In the present study, red capia pepper, broccoli, pumpkin, carrot purees and a probiotic culture containing Lactobacillus acidophilus were added to the conventionally produced Armola cheese to improve the functional properties of the cheese. The analyses showed that there were significant differences between the physicochemical and functional properties of the cheese samples. The samples containing broccoli had the highest antioxidant activity. Except for the control sample, L. acidophilus counts in Armola cheese samples were found to be 10 6 log cfu/g on day 30 and the samples were found to maintain their probiotic properties until the end of the storage period.