The contents of ascorbic acid in milk and fermented milk, yogurt added with fruits were determined by 2.6-dichlorophenol indophenol method using a Spectrophotometer. Threes sample of fruit milks and three of fruit yogurts were collected from the several markets in Busan City. The amounts of the vitamin as the reduced form were 0.16 mg/100m1 of strawberry milk, 0.31mg/100m1 of orange milk, and 0.08mg/100m1 of banana milk. The vitamin was not detected from the fermented fruit yogurt samples.