Study on Chemical Composition of Fermented Camel (Camelus dromedarius) Milk Gariss from Khartoum State, Sudan.

Adam Ismail Ahmed

Abstract


 The objective of the present investigation was to study the chemical composition of fermented camel milk gariss procured from different locations of Khartoum State production sites, Sudan. Gariss prepared in Khartoum State collected from ten different locations (i.e. five from Khartoum, three from Khartoum North and two from Omdurman) were subjected to chemical composition (i.e. protein, fat, ash, lactose, total solids, pH and acidity).  According to the statistical analysis of the present data there were significant differences in total means of protein, fat, total solids, titratable acidity in the three production sites of Khartoum State, but there were no significant differences in ash and lactose contents. The study concluded that chemical composition of gariss collected from different locations in Khartoum production sites has different trends associated with this factor.

Keywords


Fermented camel milk, gariss, Khartoum State, chemical composition and production site.

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