 3. Lab. of Food & Nutrition, Kinjo College.
182. Sundman, Veronica. 1953. On the microbiology of
Finnish ropy sour milk. In: 1953. XIII International Dairy
Congress. The Hague See vol. 3, p. 1420-27. [14 ref]
• Summary: Soy is not mentioned. Address: Dep. of
Microbiology, Univ. of Helsinki, Helsinki, Finland.
183. Battle Creek Food Company. 1955. Authorized dealer
price list. Battle Creek, Michigan. 1 p. *
• Summary: Compared to the 1940 price list, the number
of soy products sold by the company has decreased to the
following: Soy Acidophilus (pint bottle). Soy Flour (2 lb or 5
lb). Soy Flakes (5 oz). Address: Battle Creek, Michigan.
184. Bottazzi, V. 1955. Osservazioni sulla microfl ora
delle feci di vaccine ad alimentazione integrata con
“Vivilat” [Observations of the microfl ora of cows fed a diet
supplemented with “Vivilat”]. Agricoltura Italiana (L’)
(Pisa) 55:55-69. [Ita]
• Summary: Vivilat is a fermented soybean milk product.
Included eight pages of statistical tables. Address: Instituto di
Microbiologia Agraria e Tecnica dell’Universita del S. Cuore
di Milano, Milan, Italy.
185. Fearn Soya Foods. 1955? Money saving recipes for
using Dr. Fearn’s Pure Soya Bean Powder (Leafl et). Melrose
Park, Illinois. 6 panels each side. Undated. Front and back.
Each panel: 22 x 9 cm.
• Summary: On the front panel of this leafl et (black ink
on yellow) is an illustration of woman holding up a glass
of (probably) soya milk. Below that is written: “Meatless.
No starch. No salt. 42% complete protein. For vegetarians,
athletes, restricted diets.” When we open the leafl et, across