Mozzarella cheese was made by using tomato juice. It could be noticed that free radicals scavenging activity (RSD %) increased by increasing tomato juice. Total Phenolic compounds (T.P.C) [mg (Gallic acid equivalent) GAE/100mg] took the same trend of RSA , compared with control ( made by using starter )which, had the lowest content of free radicals scavenging activity and phenolic compounds. The treated variants and the control of cheese was made by the conventional method. Chemical, microbiological or rheological as well as organoleptic properties were carried out. Cheese with tomato juice was the best treatment from the chemical, microbiological, rheological and organoleptic properties.