Chemical composition of Gariss produced from milk of camels with different watering intervals using some traditional containers in Al-Koma Locality, North Darfur State, Sudan

Table 1 Chemical composition of fermented camel milk “Gariss” obtained from four different locations in Al-koma Locality, North Darfur State

Constituents	Areas				Total	Sig. level
Constituents	Sari	Om-Hageleeg	Om-Alhussain	Al-Koma	Total	Sig. level
Total solids (%)	8.35 ± 0.28^a	7.28 ± 0.58^ab	6.70 ± 0.35^b	6.87 ± 0.50^bc	7.35 ± 0.22	0.025*
Fat (%)	2.71 ± 0.09^a	2.91 ± 0.21^a	2.25 ± 0.16^b	2.50 ± 0.14^ab	2.58 ± 0.08	0.025*
Protein (%)	1.91 ± .05^ab	2.08 ± 0.10^a	1.70 ± .07^b	1.71 ± .07^b	1.86 ± 0.04	0.002**
Ash (%)	0.68 ± 0.02^a	0.65 ± 0.04^a	0.66 ± 0.03^a	0.69 ± 0.02^a	0.67 ± 0.01	0.872^NS
pH	3.77 ± 0.05^a	3.78 ± 0.06^a	3.66 ± 0.06^a	3.88 ± 0.08^a	3.77 ± 0.03	0.226 ^NS

NS no significant
^a,b,cMean values within the same row with different superscript letter are significantly different at P < 0.05
*Significant at P < 0.5
**Significant at P < 0.01

ISSN: 2352-619X