الفهرس 
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Abstract
The chemical composition of milk fat was affected by many factors and showed marked variations during the year.
In addition, these variations would affect to characteristics of dairy products to a considerable extent. The seasonal variations of iodine value, peroxide value, free fatty acids, high melting glycerides, cinjagated dienoic fatty acids and refractive index of buffalo butteroil was studied with the following conclusion :
1- The maximum I.V. was 44.01 in February and the minimum value was 27.18 August. The annual average was 33.95.
2- The I.V. of buffalo butter-oil showed clear monthly variations. It was almost higher during the winter season (monthly of grazing and green fodder) , with an average of 35.8850. in summer season (stall-feeding months), it was low with an average of 31.95.
3- The P.V. ranged between 0.480ml. eq/kg. in February and nil in August, with an annuak average of 0.1947 ml. eq/kg.
4- The P.V. fluctuated parallel to the I.V. during the months of the year. When the I.V. was high the P.V. indicated higher values, and when the I.V. decreased the P.V. decreased.