Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese

(1) Background: Research into incorporating plant powders into dairy products is growing because they significantly increase the nutritional value of the finished products, making them a more attractive option for consumers seeking healthier alternatives. The objective of this study is to develop a novel dairy product by incorporating camu-camu powder into fresh cow’s cheese. The material has been identified as a promising candidate due to its multiple health benefits and high antioxidant content, particularly vitamin C; (2) Methods: The stability of the product during storage was therefore evaluated by analysing its acidity, pH, dry matter content, water activity, syneresis and water holding capacity. The impact of camu-camu powder on the antioxidant activity of the cheese samples was determined using the DPPH method. A sensory evaluation was conducted to ascertain the potential functional properties and consumer acceptability of the subject; (3) Results: The bioactive compounds present in the powder have been shown to enhance the antioxidant capacity of fresh cheese, with the 2% sample demonstrating the most effective antioxidant performance. From a sensory perspective, the 1.5% sample received the highest ratings from tasters. The 1% sample is distinguished by its notable colour stability during storage. Physicochemical analysis shows that camu-camu powder is a sustainable ingredient that improves the quality and extends the shelf life of the finished product; (4) Conclusions: This information is indispensable for the evaluation of the safety and efficacy of camu-camu powder in dairy products. Moreover, it may serve as a point of departure for future studies involving the development of other food products with bioactive compounds using unconventional raw materials.