## 3 Results and Discussion
### Organoleptic Evaluation  
The sensory characteristics of these high-protein fat-free dairy desserts result from the composition of our product formula. The source of protein and lack of typical fat source had a great impact on the taste and body features of the tested samples. The sensory scores for each of the desserts are shown in Figure 6.  
All tested sensory properties of the dessert samples were evaluated after trying the fresh products (stored overnight after manufacturing). Most of the samples were well accepted by the panelists, but differences between each product were noticeable. Each sample was evaluated using a 1-10-point  
Figure 6: Effect of different WPC80 contents on the organoleptic features of high-protein fat-free dairy desserts. Points from 1 to 10 describe the acceptability of the products (Flavor: 1—the lowest score, 10—the highest score; Body, texture, appearance and color: 1—the lowest score, 5—the highest score).  
scale for the description of flavor and a 1-5-point scale for the body, texture, appearance and color of the desserts. The highest point scores related to the greater acceptability of a given feature by panelists. Panelists evaluated the products objectively. Then the scores received from all study participants for each described feature were added up and averaged. The dairy dessert with 13% WPC80 obtained the lowest scores among all tested samples for all tested features (flavor: 5.1, body and texture: 3.8, appearance: 3.4 and color: 3.8). This was associated with its less liquid state and its characteristic flavor and the color of the whey proteins. Opinions from testers confirmed our results regarding the uneven product texture. The highest scores from panelists relating to two of the features were received by the dessert with 9% WPC80 (appearance: 4.2, flavor: 9.4, color: 4.9, body and texture: 4.5). In Figure 6, it can be observed that the product with 9% WPC80 had the highest number of points. It was described as uniform without lumps or air bubbles. The presence of air bubbles and phase separation in the samples with 13% WPC80 was noted and, because of that, this sample received the lowest scores (Figure 6). This product was described as the hardest, with air lumps and bubbles in its structure and with the strongest scent of whey proteins and a yellow color. There is not much literature describing the organoleptic analysis of WPC dairy desserts. Most available publications focus on the relationship between organoleptic and rheological properties. For example, [PERSON] and [PERSON] [61], in their research on semi-solid dairy desserts, described the differences between color and thickness of prepared samples. They mentioned that these two features affected the acceptability of the product by consumers. They also noted that the oral thickness of dairy desserts revealed a good correlation to yield stress and apparent viscosity values [61]. We can confirm these observations. Furthermore, our research provides new information on the texture and taste of dairy desserts. The correlation between the amount of added whey protein and the acceptability of the product was noted.  
Based on the sensory evaluation, we can conclude that the intensive taste and smell of WPC80 in our product attracted the most attention from people who tested the fat-free dairy desserts. The liquid texture and high viscosity were also not well received. The homogeneous and uniform consistency of the product with 9% WPC80 represents the product that is the closest to the commercial dairy desserts that the typical consumer is used to eating. We conclude that this made this product the highest-rated sample.