Due to the growing interest of consumers in healthy food products, it is important not only to develop new types of useful goods, but also to pay attention to the properties of existing products, one of which is butter. The possible sale of low-quality and potentially dangerous products determines the relevance of the research on the chosen topic. The purpose of the study was the commodity expertise of butter, including microbiological safety, produced in the Siberian region. Five samples of butter were selected as research objects. During the commodity examination and the samples studied, the following was revealed. According to the organoleptic and physico-chemical quality indicators, all the studied samples comply with the requirements of the state standard for butter. The results of the definitions and comparisons of the actual values of microbiological safety indicators with the requirements of regulatory documents showed that all the products considered were free of pathogenic microorganisms - L. monocytogenes and bacteria of the genus Salmonella. However, in part of the butter samples, the content of sanitary-indicative microorganisms was exceeded. The presence of E. coli bacteria in the production of three out of five samples was revealed, but does not exceed the norm of the technical regulations. Yeast and mold were found in all butter samples, but in two of the five samples, the amounts of these micro-organisms were found in quantities significantly exceeding the norm. A microbiological study of product safety made it possible to make an assumption about a possible violation of the sanitary regime of the production of these samples and about the influence of the packaging method on the growth and development of microorganisms. The obtained results indicate the need to control the microbiological parameters of butter, both at the production stage and at the product sale stage.