hello first up am i able to get you to send this to Riyanka Ray . please . as it is to do with food...

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hello first up am i able to get you to send this to Riyanka Ray . please . as it is to do with food . also the referencing style is APA 6 or something like that not just APA any more . you can look up what La TRobe asks for . and i need this done in queensland time Australia and i need you to complete the charts as well as the 300 word max questions on the word template . I need you to complete it all please . i am enclosing the course module stuff as well the the word submission templete that has the charts and questions. please answer the questions in max 300 words on the template and please do the charts . i will do the photos . but i 100 per cent need you to do the rest on the templete please. including the chart stuff at the start of the template . i have paid for 500 words but that will include the chart stuff . so the actual questions as you read them are 300 max combined and the extra cost is for the chart stuff at the start . PLEASE DONT LET ME DOWN.

Riyanka · Accepted Answer

DTN102 Applied Food Chemistry – Protein Coagulation Submission Document
Student Name:
Student Number:
Word Count: 
(Max 300 words - For post-prac questions only, tables not included in word count)
	TABLE 1: EVALUATION OF RICOTTA CHEESE
	RICOTTA
	APPEARANCE
	TEXTURE
	OVERALL FLAVOUR
	Weight of Curd (g)
	150 gm
	Curd – Asymmetrical, after straining it is dry, curdled, light yellowish.
Whey- liquidises pale liquid.  
 
	Curd- Soft, smooth, spongy.
Whey- thin liquid
	Curd- flat, slightly acidic.
Whey- acidic taste 
	Volume of Whey (ml)
	300 ml
	
	
	
	Commercial Ricotta 
	Dry, white curdled, 
	Sticky, creamy texture.
	Yeasty, bland taste.
	TABLE 2: CHEESE - COMPARISON OF SENSORY PROPERTIES 
	CHEESE
	SERVING TEMP
	APPEARANCE
FLAVOUR
	AROMA
	TEXTURE
	
	
	Compare the differences between the two temperatures
	Blue cheese
	Cold:
	Viscoelastic appearance lose the elasticity duo to temperature
	Salty taste unchanged in low or high temperature.
	Moldy, after bring into room temperature the human body odours or foot odour smell can grow.
	Pungent creamy texture
	
	Room:
	
	
	
	
	Cheddar cheese
	Cold:
	Hard in cold and room temperature but in high temperature it become soft.
	Pungent, flavour remains unchanged in temperature gradients.
	Earthy smell, in room temperature it become very mild
	Pungent, yellowish 
	
	Room:
	
	
	
	
	Parmesan cheese
	Cold:
	Crystalline, hard  remain unchanged 
	Flaky, nutty flavour after melt can be changed 
	Fruity strong smell remain same
	Creamy pale yellow coloured. It is become creamy white after storage in room temperature
	
	Room:
	
	
	
	
	Reduced fat cheese
	Cold:
	Semi soft becomes stiffy duo to the room temperature.

hello first up am i able to get you to send this to Riyanka Ray . please . as it is to do with food . also the referencing style is APA 6 or something like that not just APA any more . you can look up...

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