In connection with the appearance on the market of unqualified whipped cream products within the Scientific and Practical Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated Research and Development works to establish milk products and methods of detection of counterfeit them. Physico-chemical quality indices of whipped cream were determined with the use of modern instrumental methods: Ecomilk device (10 indices), Reichart – Meissl and Polenske and analytical ones. In result of the investigation was established the existence of the Republic Moldova market – nonconforming whipped cream and counterfeit, both dilution method as water and substitution of butterfat with edible vegetable fat (falsification of content). The absence of respective information on the product label is assigned to the falsification of information category.