## 3 Results and Discussion
### Low-Field Nuclear Magnetic Resonance
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & \multicolumn{4}{c}{**Buttermilk Cheese**} \\ \cline{2-5}  **Ice Melting** & **BMC** & **BMC/WPC** & **BMC/SPWP** & **BMC/DPWP** \\ \hline Temperature & & & & \\ T\({}_{\text{onset}}\) (\({}^{\circ}\)C) & \(-2.09\)\(\pm\) 0.00 \({}^{\text{a}}\) & \(-2.25\)\(\pm\) 0.01 \({}^{\text{ab}}\) & \(-2.43\)\(\pm\) 0.01 \({}^{\text{b}}\) & \(-2.07\)\(\pm\) 0.21 \({}^{\text{a}}\) \\ T\({}_{\text{peak}}\) (\({}^{\circ}\)C) & \(1.44\)\(\pm\) 0.09 \({}^{\text{ab}}\) & \(1.24\)\(\pm\) 0.06 \({}^{\text{ab}}\) & \(0.98\)\(\pm\) 0.05 \({}^{\text{a}}\) & \(1.77\)\(\pm\) 0.43 \({}^{\text{b}}\) \\ Entropy \(\Delta\)H\({}_{\text{m}}\) & \(193.32\)\(\pm\) 0.49 \({}^{\text{a}}\) & \(203.35\)\(\pm\) 0.83 \({}^{\text{b}}\) & \(194.40\)\(\pm\) 2.22 \({}^{\text{a}}\) & \(203.10\)\(\pm\) 3.12 \({}^{\text{b}}\) \\ (J/g of sample) & \(247.28\)\(\pm\) 0.63 \({}^{\text{a}}\) & \(258.94\)\(\pm\) 1.06 \({}^{\text{b}}\) & \(247.35\)\(\pm\) 2.83 \({}^{\text{a}}\) & \(258.37\)\(\pm\) 3.97 \({}^{\text{b}}\) \\ Freezable water & \(74.40\)\(\pm\) 0.19 \({}^{\text{a}}\) & \(77.91\)\(\pm\) 0.32 \({}^{\text{b}}\) & \(74.43\)\(\pm\) 0.85 \({}^{\text{a}}\) & \(77.74\)\(\pm\) 1.19 \({}^{\text{b}}\) \\ (g/100 g of water) & \(25.60\)\(\pm\) 0.19 \({}^{\text{b}}\) & \(22.09\)\(\pm\) 0.32 \({}^{\text{a}}\) & \(25.57\)\(\pm\) 0.85 \({}^{\text{b}}\) & \(22.26\)\(\pm\) 1.19 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\begin{tabular}{c c c c} \hline \hline \multicolumn{4}{c}{BMC: butterfly cheese; BMC/WPC: buttermilk cheese with whey protein concentrate; BMC/SPWP: buttermilk cheese with single-heated polymerized whey protein; BMC/DPWP: buttermilk cheese with double-heated polymerized whey protein; a,b: different small letters in superscript in the rows indicate between parameters statistically significant differences (\(p\) = 0.05).  
\end{table} 
Table 1: DSC parameters of buttermilk cheese with polymerized whey protein. polymer network formation, water molecules were temporarily locked in the nodes of the network. The increase in relaxation times after this stage promoted the removal of water molecules from the knots. The systems related to buttermilk cheeses with whey proteins were characterized by changes in molecular dynamics that arose due to changes in the relaxation times values of the short components. This stemmed from the formation of the structural body of the fat fraction. Under the influence of a small amount of whey proteins, the fatty chains solidified in \(\alpha\)-crystal configuration. Over time they formed a gel structure with the participation of water. Therefore, it was important to examine the texture of the cheeses, especially their firmness and adhesion. Similar observations were made by [PERSON] et al. [37], who suggested that differences in the behavior of water, and thus the macroscopic properties of cheese, result from variations in the relative populations of these fractions and the portion of water molecules bound to proteins. NMR analysis is an effective method to identify the different production chains for the purpose of cheese quality control practice [38; 39]. [PERSON] et al. [40] showed that the interaction of water with the main macromolecules that create the cheese matrix has a significant effect on the proton relaxation signal. They proved the relationship between casein surface hydrophobicity and protein hydration, which in turn translated into the cheese microstructure. The changes in protein structure in cheese due to proteolysis were associated with the decrease in T\({}_{21}\) and T\({}_{22}\).