A Compilation of the Traditional Processing Techniques and Microbiome in Ghanaian Fermented Milk Products

Traditional milk fermentation is an integral part of Ghana’s food heritage, contributing to both the nutrition and cultural identity of the people. Fermented milk products are of great importance in that they help in alleviating lactose intolerance, have social value and serve as a means of generating income for the producers. The benefits of fermenting foods nowadays extend to inhibiting pathogenic microorganisms while also enhancing the nutritional value and digestibility of foods. Various traditional fermented milk products are produced and consumed in Ghana. These include <i>nunu</i>, <i>wagashi</i> (soft cheese), <i>brukina,</i> and <i>nyarmie.</i> Milk fermentation in Ghana is usually by spontaneous fermentation and these fermented products contain rich and valuable microbial diversity, dominated by lactic acid bacteria and yeasts. A Comprehensive knowledge of the traditional production processes and microbiological aspects of these products is critical for the development of products with enhanced quality, safety and health benefits for sustainable food security in Ghana and elsewhere. This review aims to provide a comprehensive compilation of the fermentation processes of these products and the associated microbiome. The documentation of these products will go a long way to establish a foundational reference point, providing a basis for future research in Ghanaian milk processing and standardization efforts.