In this aspect, this study aimed to evaluate the quality of pasteurized and cooking (Falahy) butter in Assiut City, Egypt. A total of random 160 pasteurized and Falahy butter samples (80 samples each) were bought from different localities in Assiut city. The sensory assessment for pasteurized and Falahy butter showed that 78.75, 62.5% of samples exceeded a score of 90 (excellent) and 21.25, 37.5% had a score (80-89). The mean values of peroxide index, TBRA reactive substances and acid index were (0.39±0.02, 0.44±0.03 meq/kg), (0.46±0.03, 0.51±0.02 mg MDA/Kg) and (0.67±0.01, 0.82±0.02 mg KOH/g) for pasteurized and Falahy butter samples, respectively which revealed that all samples were acceptable with the absence of both hydrolytic and oxidative types of rancidity. The mean values of the microbiological evaluation were (1.3×10⁵ ± 1.6×10⁴, 8.8x10⁶ ± 1.3×10⁴), (1×10⁵ ± 2.3×10⁴, 3.2×10⁵ ± 3.3×10⁴), (5.7×10⁴ ± 1.3×10⁴, 9.4×10⁴ ± 2×10⁴), (1.5×10⁴ ± 3×10³, 2.8×10⁴ ± 4.5×10³) and (1.3×10³ ± 3.3×10², 1.6×10⁴±4.2×10³) CFU/g for the total colony, psychrotrophic, lipolytic, yeast and mold counts in pasteurized and Falahy butter samples, respectively. The results revealed the substandard production and storage conditions which call for improvement of butter production modern technologies and awareness creation about the hygienic production, processing and handling of butter.