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In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were 5.90∼6.49, while those of whey drinks 6.07∼6.49, and fermented whey drinks 3.97∼4.91. The acidities of fresh cheeses were 0.09∼0.26%, while those of whey drinks 0.090.36%. The contents of solid substances, protein and lactose in fresh cheeses were 25.67∼34.18%, 7.45∼9.11% and 3.61∼4.14%, while those of whey drinks 7.39∼7.70%, 0.88-0.94% and 4.93∼6.17%, respectively. The lactic acid contents of whey drinks varied from 0.01∼0.38%, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were 0∼30/g, while those of whey drinks 0-SOlml. The psychrotrophs counts of fresh cheeses were 0∼20/g, while those of whey drinks 0∼60/ml. Lactic acid bacterial counts in both products were not detected except for 97∼401 × 108/ml in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.
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