Butter fat undergoes oxidation process, causing a sequence of unfavorable steps changes causing its
deterioration with inferior sensory properties and decrease in nutritious value. Several factors affect the quality and
oxidation process such as storage conditions, acidity of cream and the type of milk fat. The aim of this study was to
assess the changes in quality characteristics and oxidation process in both cow`s and buffaloe`s butter made from sweet
or sour cream stored at 5 ºC compared with traditionally stored at -20 ºC. It was found that butter stored at 5 ºC
increased the oxidation process expressed as peroxide value, thiobarbaturic acid reactive substances, as well as raised
the fat acidity and refractive index with higher decreasing rate for iodine values. Butter made from sour cream
accelerated the oxidation process and decreased its quality properties than that made from sweet cream. Generally,
cow`s butter had higher oxidation rate than that of buffaloe`s butter.