Can adding cornelian cherry pure to whey cheese help to make it more functional in terms of physical, chemical and microbial properties?

Background Lor whey cheese (LWC) is a nutritious dairy product. Cornelian cherry ( Cornus mas L.) is a fruit rich in phenolic compounds and anthocyanins. Functional foods with enhanced nutritional value can be developed using the cornelian cherry fruit. Objective The main aim of this study was to produce functional LWC enriched with antioxidants and phenolic compounds through the addition of cornelian cherry puree, and to investigate its quality properties. LWC samples were evaluated in terms of physicochemical, microbiological, and sensory properties, as well as shelf life. Methods Cranberries were mashed following heat treatment and added to LWC at different concentrations (3%, 5%, 7%, and 10% w/w). All sample groups were vacuum-packed and stored at +4 °C until the analysis days (1st, 3rd, 5th, 7th, and 10th days). On these days, microbiological analyses were performed to evaluate shelf life. In addition, antioxidant activity and total phenolic content were measured in the LWC samples. Results The addition of cornelian cherry to LWC resulted in a reduction in total viable count, psychrophilic bacteria, and yeast numbers, along with an increase in Enterobacteriaceae spp. counts. The cornelian cherry puree contributed to a “phenolic character,” referring to the presence of plant-derived antioxidant compounds measured as total phenolic content (mg GAE/100 g). These compounds were associated with increased antioxidant activity, particularly in the LC5 sample (1.7 mg GAE/100 g), where consistent antioxidant effects were observed across all concentrations. The addition of cornelian cherry puree did not lead to a statistically significant change in the shelf life of LWC (p > 0.05). Conclusions This study demonstrated that the addition of cornelian cherry puree to LWC resulted in a functional food product with enhanced phenolic compound content and antioxidant capacity.