Fresh cheeses were manufactured commercially from milk concentrated using ultrafiltration (UF), and were stored at 5℃ for 7, 14 and 21 day, respectively. After cold storage, the physical properties (hardness, breaking energy, elastic modulus and syneresis) of UF fresh cheeses were estimated. It was shown from the results obtained that the physical properties of UF fresh cheese were increased gradualy during cold storage. Especially, the hardness and syneresis of 14 or 21-day-refrigerated cheese were increased significantly (p ＜ 0.01) as compared with those of 7-day-refrigerated one.

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　Hard type Gouda Cheese and Saint Paulin semi hard type cheese were compared with their carbohydrates and organic acids contents during the first 70 days of storage. The main differences were aparent as follows.
　1) Different processing procedure were practiced for both cheese types. In case of Gouda cheese, they were prepressured in a cheese vat but the St. Paulin cheese were coated with Brev. lines twice.
　2) The lactose contents found in the immatured cheese was dropped significantly by 50% after 1 week of the fermentation.
　3) Five kinds of organic acids including the initial ones were detected in both cases. In Gouda cheese, lactic, pyruvic and propionic acids were increased but orotic and acetic acids were a decreased during the storage. On the other hand, changes in organic acids contents in St. Paulin cheese were detected from the beginning (7th day) and the intermediate stage (25 th day) of storage. On 7th day the lactic, acetic, propionic and pyruvic acids contents were arround 1.15%, 475ppm, 180ppm and 11ppm, respectively and decreased significantly. From 25th day they were increase again and decreased after 35 day of the storage.
　4) In case of Gouda cheese, there was a drop in pH during the first 3 days but gained a constant value of 5.6 until the 70th days. But St. Paulin cheese exhibited two major pH curves, 4.5 and 4.8 from 3-35 days and 36-70 days of the storage, respectively.

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