摘要：When analyzing cheese quality, determination of organic acids is of special importance, since the content of organic acids influence the taste and flavour of cheese and also give an insight into metabolic processes occuring during cheese production. The content of organic acids permits conclusions regarding the cheese faults and gives information about their causes. At certain stages of the technological procedure the amount of lactic, acetic, propionic, isobutyric and butiryc acid was determined. Correlations between individual acids were calculated and the influence of organic acids on the quality of Parmesan cheese was estimated
