The effect of some species on the lipolysis and oxidation of the butter’s fat during the cooling storage was investigated. The following spices were used in the study: savoury, garlic, tarragon, fennel, marjoram, parsley haulm, and chive. The changes in butter lipids were estimated on the basis of the butter acidity and the peroxide contents. It was stated that the spices investigated did not decrease the lipolysis and oxidation of the fat contained in butter during its cooling storage. The fat in the butter with tarragon and marjoram showed the highest acidity, but the addition of garlic had not any significant effect on the fat acidity in butter. Furthermore, the fat of butter with tarragon and marjoram had the highest amount of peroxide.