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Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second, and third filtrations by cheesecloths. However, proteins from the first and second were analyzed using two-dimensional polyacrylamide gel electrophoresis; then, the isolated proteins associated with cheese production were identified. The research also focused on identifying the optimal method of cheese production based on the coagulation process, temperature, yield, and sensory evaluation. Lupin curds from the two cultivars, Mandelup and PBA Jurien, were produced using vinegar, lemon juice, starter culture, vegetable rennet enzyme as coagulant, as well as curd generated using starter culture and vegetable rennet enzyme. Cow's milk was used as a control. The results indicated that first-time filtration produced better extraction and higher yield of lupin proteins and cheese than the second filtration. A sensory analysis indicated that lupin cheese produced from PBA Jurien lupin milk using vinegar, 7.80% expressed as acetic acid, and ground in 45 °C water, was the most acceptable. The cheeses were examined for their protein, carbohydrates, fat, ash, and moisture contents. The concentration of protein was approximately 27.3% and 20.6%, respectively, in the cheese from PBA Jurien and Mandelup. These results suggest that lupin milk can adequately supply the proteins needed in human diets and, thus, could be used in the production of many existing products that require animal milk as an input.

Natural levels of dimethyl sulfide (DMS) in rough rice and its products (polished rice, brown rice, and broken rice) were determined by a gas chromatograph equipped with a flame photometric detector and sulfur mode, after extraction with 25% KBr solution in a sealed system. DMS was found to occur naturally in nine newly harvested and stored Australian varieties of rough rice and its products and decreased during storage after harvesting. Natural levels of DMS in rough rice and its products varied with variety, fraction, and period of storage. The order of levels of DMS was rough rice = brown rice > polished rice = broken rice. The range of values was 0.002-30 mg kg(-1) (ppm, w/w).