Research article · 2025 · Full text
International Journal of Agriculture and Food ScienceComparative study on the impact of seasonal variations on pure cow and buffalo ghee
Volume 7(9) · Pages 18–21 · DOI: 10.33545/2664844x.2025.v7.i9a.726 ↗
Research areasLivestock Management and Performance Improvement
Abstract
Author-writtenThe quality and stability of ghee, a clarified milk fat widely used in South Asian cuisine and traditional medicine, are significantly influenced by environmental and processing conditions. This study investigates the effect of seasonal variations on the physico-chemical parameters of pure cow and buffalo ghee. Analytical parameters assessed include Butyro-refractometer (BR) readings, Reichert-Meissl (RM) values, Polenske values, and Kirschner values (IV). Ghee samples were produced using the creamery butter method to ensure consistency. Findings revealed that seasonal variations significantly affected all measured parameters, indicating a strong correlation between climatic factors and ghee composition. Notably, all values remained within the permissible thresholds established by AGMARK (1981) and the Food Safety and Standards Regulations (FSSR, 2011). A key observation was that buffalo ghee consistently exhibited higher Kirschner values (26.84-33.96) than cow ghee (20.74-24.14), underscoring the Kirschner index as a robust marker for distinguishing between the two types.
Summary
Source-checkedPlain-language reading of the full paper, prepared with AI and checked against the text. Each point links to the authors' own words.
Why it matters
- Ghee is a clarified butter with long-standing cultural, medicinal, and culinary significance in the Indian subcontinent. View evidence ↗
- Unlike global trends, the Indian dairy sector relies heavily on buffalo milk, which provides approximately 40-43% of the national supply. View evidence ↗
- The chemical and physical properties of ghee can change based on factors such as the animal species, preparation methods, and seasonal conditions. View evidence ↗
The question
- The study aims to determine how seasonal variations affect the physico-chemical characteristics of pure cow and buffalo ghee. View evidence ↗
What they did
- Milk samples for cow and buffalo ghee were collected every two months over a ten-month period from local dairies in Kurukshetra. View evidence ↗
- To maintain consistency, the researchers used the creamery butter method to produce the ghee samples. View evidence ↗
- The study measured four analytical parameters: Butyro-refractometer (BR) readings, Reichert-Meissl (RM) values, Polenske values, and Kirschner values. View evidence ↗
- Data were analyzed using one-way ANOVA and Duncan’s Multiple Comparison test at a 95% confidence interval using SAS software. View evidence ↗
What they found
- Butyro-refractometer (BR) readings peaked in February-March for both cow (42.89 ± 0.004) and buffalo ghee (42.22 ± 0.004), with the lowest values occurring in December-January for cow ghee (42.18 ± 0.004) and August-September for buffalo ghee (41.29 ± 0.004). View evidence ↗
- Polenske values for both cow and buffalo ghee peaked in December-January, with cow ghee reaching 1.73 ± 0.04 and buffalo ghee reaching 1.37 ± 0.041. View evidence ↗
- Kirschner values for both types of ghee were highest in August-September (cow: 22.96 ± 0.23; buffalo: 29.34 ± 0.056) and lowest in December-January (cow: 21.37 ± 0.09; buffalo: 27.23 ± 0.156). View evidence ↗
- BR readings overlap between cow (41.87-43.62) and buffalo ghee (40.01-43.23), making this parameter unreliable for distinguishing the two species. View evidence ↗
What it means
- The authors conclude that the Kirschner value is a reliable marker for differentiating cow and buffalo ghee because their value ranges do not overlap. View evidence ↗
- Regardless of seasonal changes, all tested ghee samples complied with AGMARK (1981) and FSSR (2011) regulatory standards. View evidence ↗
Visual summary
2 visualsIllustrations explain the paper; charts are replotted from the paper's own table values.
Sample Intervals / AUG-SEP and OCT-NOV and more: 42.84±0.004b vs 41.29±0.004d
Replotted from Table 1 (page 2) of the original paper. Every bar is the paper's own table value.
View source evidence ↗
AUG-SEP and Sample Intervals / OCT-NOV and more: 1.47±0.04 b vs 1.27±0.041ab
Replotted from Table 3 (page 3) of the original paper. Every bar is the paper's own table value.
