## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Content of WPC80 [\%]**} & \multicolumn{4}{c}{**Texture Attributes**} \\ \cline{2-5}  & **Hardness [N]** & **Adhesiveness [J]** & **Cohesiveness** & **Springiness** \\ \hline
**5** & 21.56 \({}^{\text{a}}\)\(\pm\) 0.78 & 58.25 \({}^{\text{a}}\)\(\pm\) 4.22 & 0.47 \({}^{\text{a}}\)\(\pm\) 0.02 & 0.94 \({}^{\text{a}}\)\(\pm\) 0.009 \\
**7** & 35.78 \({}^{\text{b}}\)\(\pm\) 1.68 & 169.59 \({}^{\text{b}}\)\(\pm\) 10.74 & 0.48 \({}^{\text{ab}}\)\(\pm\) 0.03 & 0.94 \({}^{\text{a}}\)\(\pm\) 0.004 \\
**9** & 37.45 \({}^{\text{b}}\)\(\pm\) 1.46 & 197.09 \({}^{\text{b}}\)\(\pm\) 17.03 & 0.51 \({}^{\text{ab}}\)\(\pm\) 0.02 & 0.95 \({}^{\text{a}}\)\(\pm\) 0.005 \\
**11** & 94.2 \({}^{\text{d}}\)\(\pm\) 5.54 & 412.36 \({}^{\text{c}}\)\(\pm\) 28.75 & 0.51 \({}^{\text{ab}}\)\(\pm\) 0.02 & 0.98 \({}^{\text{c}}\)\(\pm\) 0.02 \\
**13** & 71.53 \({}^{\text{c}}\)\(\pm\) 4.41 & 542.9 \({}^{\text{d}}\)\(\pm\) 29.5 & 0.52 \({}^{\text{b}}\)\(\pm\) 0.03 & 0.97 \({}^{\text{b}}\)\(\pm\) 0.03 \\ \hline \hline \end{tabular}  
* Data is presented as means \(\pm\) SD (standard deviation). \({}^{\text{a}\text{-d}}\) Means in the same column with different superscripts are significantly different (\(p<0.05\), [PERSON]’s HSD test).  
\end{table} 
Table 2: Effect of different WPC80 contents on the texture attributes of high-protein fat-free dairy desserts. and sensory properties of yogurt with the addition of polymerized (PWP) and non-polymerized (WPC80) whey proteins, the authors concluded that if they had used any of the tested forms to produce the final product, the consistency of the yogurts would have been significantly greater than that of the control sample. The addition of WPC80 maintained the original cohesiveness of the yogurt for longer than the control yogurt during storage [33]. These results are similar to ours, but we did not note such a great increase in the tested feature. This could have been caused, similarly to the product hardness tests, by the WPC80 we used in our research and its composition. The obtained results could also be influenced by the reactions taking place between whey proteins and casein micelles induced by the heat. Researchers noticed that a reaction that takes place in milk and in re-suspended casein micelles during the heating process up to 90 \({}^{\circ}\)C causes limitations in the interactions between \(\beta\)-lactoglobulin and micelles because of the low number of binding sites available. Additionally, the amount of \(\alpha\)-lactoglobulin associated with the micellar pellet seemed to be related to its concentration in milk [34]. Springiness is the speed at which a deformed product returns to its initial state [31]. In texture profile analysis (TPA), springiness (elasticity) is defined as the total deformation of the specimen in the second bite [35]. In our experiment, a noticeable (\(p<0.05\)) increase in this parameter was observed in samples with the addition of 11% and 13% WPC80 (0.98 and 0.97, respectively) (\(p<0.05\)). In 2018, researchers examined the whey protein-pectin gel structure and determined the effect of heat treatment on WPC80 (50-90 \({}^{\circ}\)C). They concluded that an increase in heat treatment temperature on whey proteins resulted in an increase of springiness value in pectin-whey protein gels. They also proved that the highest value of this feature was obtained at temperatures between 80 and 90 \({}^{\circ}\)C. This may suggest that the amount of added protein had a smaller effect on the tested property compared to the temperature used during mixing [36].