## 3 Results and Discussion
### Color  
No differences in color were found between the samples of FWC/SPWP and FWC/DPWP (Table 3; \(p>0.05\)). The least lightness was found in the cheese with a WPC, which was approx. 6% lower compared to the control sample (FWC; \(p<0.05\)) and 5% lower compared to samples with polymerized whey proteins (\(p<0.05\)). The cheese sample with a WPC was also characterized by the smallest whiteness index. This was consistent with the results reported by [PERSON] et al. [16], in which the buttermilk cheese with added WPC powder was darker than the samples of cheese with added polymerized whey proteins, and the calculated value of the total color difference (\(\Delta\)E) was above 3.3. Such a result may negatively impact the consumer ratings of overall desirability. [PERSON] et al. [45] also showed that the introduction of whey protein powder to yogurt caused the final product to be further from the ideal whiteness standard and thus less light.  
\begin{table}
\begin{tabular}{l l l l l l} \hline \hline
**Parameters** & **Storage (d)** & **FWC** & **FWC/WPC** & **FWC/SPWP** & **FWC/DPWP** \\ \hline Hardness & 0 & 254.71 \(\pm\) 14.47 GB & 69.48 \(\pm\) 7.57 AA & 152.55 \(\pm\) 21.86 BA & 84.86 \(\pm\) 6.71 AA \\ (g) & 10 & 178.74 \(\pm\) 24.89 BA & 62.69 ± 4.66 AA & 360.64 \(\pm\) 24.25 GB & 156.69 \(\pm\) 14.81 BB \\ Brittleness & 0 & 9.46 \(\pm\) 0.63 AA & 9.79 \(\pm\) 0.17 AA & 9.68 \(\pm\) 0.31 AA & 7.59 \(\pm\) 1.70 AA \\ (mm) & 10 & 8.28 \(\pm\) 1.19 AA & 9.88 \(\pm\) 0.10 AA & 9.99 \(\pm\) 0.00 AA & 9.02 \(\pm\) 1.35 AA \\ Firmness & 0 & 1027.55 \(\pm\) 27.68 GB & 222.14 \(\pm\) 23.80 AB & 378.60 \(\pm\) 8.23 BA & 335.64 \(\pm\) 12.57 BA \\ (g) & 10 & 295.69 \(\pm\) 65.28 BA & 128.95 \(\pm\) 43.14 AA & 756.10 \(\pm\) 66.06 AB & 327.36 \(\pm\) 43.47 BA \\ Stickiness & 0 & 7.12 \(\pm\) 2.00 AA & 22.05 \(\pm\) 6.25 BB & 14.52 \(\pm\) 2.58 AB & 9.60 \(\pm\) 0.98 AA \\ (g) & 10 & 6.31 \(\pm\) 0.58 AA & 8.52 \(\pm\) 2.52 AA & 7.67 \(\pm\) 0.97 AA & 9.55 \(\pm\) 1.16 AA \\ \hline \hline \end{tabular}
\end{table}
Table 2: Texture of fresh white cheese from buttermilk with polymerized whey protein.  
The addition of whey proteins after the polymerization process in the production of fresh white cheese from buttermilk resulted in an increased whiteness index and reduced yellowness index by 4.4% and 13.6%, respectively, compared to the FWC/WPC. The cheese with a WPC also had the highest browning index and chroma (Table 3; \(p<0.05\)). The addition of whey proteins increased the gloss of the analyzed cheese samples compared  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Parameters** & **Storage (d)** & **FWC** & **FWC/WPC** & **FWC/SPWP** & **FWC/DPWP** \\ \hline \multirow{3}{*}{L} & 0 & 94.91 \(\pm\) 0.05\({}^{\text{\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,\,  
to the control sample (\(p<0.05\)). The gloss of the cheeses with a whey protein concentrate and polymerized whey proteins was the same (\(p>0.05\)). According to [PERSON] [46] and [PERSON] et al. [47], gloss is an important parameter, assessed, e.g., in the selection of a cheese coating. After 10 days of cold storage, the lightness decreased in the FWC/WPC and increased in the FWC/SPWP, but the differences were less than 1% (\(p<0.05\)). In the FWC/SPWP and FWC/DPWP cheeses, the whiteness index after 10 days of storage increased slightly above 1% (\(p<0.05\)). In all the samples, after 10 days of refrigerated storage, the chroma parameter decreased (\(p<0.05\)). Color is the first sense that registers with the consumer, who use it to accept or reject the product [48; 49]. Whey proteins may undergo slight color changes when heated [50]. According to [PERSON] et al. [51], the color of whey proteins after heat treatment correlated with antioxidant activity due to the Maillard reaction.