View source evidence ↗Figures & tables
From the original paper
Table 1
Table 2
Table 3
Table 4
Table 5Introduction
India stands as the global leader in milk production, contributing an estimated 239.3 million tonnes during the 2023-2024 period (NDDB, 2025). Accounting for nearly one-quarter of the world's total milk output, the Indian dairy sector is predominantly sustained by cow and buffalo milk. While cow milk comprises approximately 83% of global production and buffalo milk around 13% (FAO, 2023), the Indian scenario diverges notably-buffalo milk contributes nearly 40-43% of the national supply (NDDB, 2024). Among the diverse array of dairy products, ghee represents the most significant avenue of milk utilization in India, underscoring the need for rigorous quality assessment. Ghee, derived from the Sanskrit term ghṛita meaning "sprinkled," is a clarified form of butter that has held cultural, culinary, and medicinal importance across the Indian subcontinent for centuries. Its appeal lies in its natural origin, rich sensory profile, nutritional density, and functional versatility. Traditionally prepared from cow, buffalo, or mixed milk sources, ghee is valued for its digestibility and health-promoting properties, attributed to its short-chain fatty acids. Estimates suggest that approximately 30-35% of India's milk is converted into ghee annually (Pawar et al., 2012) [12] , reinforcing its role as a preferred medium for cooking, frying, and garnishing. Beyond its culinary applications, ghee is recognized for containing essential fat-soluble vitamins (A, D, E, and K) and bioactive fatty acids such as linolenic and arachidonic acid. Historical accounts and traditional medicine sources have credited ghee with benefits ranging from cognitive enhancement to therapeutic effects on ulcers and ocular health (Rangappa & Achaya, 1974) [14] . Given its widespread consumption and cultural significance, it is imperative that ghee production adheres to compositional standards outlined by the Food Safety and Standards Authority of India (FSSAI, 2011). However, the physico-chemical properties of ghee are not static; they are influenced by multiple variables including the method of preparation, clarification temperature, species of milk origin, feeding practices, and seasonal conditions. In light of these factors, the present study aims to investigate the impact of seasonal variation on the physico-chemical characteristics of pure cow and buffalo ghee.
Material and Methods
Material and Methods
Chemicals and reagents
Potassium hydroxide pellets, Sodium hydroxide pellets and Sulphuric acid (AR grade, Qualigens fine chemicals, Mumbai, India), Oxalic acid (Glaxo Laboratories Ltd, Mumbai, India), Barium hydroxide and Silver Sulfate (AR grade Sisco Research Laboratories Pvt. Ltd., Maharashtra, India), Glycerol (AR grade, Ranbaxy Laboratories Ltd., Punjab, India), Phenolphthalein (AR, s.d. fine-chem Ltd., Mumbai, India).
Preparation of ghee samples
Samples of cow/buffalo ghee were prepared by creamery butter method (De, 2010). Cow and buffalo milks used for the preparation of respective ghee samples were collected every two months up to complete ten months (August-September, October-November, December-January and February-March, April-May) from the local dairies of kurukshetra. Soon after the collection of milk samples, these were warmed to 40 °C and separated into cream using mechanical cream separator. Butter was prepared from cream under standard conditions (9 °C in summer and 13 °C in winter) by churning of cream using hand operated butter churn. The butter was then heated on direct flame in a stainless-steel vessel and clarified into ghee with continuous stirring at temperature of 120 °C/flash. Ghee was then filtered through 6-8-fold muslin cloth followed by further filtration by using Whatman No. 4 filter paper in glass vacuum assembly and finally filled in bottles, cooled to room temperature and kept in a refrigerator (5 to 10 °C) till further analysis.
Physico-chemical constants of ghee
The physico-chemical constants such as Reichert-Meissl (RM) value, Polenske value (PV) and Butyro-refractometer reading of above said samples (Pure cow ghee samples and buffalo ghee samples) were determined by the methods as described in SP: 18 (Part XI) -1981 (BIS 1981). Kirschner Value (K) was determined by the method of Ghatak and Bandyopadhya (2007).
Statistical Analysis
The data obtained in the present study was subjected to oneway analysis of variance (ANOVA) for the significant difference in the samples via Duncan's Multiple Comparison test performed at 95% confidence interval with SAS software (version 9.3 for windows), San Diego California, USA.
Results and Discussion
Physico-chemical constants of pure ghee samples
Effect of season on Butyro-refractometer (B.R) reading of pure cow and buffalo ghee
The seasonal variation in Butyro-refractometer (B.R.) readings for pure cow and buffalo ghee is summarized in Table 1. The data indicate that cow ghee exhibited its highest B.R. value during February-March (42.89 ± 0.004) and the lowest during December-January (42.18 ± 0.004). Similarly, buffalo ghee showed a peak B.R. reading in February-March (42.22 ± 0.004) and a minimum in August-September (41.29 ± 0.004). Statistical analysis (ANOVA) confirmed significant monthly variation in B.R. readings for both types of ghee (p< 0.05). All observed values conformed to the FSSAI-prescribed range for ghee in northern India (40-43 at 40 °C). Notably, cow ghee consistently demonstrated slightly higher B.R. readings than buffalo ghee, which may be attributed to its relatively greater proportion of unsaturated fatty acids and lower saturated fat content (Kumar, 2003; Blasi et al., 2008; Menard et al., 2010) [6,2,10] . These findings align with previous reports by Kumar (2013) [8] , suggesting that seasonal factors such as ambient temperature and humidity may influence animal feeding behavior and digestion, thereby affecting milk fat composition.
