ABSTRACT
Concentrated starter cultures are defined as starter cultures that are grown under closely controlled conditions, concentrated into a small volume, and frozen or dried for storage and transportation. These have provided improved starter cultures that are easier to utilize in the manufacture of cultured foods than traditional forms of starters. In the traditional or the conventional approach, stock cultures were maintained in processing plants via regular subcultures in the plant laboratory. It was necessary to build up the volume of the culture through successive stages or subcultures to have sufficient volume to inoculate the product to be cultured. Many traditional cultured food products have been successfully manufactured using concentrated cultures. The use of cheese whey as a base medium for producing cell crops of starter culture has been attractive primarily because it is essentially a waste product and relatively inexpensive.
