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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...

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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.
Answered Same Day Aug 07, 2021 DTN102 La Trobe University

Solution

Riyanka answered on Aug 08 2021
123 Votes
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
ing 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. Better to store in...
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