Packaging is a useful approach in improving the quality, safety and shelf life of food products. In current research, the orange peel films reinforced with wheat straw cellulose were applied on butter. The butter wrapped with films was compared with unwrapped butter during 30 days of storage at 4 ℃. The quality of butter was assessed through physicochemical (pH, acidity, peroxide value, hardness), microbial (coliform, yeast and mold) and sensory analysis. The application of films significantly maintained the quality of butter by preventing chemical oxidation and microbial growth. The films also prevented moisture loss and maintained the hardness of butter. Further, the film wrapping also reduced the rate of pH decrease and acidity increase. The wrapped butter showed higher L*, a* and b* values compared to unwrapped butter. The wrapped butter scored high sensory points (color, texture, aroma and overall acceptability) compared to unwrapped butter throughout the storage period. The quality and safety of butter was significantly maintained during storage with the application of reinforced orange peel films.