We investigated microbial count, acidity in cream and fatty acid composition in cultured butter under the cream fermentation of Flora Danica (Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis and Leuconostocmesenteroides ssp. cremoris) – FD in combination with L. acidophilus La-5 – La-5 (Chr. Hansen commercial starters) at different temperatures. We evaluated flavor and aroma of butter also. Four samples of butter were made: CB1 – FD; fermentation at temperature 20°C; CB2 – FD in combination with La-5 (1:1); fermentation at temperature 20°C; CB3 – FD in combination with La-5; fermentation of creams at temperature 30°C; SB – sweet butter (control). The initial concentration of starter cultures in cream was 5 log cfu/mL. The experiment was repeated 3 times. Cultured butter was packed in polystyrene cups with the capacity of 200 mL and stored at temperatures 0…-5°C. Titrated acidity, pH, cfu in cream and fatty acids composition in butter were determined. Counts (cfu) of cells FD was determined in M17 Agar CM-0785 (Himedia), cfu of cells La-5 was determined in MRS Agar M 641–500G (Himedia). The fatty acids methyl esters were separated on a column (100 m × 0.25 mm × 0.2 µm [HP-88] 88%-cyanopropyl aryl-polysilixane, Agilent Technologies) in the chromatograph (Hewlett Packard 6890). It was established that creams titrated acidity was the highest and pH was the lowest in CB3 (P < 0.05). The cfu of FD and La-5 was the largest in CB3 (7.2 lg and 7.4 respectively versus 6.8 and 7.0 lg cfu/cm³ in CB2, P < 0.05). The results showed that the content of CLA cis-9, trans-11 was 1.84% in SB and 1.92, 1.87, 1.93% in CB1, CB2, CB3, respectively. The sum of all isomers CLA in the CB1, CB2, CB3 ranged from 2.08 to 2.13% and was 2.06% in SB. The content of trans-9 isomers in a CB3 was 0.24 versus 0.26 in SB. The results demonstrate that the temperature 30°C of cream fermentation provides best conditions for starter growth; however, the temperature of fermentation did not affect a possible trans-11 isomerization. CB3 had clean, with pleasant yogurt flavor and aroma. CB2 and CB3 were characterized by indistinct flavor and aroma. SB was characterized by pasteurized cream flavor.