## 3 Results and Discussion
### Consumer Opinion  
The greatest number of respondents preferred butter both at 4 \({}^{\circ}\)C and 20 \({}^{\circ}\)C (Table 5). Additionally, all the attributes (colour, appearance, aroma, spreadability and taste) of that product were deemed the most attractive. An exception was found for the aroma of butter at 20 \({}^{\circ}\)C. At the temperature of 20 \({}^{\circ}\)C, the greatest percentage of consumers preferred the aroma of the 74% dairy spread.  
[PERSON] et al. [41] showed that more than 230 volatile compounds have been identified in butter. However, only a small number of them can be considered key odorants of the butter aroma. As [PERSON] and [PERSON] [42] reported, the characteristic flavour of cultured butter is associated with diacetyl and \(\delta\)-decalactone compounds. Some aromatic compounds of butter are located in water droplets, and this could explain why the respondents preferred the smell of the 74% dairy spread (at 20 \({}^{\circ}\)C) (i.e., of the product with the highest water content).  
In addition, it was checked whether a given respondent gave the same assessment of the examined feature at 4 and 20 \({}^{\circ}\)C. The responses concerning preferences for the 5 attributes of spreads at temperatures of 4 and 20 \({}^{\circ}\)C overlapped at 67% (for colour), 47% (for appearance), 42% (for aroma), 60% (for spreadability) and 62% (for taste). Most respondents (73%) had identical preferences concerning their favourite types of products in both temperature variants.  
In order to verify which attribute was most significant in the evaluation of milk fat products, it was examined to what extent the selection of a product with a preferred attribute overlapped with the preference for a given product (Table 6). It was checked which fat attributes were most important to the respondents. The most important attributes and criteria in the selection of products were taste and colour. The attribute shown to be least significant in the selection of butter and reduced fat butter was spreadability at 4 \({}^{\circ}\)C and aroma at 20 \({}^{\circ}\)C.  
In the last part of the study, the respondents expressed their opinions on the shade of milk fats. Most of them (68%, n = 600 respondents) stated that they preferred milk fat products with a more yellow rather than white colour. For this reason, some dairy companies add colourants to butter and reduced fat butter. One of the more interesting methods of altering the butter's colour is adding powdered carrot [43] and sea buckthorn to it [36].  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{3}{*}{**Attribute**} & \multirow{3}{*}{**Temperature (\({}^{\circ}\)C)**} & \multicolumn{3}{c}{**Product**} \\ \cline{3-5}  & & \multicolumn{3}{c}{**Three-Quarter Fat Butter**} & **Dairy Spread 74\%** & **Butter** \\ \cline{3-5}  & & \multicolumn{3}{c}{**Number of Votes for Which the Attribute Obtained 2 on a Scale of 0=2 (n = 100 Consumers)**} \\ \hline Colour & 4 & 25 & 28 & 47 \\  & 20 & 8 & 27 & 65 \\ \hline Appearance & 4 & 31 & 6 & 63 \\  & 20 & 10 & 35 & 55 \\ \hline Aroma & 4 & 26 & 18 & 56 \\  & 20 & 29 & 50 & 21 \\ \hline Spreadability & 4 & 19 & 26 & 55 \\  & 20 & 17 & 29 & 54 \\ \hline Taste & 4 & 9 & 40 & 51 \\  & 20 & 12 & 13 & 75 \\ \hline Liking & 4 & 8 & 25 & 67 \\  & 20 & 10 & 15 & 75 \\ \hline \hline \end{tabular}
\end{table}
Table 5: The preferences (%) regarding colour, appearance, aroma, spreadability, taste and an overall preference for milk fat products (n = 100).