One hundred random samples of cooking and table butter (50 each)collected from, markets villages, groceries and small dairies at SharkiaGovemorate were examined physically, chemically and bacteriologically.The physical examination showed the presence of certain defects incol or, flavor and body texture in most examined samples.The mean Sodium chloride contents, in examined cooking and tablebutter samples were 2.80% and 1.60% respectively.The chemical examination revealed that the mean acidity percentages inexamined cooking and table butter samples were 0.337±0.007% and0.230±0.005% respectively.The bacteriological examination of cooking and table butter samplesrevealed that psychrotrophic bacteria could be detected in 78% and 100% ofis an increase in the concentration in the diet.