| Temperature of Clarification | Sample Intervals | — | — | — | — | — |
|---|---|---|---|---|---|---|
| AUG-SEP | OCT-NOV | DEC-JAN | FEB-MAR | APR-MAY | CD value (P≤0.05) | |
| Cow ghee | 42.84±0.004b | 42.27±0.004c | 42.18±0.004d | 42.89±0.004a | 42.85±0.004a | 0.0108 |
| Buffalo ghee | 41.29±0.004d | 41.48±0.00c | 41.91±0.00b | 42.22±0.00a | 41.86±0.004a | 0.0108 |
Table text extracted from the original PDF; superscript letters are shown inline. The original table image is below.
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Effect of season on Reichert-Meissl (RM) value of pure cow and buffalo ghee
Seasonal fluctuations in the Reichert-Meissl (RM) value of pure cow and buffalo ghee are summarized in Table 2. For cow ghee, the highest RM value was recorded during February-March (30.45 ± 0.31), while the lowest occurred in August-September (28.18 ± 0.22). Statistical analysis revealed significant differences (p< 0.05) in RM values between samples prepared from ripened cream during August-September and October-November, compared to those from December-January and February-March. In the case of buffalo ghee, RM values peaked in December-January (31.78 ± 0.09) and were lowest in October-November (32.01 ± 0.08). Although significant monthly variation was observed (p< 0.05), no statistical difference was found between December-January and February-March. Overall, buffalo ghee exhibited higher RM values than cow ghee, which may be attributed to its relatively greater concentration of short-chain fatty acids such as butyric and caproic acids (Kumar, 2008; Lal & Narayanan, 1984; Ramamurthy & Narayanan, 1971) [7,9,13] . These findings suggest that seasonal conditions particularly temperature and humidity, may influence animal feeding behavior and digestion, thereby affecting milk fat composition. The results align with previous studies (Kumar, 2013; Rangappa & Achaya, 1974) [8,14] and confirm that RM values for both cow and buffalo ghee remained within the FSSAI prescribed limits for northern India, i.e., not less than 28. 3) revealed that Polenske value of pure buffalo ghee differed significantly (p< 0.05) in all months whereas no significant difference in Polenske value was observed in August-September and February-March. Analysis of variance of the data (Table 3) revealed that Polenske value of pure buffalo ghee differed significantly (p< 0.05) in all months. Perusal of the data also revealed that average Polenske value of pure cow ghee was higher than the Polenske value of pure buffalo ghee as cow ghee (Table 3) contained slightly higher amount of caprylic acid and capric acid as compared to buffalo ghee (Kumar, 2013; Kumar, 2008; Lal and Narayanan, 1984; Ramamurthy and Narayanan, 1971) [8,7,9,13] .
| Temperature of Clarification | — | Sample Intervals | — | — | — | — |
|---|---|---|---|---|---|---|
| AUG-SEP | OCT-NOV | DEC-JAN | FEB-MAR | APR-MAY | CD value (P≤0.05) | |
| Cow ghee | 1.37±0.04 b | 1.47±0.04 b | 1.73±0.04 a | 1.67±0.04 a | 1.59±0.04 ab | 0.108 |
| Buffalo ghee | 1.23±0.041 b | 1.27±0.041ab | 1.37±0.041a | 1.23±0.041 b | 1.24±0.041 b | 0.108 |
Table text extracted from the original PDF; superscript letters are shown inline. The original table image is below.
View original table image
| Temperature of Clarification | Sample Intervals | — | — | — | — | — |
|---|---|---|---|---|---|---|
| AUG-SEP | OCT-NOV | DEC-JAN | FEB-MAR | APR-MAY | CD value (P≤0.05) | |
| Cow ghee | 28.18±0.22 b | 28.64±0.31b | 29.82±0.17a | 30.45±0.31 a | 28.45±0.31 b | 0.705 |
| Buffalo ghee | 31.21±0.146b | 32.01±0.08c | 31.78±0.09a | 31.55±0.04 a | 31.56±0.04 a | 0.267 |
Table text extracted from the original PDF; superscript letters are shown inline. The original table image is below.
