الفهرس 
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Abstract
The present study was under taker in two parts. The first one is concerned with the effect of seasonal variations on buffaloes’ milk fat, and storage conditions (time and temperature) on the keeping quality of buffaloes’ butter-oil, while the second part deals with the effect of different manufacturing methods of Samna on its keeping quality. The results recommended the manufacture of butter-oil in winter rather than summer. Also, it is evident that storage temperature of butter-oil affects the keeping quality of this product. It is recommended that butter-oil from the time of manufacture until consumption must be kept in refrigerator to maintain good keeping quality. On the other hand the study recommends the manufacture of Samna by boiling-off process from cream, since Samna obtained by this method showed the best keeping quality during storage than any other method.