SUMMARY:Butter made on farms and at creameries was examined microbiologically within 24 hr of production. The overall care exercised in the manufacture of the butter was reflected in the results obtained with the various tests used. Colony counts of psychrophiles, coli‐aerogenes organisms, and yeasts and moulds were the most useful and economical tests for providing information on the standard of hygiene during manufacture, and they gave some indication of the potential keeping quality of the butter. The following satisfactory levels are recommended for creamery butter: psychrophiles<103/g, coli‐aerogenes organisms<10/g and yeasts and moulds<5