Water thermodynamics and lipid oxidation in stored whey butter

S1 Fat, water content and water thermodynamic in whey butter and milk cream butter after storageS2 Color and gloss of whey butter and milk cream butterTHIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV

Color measurement of yogurts available on the Polish market.

The data was obtained by analyzing dairy products – yogurts available on the Polish market. Yogurts are divided into two categories: stirred yogurt and drinking yogurt. Based on the manufacturer's data, the following information was entered: taste, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The color coordinates L, a*, b* and X, Y, Z were measured in the SPIN and SPEX system. On the basis of the L coordinates (lightness), a* and b*, the following were calculated: (WI) white index, (YI) yellowness index, (C) chroma, (BI) brownness index.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV

Texture profile analyzes of stirred and drinking yogurts available on the Polish market and their classification according to IDDSI.

The data was obtained by analyzing dairy products – yogurts available on the Polish market. Yogurts are divided into two categories: stirred yogurt and drinking yogurt. Based on the manufacturer's data, the following information was entered: taste, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The following texture parameters were instrumentally measured: firmness, consistency, cohesiveness, and work of cohesion. IDDSI Flow Test: syringe flow test developed by the International Dysphagia Diet Standardization Initiative (IDDSI); Level 0 Thin (0–1 mL liquid remaining), Level 1 Slightly-Thick (1–4 mL), Level 2 Mildly Thick (4–8 mL) and Level 3, Moderately Thick (8–10 mL).THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV