Cow milk fat was found to be more unsaturated than buffalo milk fat on account of its higher percentage of unsaturated fatty acids (28.17) than buffalo milk fat (22.96) . The butyro –refractometer (BR) reading for buffalo milk fat ranged from 40.4 to 41.2 (mean 40.7± 0.17), while for cow milk fat ranged from 41.4 to 42.6 (mean 42.2±0.11). The iodine values for buffalo and cow milk fats ranged from 27.41 to 34.13 (mean 30.60±0.44) and 30.82 to 35.77 (mean 34.30±0.49), respectively. The critical temperature of dissolution (CTD) values for buffalo and cow milk fat ranged from 49.3 to 53.2°C and 50.4 to 53.7°C with an average of 51.4°C± 0.13 and 52.3°C±0.12, respectively. Seasons exerted slight influence on the fatty acid make up as well as on the physico-chemical characteristics studied.