Consumer preference surveys in many developing regions have revealed low confidence for traditional dairy products because of perceived poor safety and unhygienic practices of the processors, especially those who are low literate. Many of these products are therefore restricted to informal settings, and traditional product certification is rare. The study examines the current state of knowledge, attitudes, and practices among female cheese processors in cattle rearing villages in Southern Ghana. Semi-structured, one-on-one interviews combined with on-site observations were conducted during a mini survey. The results showed that traditional cheese processors were conversant with process controls, non-processing and processing factors that could influence the quality of their products but did not consider safety and hygiene as a critical factor. Many of the processors had poor knowledge, incorrect attitudes, and were engaged in suboptimal practices that were likely to result in poor product safety and quality.℗ Wagashie is the name of the fresh unripened soft cheese produced by Ghanaian traditional cheese makers. To study the effects of some processing factors that traditional processors believed influenced certain physicochemical attributes of Wagashie, processing was replicated on a laboratory scale with some modifications. A 3 x 3 full factorial design was used to study the effects of added salt (0.03%, 0.10% & 0.50%) and length of exposure (20 mins, 30 mins & 40 mins) of cooked curds to constant heat (75℗ʻC). The results showed that the moisture, fat and protein content of cheese curds decreased significantly (p<0.05) with increased salt. The increased curd cooking time also improved cheese yield and decreased syneresis. The pH of the cheese curds was not significantly influenced by either factor and therefore may not serve as an important process control indicator for this cheese type.℗ An intervention in the form of a scientific animation was created to test the understanding of basic food safety and hygiene concepts during Wagashie processing. The animation also contained brief education on the benefits of increased salt and prolonged curd cooking. The information in the animation was screened by food safety experts for accuracy and conciseness and translated into three Ghanaian languages (Fulani, Hausa and Ga-Adangbe) based on the languages spoken by the participants of the study. The results of the training showed a significant improvement in the knowledge and attitudes of traditional cheese processors regarding food safety and hygiene during processing.℗
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