An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics

Abstract

West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality. A scoping review was conducted to synthesize evidence on WASC processing, safety, and quality. The findings showed that cow's milk (88.6%) and Calotropis procera (77.1%) were the predominant milk source and coagulant, respectively. Two research areas contribute to about one third of the total articles reviewed: alternative coagulants (22.9%) and partial substitution of cow's milk (11.4%). Among the various coagulants tested, only Carica papaya consistently achieved yields comparable to Cal. procera. Partial substitution with plant-based milks differentially influenced yield and composition. Findings indicated frequent microbiological hazards in market-sold WASC, with aerobic plate counts often exceeding limits and recurrent reports of coliforms and pathogens (e.g., Escherichia coli, Salmonella). In contrast, WASC produced under controlled laboratory conditions showed low aerobic counts and the absence of coliforms. In general, reporting quality was a major limitation, as most of the studies reviewed failed in reporting key processing parameters such as heating temperatures and times, coagulant concentration, and coagulation time, factors essential for assessing and reproducing cheese quality. In conclusion, this review underscores the urgent need for hygiene interventions across the value chain. Moreover, comprehensive research is needed to assess how different coagulants, extraction methods, heating conditions, and the alternatives could affect the yield, sensory characteristics, and overall quality of WASC.