Cheese is the most complex and dynamic food product. By mixing fresh cheese with flavors or salt and other spices it could be obtained fresh dairy appetizer type.
Supplements used for the study were: dill, bunch onion, red pepper thinly minced (supplements were included in the coagulum).
Fresh cow cheese was analyzed by physical-chemical, rheological and sensorial point of view. The rheological analysis of the appetizer type cheese that was produced aimed at establishing the variation of the dynamic viscosity depending on the share rate, as well as the variation of the share stress depending on the share rate. The variation of these parameters determined the rheological behavior of the appetizer type cheese.
During the sensorial analysis of the fresh cow cheese and supplements were taken into consideration the following characteristics: taste, odor, color, consistency and appearance. | 
