International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 30-43

Effect of Season, Heat Clarification Temperature and Ripening of Cream on Color Parameters of Ghee
Sonia Mor*, Vivek Sharma, P.S. Minz and Navdeep Nain
Division of Dairy Chemistry, National Dairy Research Institute, Karnal (Haryana), India
*Corresponding author

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. No significant effect of ripening of cream and clarification temperature was observed on color value of ghee samples. The results showed that highest color value (L) for cow ghee was observed in month of Dec-Jan (79.02±1.59) and for buffalo ghee in August-September (81.95±0.637), color value (a) in the month of October–November (-14.38±0.48) and February-March (-5.08±0.291), color value (b) in December–January (77.56±1.12 and 11.77±1.094), Yellowness Index in February-March (88.03±0.95) and December-January (14.38±1.310), Whiteness Index in October–November (21.55±2.69) and February-March (80.16±0.757), respectively.

Keywords: Ghee, Color value, Season, Whiteness index

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How to cite this article:

Sonia Mor, Vivek Sharma, P.S. Minz and Navdeep Nain. 2018. Effect of Season, Heat Clarification Temperature and Ripening of Cream on Color Parameters of Ghee.Int.J.Curr.Microbiol.App.Sci. 7(10): 30-43. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.