Four different types of cheeses were measure detailed changes in the mineral concentrations of cheese-serum during ripening. Concentrations of minerals in cheese juice were measured. The pH value using the low pH method (LPM) cheese was significantly (p<0.05) lower than that of other cheeses. Similarly the total Ca, S, Mg, and P contents of LPM cheese were significantly lower in than those of other cheeses. Ca, S, Mg, and P remained in colloidal form, while other minerals were mostly in soluble forms after 1 day. The minerals associated with the structure of cheese (i.e., casein or colloidal calcium phosphate) remained largely insoluble even after 1 month of ripening.