الفهرس 
Acknowledgement
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Abstract
This investigation was carried out to study the physico-. hemical and microbiological characteristics of butter and largarine (Nobon) as well as the effect of room tenerature :25°c), refrigeration (÷4°C) arid freeze (—20°C) storage on the :eeping quality of 6 months stored butter and margarine. Samples f margarine used in this investig ati on were obtained from the .lexan.siria Oils and Soaps Company.
The results led to the following conclusions:
- Physico—chemical
- Specific gravity, melting point, solidification point, ref ractiv e index and fresh butter and margarine were within the nornal values reported in the literature and the Egyptian Organization for Standardization, F. 0. S. (1960 and 1971),
- Acid value, peroxide value, saponification value, iodine value, Reichert—Meissl value, Polenske value, moisture and salt contents in fresh butter and margarine were in general agreement with the corresponding values reported in the literature.
- The effect of room temperature (+25°C), refrigerated (÷4°C) and freeze storage (-.20°C) on the solidification point