الفهرس 
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Abstract
This work is carried out to investigate the possibilities of manufacturing low calorie butter made from conventional butter or high fat cream with adding skim-milk powder, acid cheese curd and salted or unsalted whey proteins. Part i deals with low calorie butter made from conventional butter mixed with some additives: conventional butter is manufactured and its calorIe is lowered by adding proportions of 10 and 20% skim milk powder 10 and 20% acid cheese curd, 10,20, 30 and 40% salted or unsalted whey proteins. Part ii deals with low calorie butter made from high fat cream mixed with some additives: low calorie butter is manufactured by using high fat cream and lowered by adding the same additives in the same proportions as mentioned in part i. In both cases, butter properties keeping quality (tba value and pv value) and organoleptic properties are investigated .