Effect of season, heat clarification temperature and ripening of cream on color parameters of ghee

The objectives of this study were to evaluate the effect of season, heat clarification temperature and ripening of cream on the color attributes L [lightness (100: white, 0: black), a (+: red, -: green) and b (+: yellow, -: blue)] and Yellowness and Whiteness Index was observed. It was observed that effect of season was visible on the color value a, b and Yellowness Index of cow ghee and buffalo ghee whereas seasonal variation did not make any significant difference on the color value (L) and Whiteness Index.