Abstract: The effects of 100, 200, 300, 400, 500 MPa ultra high pressure treatment on the melting point, solid fat content, crystal form, acid value, hardness, consistency and spread ability of butter were studied.The results showed that the ultra high pressure treatment could increase the melting point of butter and change crystal form to the blends of the β' and beta form.Ultra high pressure treatment had no significant effect on the FFA ( p > 0.05) , but decreased the solid fat content, hardness and consistency of the butter, and significant increased in spreadability ( p < 0.01) under low temperature ( 15 ℃) and room temperature ( 25 ℃) .