With the objectíve to know contents of calcium and phosphorus intocow' s milk of Brown Swiss and Huallaga in the sector of province of Bellavista, that was collected samples of fresh rnilk and were determined contents of calcium and phosphorus and at once evaluated the effect of them, in the processing and yielding of fresh cheese. For determination of calcium and phosphorus used atomic absorption spectrophotometer and colorimetric method, respectively, during cheese processing evaluated the lactic cultivation and calcium chloride effect, incibation-coagulation time and cheese yield, which utilized the randon completely block statistacal design with factorial arrangement 4*2*4 at 3 repetitions and duncan's and tuckey's comparison tests with P < 0.05 and orthogonal contrasts. The obtained results of this study índícate, calcium contents into nilk. is following form: BMl, BM2, HMl and H...