Fresh whole milk (buffaloe, cow, ewe and goat) were separated to cream.  Fresh cream from each milk was divided into two parts.  The first part was churned to sweet butter, while the second part was fermented, then, churned to fermented butter.  Buffalo and cow sweet cream were mixed (1:1) and divided into two parts.  The first part was churned to mixed sweet butter (buffalo and cow), while the second part was fermented using a starter, then churned to mixed fermented butter.  The chemical properties of each type of butter (sweet and fermented) were studied.  The effect of milk type on chemical properties of its butter indicated that the moisture content, acid No., fat, acidity, peroxide value, iodine value and saponification value of butter (sweet and fermented) gave higher values for goats butter than all types of butter.  On the other hand, the melting point, unsaponification value took the opposite trend.  Statistical analysis reveled that moisture content, acid No., fat acidity were highly affected by fermentation (P < 0.01) and peroxide value was significant (P < 0.05), while iodine value, melting point, saponification value and unsaponification values were not significantly affected (P > 0.05).  On the other hand, effect of milk type on chemical properties of butter (sweet and fermented) showed that the moisture content, melting point, peroxide value and saponification value were highly significant (P < 0.01), while iodine value was significant (P < 0.05).  Acid No., fat, acidity and unsaponification value were not significant (P > 0.05).