## 3 Results and Discussion
### Texture  
A 3.7-fold reduction in the hardness of the FWC/WPC (Table 2; Figure 2) was observed compared to the FWC (\(p\) < 0.05). According to [PERSON] et al. [14], the introduction of 2% to 4% of a WPC in cheese production increased the hardness, but the addition of 6% significantly reduced the hardness. The same authors suggested that the characteristics that determine cheese texture were moisture, fat, pH, and the structure of the protein matrix. Similar results were presented by [PERSON] [40], where the impact of the addition of 1% to 3% WPC in the production of Kariesh cheese was analyzed. The results showed that the hardness, cohesiveness, springiness, gumminess, and chewiness values decreased after the addition of inulin or a WPC. The addition of single-heated polymerized whey proteins to buttermilk reduced the cheese hardness by 40% (FWC/SPWP; \(p\) < 0.05) compared to the control sample but promoted a 2-fold increase in hardness compared to the FWC/WPC (\(p\) < 0.05). [PERSON] et al. [41] showed that the addition of polymerized whey proteins thickened the \begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Parameters** & **FWC** & **FWC/WPC** & **FWC/SPWP** & **FWC/DPWP** \\ \hline Moisture (g/kg) & 783.7 \(\pm\) 1.52 \({}^{\text{a}}\) & 784.5 \(\pm\) 1.36 \({}^{\text{a}}\) & 784.3 \(\pm\) 0.95 \({}^{\text{a}}\) & 783.6 \(\pm\) 3.03 \({}^{\text{a}}\) \\ Fat (g/kg) & 21.4 \(\pm\) 0.20 \({}^{\text{a}}\) & 21.2 \(\pm\) 0.23 \({}^{\text{a}}\) & 21.1 \(\pm\) 0.11 \({}^{\text{a}}\) & 21.2 \(\pm\) 0.66 \({}^{\text{a}}\) \\ TN (g/kg) & 28.4 \(\pm\) 0.11 \({}^{\text{a}}\) & 30.5 \(\pm\) 0.06 \({}^{\text{b}}\) & 31.4 \(\pm\) 0.26 \({}^{\text{c}}\) & 31.1 \(\pm\) 0.06 \({}^{\text{c}}\) \\ CN (g/kg) & 142.1 \(\pm\) 0.15 \({}^{\text{a}}\) & 142.0 \(\pm\) 0.40 \({}^{\text{a}}\) & 141.9 \(\pm\) 0.66 \({}^{\text{a}}\) & 142.3 \(\pm\) 0.26 \({}^{\text{a}}\) \\ NCN (g/kg) & 0.1 \(\pm\) 0.06 \({}^{\text{a}}\) & 4.6 \(\pm\) 0.10 \({}^{\text{b}}\) & 4.5 \(\pm\) 0.23 \({}^{\text{a}}\) & 4.5 \(\pm\) 0.00 \({}^{\text{b}}\) \\ NPN (g/kg) & 3.1 \(\pm\) 0.06 \({}^{\text{a}}\) & 3.0 \(\pm\) 0.00 \({}^{\text{a}}\) & 3.0 \(\pm\) 0.06 \({}^{\text{a}}\) & 3.0 \(\pm\) 0.06 \({}^{\text{a}}\) \\ TP (g/kg) & 167.4 \(\pm\) 1.42 \({}^{\text{a}}\) & 173.7 \(\pm\) 0.53 \({}^{\text{b}}\) & 174.4 \(\pm\) 0.64 \({}^{\text{b}}\) & 174.9 \(\pm\) 0.30 \({}^{\text{b}}\) \\ WP (g/kg) & 7.1 \(\pm\) 0.10 \({}^{\text{a}}\) & 8.0 \(\pm\) 0.10 \({}^{\text{b}}\) & 8.3 \(\pm\) 0.05 \({}^{\text{b}}\) & 8.4 \(\pm\) 0.30 \({}^{\text{b}}\) \\ Titratable acidity (\%) & 1.6 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.5 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.6 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.6 \(\pm\) 0.10 \({}^{\text{a}}\) \\ pH & 4.61 \(\pm\) 0.01 \({}^{\text{a}}\) & 4.60 \(\pm\) 0.01 \({}^{\text{a}}\) & 4.59 \(\pm\) 0.03 \({}^{\text{a}}\) & 4.58 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Cheese yield (\%) & 9.75 \(\pm\) 0.05 \({}^{\text{a}}\) & 21.97 \(\pm\) 0.00 \({}^{\text{d}}\) & 20.34 \(\pm\) 0.09 \({}^{\text{b}}\) & 21.34 \(\pm\) 0.06 \({}^{\text{c}}\) \\ \hline \hline \end{tabular} FWC, fresh white cheese from buttermilk; FWC/WPC, fresh white cheese from buttermilk with single-heated polymerized whey proteins; FWC/DPWP, fresh white cheese from buttermilk with double-heated polymerized whey proteins; FNC/DPWP, fresh white cheese from buttermilk with double-heated polymerized whey proteins; TN, total nitrogen; CN, casein nitrogen; NCN, non-casein nitrogen; NPN, non-protein nitrogen; TP, total protein; WP, whey protein. \({}^{\text{a}}\)\({}^{\text{c}}\) different small letters in superscript in the rows indicate between parameters statistically significant differences (\(p\) = 0.05).  
\end{table} 
Table 1: Composition and cheese yield of fresh white cheeses from buttermilk with polymerized whey proteins. cheese mass due to their ability to emulsify fat and increase water absorption. Casein could crosslink with whey proteins in cheesemaking. This leads to the cheese possessing a higher hardness [42].