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. |
