Thanks to raw cow's milk, Queso Costeño and Suero costeño for the nutrients these possess and to their availability are products very consumed in the Colombian Atlantic Coast; the production of these by-products in the region are mainly not technified and produced in an artisanal way. Therefore, the objective of this research was to determine and contrast the physicochemical parameters of raw cow's milk, Queso Costeño and Suero Costeño from the municipalities of Villanueva and Santa Rosa in the Department of Bolívar-Colombia. The methods of production of Queso Costeño and Suero Costeño were observed in both municipalities, then samples of these were taken and physicochemical tests were carried out. The Queso Costeño and Suero Costeño from Villanueva presented the best results in the parameters of protein, moisture and total solids. The statistically significant differences in the production of milk byproducts assessed were due to differences in the production method of each product. Keyword: quality, fermentation, by-products, production I. INTRODUCTION The milk is the mammary secretion that comes from mammals, which is obtained from milking.It is also considered an emulsion of fatty matter in aqueous solution.This food is consumed in liquid form or with further processing as dairy products [1][2].Some of the most consumed dairy products that are part of the basic products in the Caribbean Region of Colombia are Queso and Suero costeño, given its easy acquisition and being an important source of protein [3]. Queso Costeño is a traditional cheese from the Departments of Bolívar,