a) Ghee shall be free from excess moisture. b) On melting, the ghee shall be clear, transparent and free from sediment or foreign colouring matter. c) A good ghee sample should have well-developed granules dispersed fairly, thickly and uniformly over the entire mass. A bright yellow colour, caused by the presence of carotenoid pigments (beta carotene), is associated with cow ghee and constitutes a desirable criterion in areas where it is preferred. Buffalo ghee is white in colour. Sometimes, it may also have a greenish tinge depending on the region and feeding schedule. Ghee from mixed milk has a straw-yellow colour. The colour of fats always appears deeper to the eyes when melted than when in solid form. Physical observations on the 14 samples were made by laboratory scientists, checking for colour and texture and whether they were free from sediment and objectionable flavour. Navdanya was given the highest score. The other brands followed close behind and were given equal scores.