In connection with the appearance on the market of unqualified cheese 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 cheese were determined with the use of standard analytical methods, determination of the fat part of the product took place through indices Reichart –Meissl and Polenske. In result of the investigation was established the existence of the Republic Moldova market – nonconforming cheese and counterfeit,both detecting foreign components 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.