Abstract
Summary All the 200 butter samples examined were found to contain yeasts. The species isolated were Trichosporon, Candida, Endomycopsis and Saccharomyces. Trichosporon species constituted most of the isolates (56.9 %), while Saccharomyces species was less met with (1.1 %). Spoilage of butter by yeasts is caused by the breakdown of carbohydrates and fats liberating gases and acids which change the flavour and cause its rancidity. The importance of antibiotics as predisposing factor for yeast infection of the udder was discussed.
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