The study explores the enrichment of fresh cheese with parts of Myrtus communis L., focusing on its nutritional and sensory enhancements. Traditional plant-based remedies have long been used for their beneficial effects, and modern science has isolated active compounds from these plants, finding applications in various industries. The secondary metabolites in plants, such as anthocyanins, flavonoids, and tannins, play significant roles in physiological processes and have notable therapeutic properties.

The methods involved determining the phenolic content and antioxidant activities of the Myrtus communis extracts. The Folin–Ciocalteu method was used for total polyphenols, while specific protocols measured flavonoids, flavonols, condensed tannins, and anthocyanins. The antioxidant activities were assessed using the reducing power, DPPH, ABTS, and hydrogen peroxide scavenging assays. For cheese production, raw milk's physicochemical and microbiological qualities were analyzed, and the cheese was enriched with Myrtus communis parts.

Results indicated that the enriched cheeses had varying sensory attributes. The fresh cheese enriched with Myrtus fruit powder (cheese B) received the highest appreciation for its "medium odor" and moderate acidity, likely due to the physical integrity of the Myrtus fruit and the freshness of the product. Cheese A (plain) was appreciated for its white paste, but less so for its yellow paste. The addition of Myrtus parts improved the cheese's sensory properties, particularly in odor and acidity.

In conclusion, the study demonstrates that incorporating Myrtus communis parts into fresh cheese can enhance its sensory attributes and potentially its nutritional value, leveraging the plant's rich phenolic content and antioxidant properties​