During the course of some earlier work (not yet published) on the physical properties and the quality of butter, the writer noticed that occasionally a sample was encountered which appeared to be very slightly rancid after only 3 weeks' storage in a cold store. These samples were observed to have a low electrical resistance, and to be of inferior texture, usually exhibiting some free moisture droplets when freshly cut. It appeared likely that there might be some definite relation between the resistance, the texture, and the keeping quality of butter. At the time of these experiments, however, the phenomenon only occurred with a few samples of one type of blended butter. The present note describes an experiment designed to explore the possibility that the relationship might be more general, and apply to other types of butter.