Fig. 3From: Chemical composition of Gariss produced from milk of camels with different watering intervals using some traditional containers in Al-Koma Locality, North Darfur State, SudanSamples from large plastic containers used for preparing Gariss for daily consumption by herdsmen in Al-Koma Locality, while large Siin is shown at the back of camel as a main storing container for the long duration, this camel Gariss is usually used to ferment camel milk by its continuous jerkBack to article page