The aim of the study was to evaluate possibility of improving quality of low fat cheeses (content of fat was reduced to 30% in dry matter) by introduction of aroma preparation obtained with yeast Yarrowia lipolytica JII1c. The preparation was prepared by introduction of yeast culture to paracasein at concentration 10⁸ cfu·g^-1 and incubation at temp. 30°C for four days. Afterwards pasteurized and homogenous preparation was added to cheese milk at concentration of 3%. Following low fat cheeses of 1,5 and 3,3% NaCl were produced and ripened for 8 weeks. It was shown that application of degraded para-casein into cheeses caused increase of proteolytic and lipolytic changes. However they were more advanced in cheeses of lower salt content. But comparing to control cheeses produced without preparation the experimental cheeses contained higher amounts of low nitrogen compounds, free fatty acids and volatile aroma compounds. Their sensory parameters appeared also different in comparison to control.

13-24