The aim of this work was to study the stability and growth ability of probiotic strains Lactobacillus acidophilus (La-5) with Lac. lactis ssp. cremoris, Lac. lactis ssp. lactis, Lac. lactis ssp. diacetylactis and Leu. mesenteroides spp. cremoris, as Flora Danica (FD) Chr. Hansen commercial starters. Four groups of cultured butter (CB) were produced: 1 – the cream fermented at 30°C by FD (CB1), 1:1 FD and La-5 (CB2) and La-5 (CB3); 2 – the cream fermented at 37°C by FD (CB4), 1:1 FD and La-5 (CB5) and La-5 (CB6); 3 (Alnarps Winter method) – 8 °→ 20 °→ 12 ° and added starter FD (CB7), 1:1 FD and La-5 (CB8) and La-5 (CB9); 4 – added starter FD (CB10), 1:1 FD and La-5 (CB11) and La-5 (CB12) to the butter grain. The initial concentration of starter cultures in cream was 6 log cfu/mL. The experiment was replicated 3 times. Cultured butter was packed in polystyrene cups and stored in a refrigerator at the temperature of 4–6°C for 42 d. The cell viability of Flora Danica and Lactobacillus acidophilus La-5 was analyzed during storage on the d 1, 7, 14, 21, 28, 35, and 42. Viable cell counts were performed by preparing serial decimal dilution in 0.1% peptone water. The Flora Danica strains were subsequently counted by plating (in duplicate) into M17 agar (Merck). The plates were incubated aerobically for 72 h, at 30°C. The La-5 strains were subsequently counted by plating (in duplicate) into MRS agar (Merck). The plates were incubated aerobically for 72 h, at 37°C. The results were recorded as colony forming units (cfu) per g of product. During 14 d of storage at 4–6°C the number of viable cells Flora Danica and La-5 has increased. After 14 d all samples showed a drastic decrease of the number of viable cells. The samples CB1 (7.1 log cfu/g) and CB2 (7,3 log cfu/g) possessed the best viable cells Flora Danica properties after 35 d of storage. The sample CB2 (7.7 log cfu/g) possessed the best viable cells La-5 properties after 35 d of storage. The best combination with a significant growth of probiotic strains Lactobacillus acidophilus La-5 was observed in CB2. We recommend the storage period of cultured butter less than 35 d at 4–6°C for ensure the survival the probiotic strains.