The antioxidative activity and antimicrobial agents of methanolic, chloroformic, acetonic and hexanic oil extracts of orange peel was tested in buffaloe's ghee and buffaloe's butter.  The crude extract was separated on TLC using two developing systems.  The active seven compounds namely, Eugnol (Phenolic) M/Z 281; Phenol, 2, 4-bis (1, 1-dimethylethyl) (Phenolic) M/Z 206; Nootkatone 2(3H)-naphthalenone, 4, 4a, 5, 6, 7, 8-hex (Bicyclomonoterpen) M/Z 218; 1, 2-Benzenedicarboxylic acid butyl 2-methylpropyl (Aromatic ester) M/Z 278; Hexadecanoic acid, ethyl ester (Saturated fatty acid) M/Z 284; Octadecanoic acid, ethyl ester (Fatty acid) M/Z 312 and 1, 2-Benzenedicarboxylic acid, diisooctyl ester (Aromatic ester) M/Z 326 and unknown trace compounds of oil extract were identified using GC-MS.  The crude oil extract was added to ghee at three levels (0.05, 0.1, and 0.15%) as antioxidant compared with Antrancine (19) as synthetic antioxident, and also it was added to butter at three levels (0.1, 0.2 and 0.3%) as antimicrobial agent to pathogenic and non-pathogenic microorganisms.  Results showed that chloroformic extract was the most active antioxidant in ghee than other oil extracts.  The inhibition activity of oil extract was high on Staphylococcus aureus, Pseudomonas fluorescence, Listeria monocytogenes and salmonella sp., while inhibition activity was lower on Aspergillus flavus, Escherichia coli and non-pathogenic microorganisms.  Generally, oil extract was best at 0.10 and 0.15% as antioxidant in ghee, while it was best at 0.2 and 0.3% in butter as antimicrobial agent against bacterial food poisoning.  This extract could, therefore, be recommended for practical applications.