Flavour, stability and keeping quality of cows’ and buffaloes’ also butter were measured by A. V. , P. V. , T. B. A. and Kreis tests. pH was determined. Lipid oxidation occurred on storage at room temperature (20 - 25°C). The pattern of increase in the P. V., T. B. A. values were similar to that of the acid values during the storage period in both cows’ and buffaloes’ butter; while the pH took an opposite trend. Kreis test also gave good results for measuring acidity.