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Results obtained in the present study; on the Polenske value of cow ghee is in general agreement with those reported by Kumar (2013) [8] , Kumar (2008) [7] , Rangappa and Achaya (1974) [14] . This may be due to the change in feeding as well as some seasonal variations like heat and humidity, wherein behavior of animals with respect to feed intake and digestion was affected. In both the cases Polenske value was meeting the AGMARK standards of ghee i.e. 1 to 2.
Kirschner value
The average of Kirschner value in different periods of the year of pure cow and buffalo ghee are presented in the tables 4. It can be seen from the table 1.4 that Kirschner value of pure cow ghee was highest in the month of August-September (22.96±0.23) and lowest in month of December-January (21.37±0.09). Analysis of variance of the data (Table 4) revealed that Kirschner value of pure cow ghee in August-September and October-November differed significantly (p< 0.05) from Kirschner value in December-January and February-March but remained unaffected in period from August-September and October-November. It can be seen from the table 4 that Kirschner value of pure buffalo ghee was highest in the month of August-September (29.34±0.056) and lowest in month of December-January (27.23±0.156). Analysis of variance of the data (Table 1.4) revealed that Kirschner value of pure buffalo ghee differed significantly (p< 0.05) in all months whereas no significant difference in Kirschner value was observed in October-November and February-March. Perusal of the data also revealed that average Kirschner value of pure buffalo ghee was higher than the Kirschner value of pure cow ghee (Tables 4) as buffalo ghee contained slightly higher amount of butyric acid as compared to cow ghee (Kehar, 1956) [5] . Perusal of the data revealed that in both the cases i.e. ghee the effect of season in Kirschner value was visible. However, Kehar (1956) [5] reported high Kirschner value in winter season and lower in summer season for cow ghee samples. He attributed this change to the diminution in amount of secretion of butyric acid due to paucity of green fodder in summer. In contrast, the Kirschner value demonstrated a clear and consistent distinction. Buffalo ghee samples consistently recorded higher values, with even the lowest readings surpassing the upper limit observed in cow ghee. This pronounced separation suggests that the Kirschner value may serve as a reliable marker for distinguishing buffalo ghee from cow ghee. Establishing species-specific thresholds for this parameter could enhance the characterization and authentication of ghee in regulatory and commercial contexts.
| Temperature of Clarification | Sample Intervals | — | — | — | — | — |
|---|---|---|---|---|---|---|
| AUG-SEP | OCT-NOV | DEC-JAN | FEB-MAR | APR-MAY | CD value (P≤0.05) | |
| Cow ghee | 22.96±0.23 a | 22.87±0.06a | 21.37±0.09b | 21.59±0.43 b | 21.89±0.43 b | 0.663 |
| Buffalo ghee | 29.34±0.056a | 28.11±0.019b | 27.23±0.156c | 28.14±0.122b | 28.79±0.122ab | 0.275 |
Table text extracted from the original PDF; superscript letters are shown inline. The original table image is below.
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Conclusion
The findings of this study indicate that Butyro-refractometer (B.R.) readings and Polenske values cannot be reliably used to distinguish between cow and buffalo ghee, as the observed ranges for both types overlapped considerably. In contrast, the Kirschner value demonstrated a consistent and significant difference: buffalo ghee samples exhibited higher values across all seasons, with the lowest recorded Kirschner value still exceeding the highest value observed in cow ghee. This distinct separation suggests that speciesspecific thresholds for Kirschner value could be established, offering a practical tool for differentiating cow ghee from buffalo ghee. Seasonal variation was evident in all ghee samples, likely influenced by changes in ambient temperature, humidity, and animal feeding behavior, which in turn affect milk composition. Despite these fluctuations, all measured parameters remained within the permissible limits defined by AGMARK (1981) and the Food Safety and Standards Regulations (FSSR, 2011), affirming the regulatory compliance of the ghee samples throughout the study period.
Figures and tables from the paper
| Physico-chemical constant | Cow ghee | — | Buffalo ghee | — |
|---|---|---|---|---|
| Range | Average | Range | Average | |
| B.R. reading | 41.87-43.62 | 42.55±0.052 | 40.01-43.23 | 41.48±0.105 |
| RM Value | 27.56-31.13 | 29.12±0.109 | 31.91-39.99 | 31.42-0.174 |
| Polenske Value | 1.30-1.90 | 1.58±0.017 | 1.10-1.50 | 1.28±0.011 |
| Kirschner Value | 20.74-21.14 | 22.12±0.106 | 26.84-33.96 | 28.34±0.190 |
Table text extracted from the original PDF; superscript letters are shown inline. The original table image is below.
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References
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