الفهرس 
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Abstract
Imported skimmilk powder (SMP) and butter oil (B.O) samples were randomily collected from the local market at Cairo. While, samna was laboratory made and aged at the room temperature for the same age of B.O. These materials were analysed for chemical composition and keeping quality. Both lipids were separetly exposed for recombining butter composing of 80% fat, 2%,SMP,1.5% salt,0.5% stabilizer & emulsifier and 16% water. The resultant butters were analysed either fresh or during storage at 5C for 4 week, for chemical, rheological organoleptical and keeping quality properties. The variances in SMP sources resulted in significant differences in lactose and soluble nitrogen (SN) contents. Likewise whey protein index and protein reducing value (PRV) were also influenced. However, the reconstituion (protein stability, wetability and-solubility) and organoleptic properties were not affected. Samna was varied from butter oil in the contents of fat, free fatty acid and moisture. The lipid aging led to significant changes in the refractive index of (B.O) associated with peroxide value (PV)and thiobarbituric acid (TBA) value of Samna. Flavour-scores of both lipids were significantly lowered by storage. The Recombination process improved the quality of the product either by lowering the PV, TBA, Free fatty acid (ffa) content and acid value or by increasing the refractive index (RI). The reduction in both PV and TBA was strongly correlated to the SN and PRV of SMP used. Some equations were suggested. The initial PV, TBA and FFa content of starting lipids influenced significantly those of resultant butter and most its rheological & organoleptical properties.