Cow ghee turns white (or pale creamy-white) when it solidifies because of the way its fat crystals form and scatter light during cooling. Here's the simple science behind it: 👨🍳
When liquid (hot), ghee is golden-yellow In liquid state: the fat molecules are moving freely. Light passes through easily, and you see the natural yellow color coming from β-carotene
When it cools and solidifies, it turns white: fat crystallizes a s temperature drops, the saturated fats start forming tiny crystals. These tiny crystals scatter light → appears white When light hits these millions of tiny fat crystals, it gets scattered in all directions. The scattered light overpowers the original yellow color of the β-carotene, making the solid ghee look opaque white or creamy-white.
Note: As soon as this solid ghee is heated, the texture changes and yellow color is again seen.