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Statistical Analysis of Traditional Practices of Fermented Camel Milk in North Kordofan State, Sudan

Ahmed¹*, A.I., Blanchard², L., Abdelhadi³, O.M.A., Bakheit³, S.A. and Faye⁴, B.

¹Department of Biochemistry & Food Science, Faculty of Natural Resources & environmental Studies, University of Kordofan, Sudan.
²Ecole Nationale V?t?rinaire De Nantes, Nantes, France.
³Department of Animal Production, Faculty of Natural Resources & Environmental Studies, University of Kordofan, Sudan.
⁴CIRAD, UR 18, Campus International de Baillarguet, 34398 Montpellier cedex 5, France.

Malaysian J. Anim. Sci. 2014 17(1): 111-122

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The present work was conducted to study the preparation process of fermented camel milk (locally named as gariss) according to camel herders. A questionnaire was designed to collect information including methods for using starter, daily type of starter used, use of spices as well as duration of the fermentation. In addition, supplementary variables which had a potential effect on the quality of gariss were taken in account. The results indicated four types of farms according to gariss preparation process: 1) use of gariss without any added spice (27.59%), 2) addition of spices at least once per month and use of previous day gariss (41.38%), 3) use of gariss and spices with less than 12 h for fermentation (13.79%) and 4) use of a spices for the preparation of the first gariss and fermentation time exceeding 12 h (17.24%). The study indicated three types of farmers according to the quantity of camel milk transformed to gariss: 1) transformation of almost all milk and a preference for bitter or acidic taste (48.28%), 2) expected consistency of the gariss which was a major criterion to judge the quality of gariss (17.24%) and 3) low quantity or variable amount of gariss prepared by a single operator (34.48%). The study concluded that gariss preparation differs according to method adopted by the camel herders and farms.