In the compound cultures, each strain will provide its own specific characteristics. The commercial manufactures of starter cultures will make them in different forms. There are a number of steps necessary for preparing starter culture ready for cheese production. Calcium is added to replace the calcium lost during pasteurization. The calcium also reduces the amount of rennin required.
Lipases are normally present in raw milk, but are inactivated during pasteurization.
Lipases may be added to ensure proper flavor development. Except for fresh cheese, the curd is ripened for various times at various temperatures. The process of ripening will continue till the cheese develops its characteristic flavor, texture etc. During ripening there are ripening agents used. Temperature and humidity will have an affect on the final end product.