A total of 50 random samples of butter were collected from Ismailia governorate. The samples were divided according to the storage temperature into three groups, (5^oC, 15^oC and 25^oC). All samples were examined sensory and bacteriologically. Some defects were found in different proportions in flavor, body, texture and appearance. There was a decrease in the values of the apparent properties at temperatures of 15°C and 25°C but did not affect their apparent validity.  The results showed that mean value of total psychrotrophs count (cfu/g) atstorage temperature 5, 15, 25°C were 5.6×10⁵ ±1.1×10⁵, 1×10⁶  ±1.8×10⁵ , 2.3×10⁶  ±3.2×10⁵ respectively. Someproteolytic and lipolytic psychrotrophs as Achromobacter , Acinetobacter, Alcaligens, Bacillus, Citrobacter,  Enterobacter, E.coli, Flavobacter, Klebsiella, Micrococcus,Pseudomonas, Proteus, Serratia and Staphylococcus spp < /em>. were isolated with different percentage.