Résumé
The effect of the season in Gariss samples collected from two production sites (Kordofan and Khartoum) and in two seasons (autumn and winter) was investigated. The age of Gariss (i.e. the length of camel milk fermentation period) was documented when the samples were collected. Four different ages of Gariss were registered (5-8 h, 12 h, 48 h and more than 48 h) and their effect on the fatty acids profile and portions was studied.Whatever the season or the production site, the most common FAs were C14, C18:0 C16:0 and C8:0, while the lowest were C20:1, C18:3, C20:0, C20:5:3, C22:6:3 and C17:0. However, there was a significant difference between the two production sites (P≤0.05). Samples collected from Kordofan production site in winter has the highest short chains fatty acids (4.85%) not different from samples collected from Khartoum (4.84%), while samples collected in Kordofan in autumn was the lowest SCFA(1.68%).Samples collected from Kordofan in autumn had the highest MCFA (20.96%) compared to (10.62 and 9.90%), respectively in samples collected from Kordofan and Khartoum in winter. Regarding LCFA, samples collected from Khartoum in winter (85.26%) was significantly (P≥ 0.05) higher than (82.53 and 78.32%) observed in Kordofan, respectively in winter and autumn. Samples fermented for more than 48 h had significantly (P≤0.05) higher short chain fatty acids (SCFA) content (4.63%), compared to samples fermented for 5-8h (0.76%).Samples fermented for 5-8 h had significantly (P≤0.05) higher MCFA content (20.63%) compared to samples fermented for more than 48h (9.24%). Samples fermented for 12h had significantly (P≤0.05) higher LCFA (86.62%), compared to samples fermented for 5-8h (9.24%). Age of Gariss significantly (P≤0.05) affected SCFA, MCFA and LCFA.