## 3 Results and Discussion
### Texture  
The data from the texture analysis of the products were recorded as presented in Tables 3 and 4. These results clearly show that, irrespective of the product temperature, the \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{3}{c}{**Product**} \\ \cline{2-4}  & **Three-Quarter Fat Butter** & **Dairy Spread 74\%** & **Butter** \\ \hline Moisture (\%) & 37.03 \(\pm\) 1.01 \({}^{\text{a}}\) & 23.51 \(\pm\) 0.88 \({}^{\text{b}}\) & 15.91 \(\pm\) 0.52 \({}^{\text{c}}\) \\ Fat (\%) & 60.40 \(\pm\) 0.32 \({}^{\text{a}}\) & 74.10 \(\pm\) 0.40 \({}^{\text{b}}\) & 82.32 \(\pm\) 0.43 \({}^{\text{c}}\) \\ Protein (\%) & 1.21 \(\pm\) 0.03 \({}^{\text{a}}\) & 1.14 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.99 \(\pm\) 0.03 \({}^{\text{b}}\) \\ Carbohydrates (\%) & 1.00 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.91 \(\pm\) 0.01 \({}^{\text{b}}\) \\ Salt (\%) & 0.02 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.00 \({}^{\text{a}}\) \\ Tocopherols (mg kg\({}^{-1}\) product) & 23.70 \(\pm\) 0.22 \({}^{\text{a}}\) & 25.23 \(\pm\) 0.21 \({}^{\text{b}}\) & 26.11 \(\pm\) 0.28 \({}^{\text{c}}\) \\ \(\beta\)-carotene (mg kg\({}^{-1}\) product) & 2.10 \(\pm\) 0.02 \({}^{\text{a}}\) & 3.64 \(\pm\) 0.02 \({}^{\text{a}}\) & 3.90 \(\pm\) 0.02 \({}^{\text{a}}\) \\ Water activity & 0.988 \(\pm\) 0.002 \({}^{\text{a}}\) & 0.987 \(\pm\) 0.002 \({}^{\text{a}}\) & 0.975 \(\pm\) 0.003 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} a,b,c Different letters in superscript in rows denote statistically significant differences at the level \(\alpha\) = 0.05.  
\end{table} 
Table 1: Composition of the analysed products. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Colour Attribute**} & \multicolumn{3}{c}{**Product**} \\ \cline{2-4}  & **Three-Quarter Fat Butter** & **Dairy Spread 74\%** & **Butter** \\ \hline L* & 92.38 \(\pm\) 1.09 \({}^{\text{b}}\) & 91.46 \(\pm\) 0.75 \({}^{\text{b}}\) & 89.10 \(\pm\) 0.83 \({}^{\text{a}}\) \\ a* & 1.52 \(\pm\) 0.15 \({}^{\text{a}}\) & 2.16 \(\pm\) 0.21 \({}^{\text{b}}\) & 2.25 \(\pm\) 0.48 \({}^{\text{b}}\) \\ b* & 17.07 \(\pm\) 0.97 \({}^{\text{a}}\) & 19.74 \(\pm\) 0.48 \({}^{\text{b}}\) & 21.58 \(\pm\) 0.38 \({}^{\text{c}}\) \\ c & 17.14 \(\pm\) 0.98 \({}^{\text{a}}\) & 19.92 \(\pm\) 0.43 \({}^{\text{b}}\) & 21.62 \(\pm\) 0.52 \({}^{\text{c}}\) \\ h & 84.91 \(\pm\) 0.39 \({}^{\text{c}}\) & 83.79 \(\pm\) 0.48 \({}^{\text{b}}\) & 83.11 \(\pm\) 0.66 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} a,b,c Different letters in superscript in rows denote statistically significant differences at the level \(\alpha\) = 0.05.  
\end{table} 
Table 2: Colour attributes of the analysed products. greatest cutting force was found for the sample with the highest fat content. The study of [PERSON] et al. [32] demonstrated that increasing the water content in a milk fat product from 20% to 33% decreases the elastic modulus G' and thus the hardness of products. The cutting force of tested samples at a temperature of 4 \({}^{\circ}\)C was 14, 12 and almost 9 times greater (for 60, 74 and 82% milk fat samples, respectively) than the value measured at a temperature of 20 \({}^{\circ}\)C. [PERSON] et al. [33] and [PERSON] et al. [34] explained this by the changes in the state of matter (transition from a solid to a liquid state) of oleic acid C18:1 (melting point: 13-16 \({}^{\circ}\)C) and additionally caprylic acid C:8 (melting point: 16-17 \({}^{\circ}\)C). [PERSON] et al. [35] tested the cutting force for 18 butter samples with 82% fat content (at 10 \({}^{\circ}\)C) and obtained an average value of 3.40 N. This value is within the range of results obtained in this study (1.84-16.26 N for 4 and 20 \({}^{\circ}\)C, respectively). In addition, [PERSON] et al. [36] obtained a cutting force for goat's butter (81.2% fat content) of 1.54 N (at 10 \({}^{\circ}\)C). [PERSON] et al. [37] tested butter for resistance to penetration using a cone.