Chemical composition of fermented milk (roub and mish) in Sudan

When comparing roub and mish a non significant differences were obtained for the measurements. Between mixture and roub significance variations were reported for ash %, lactic acid % (P ⩽ 0.05) and lactose (P ⩽ 0.001). Also, significance variations were found in ash % (P ⩽ 0.05), and lactose % (P ⩽ 0.001), when comparing mixture and mish. This could be due to fermentation and addition of spices.