A total of 60 random samples of cooking butter, were collected from different farmer's houses in different villages, Beni-Suef Governorate, Egypt. The microbiological examination revealed that 100, 100, 36.7, 31.7, 31.7 and 23.3 % of the examined samples were contaminated by psychrotrophic bacteria, Molds and Yeasts, coliforms, faecal coliforms, E. coli and S. aureus, respectively. None of the examined cooking butter samples contained Ps.aeruginosa. The means values of sodium chloride and titratable acidity were 0.57 ± 0.05 % and 0.20 ± 0.013%, respectively. The present study concluded that the cooking butter is produced under unhygienic condition and without good manufacturing practice. The Public health significance and suggestive control measures were discussed.