This paper details the characteristics of a good starter culture, and then considers aspects of each characteristic which determine the selection of suitable starters for ‘fresh’ short shelf‐life fermented dairy products. Within the context of each product, procedures are outlined for the handling of cultures in order to obtain optimum performance during manufacture. Quality control tests necessary for the maintenance of starter performance are given. The variety and number of products included in the group will ensure a continuing interest in the properties of starters used for their produ