A thorough examination of starter cultures and their crucial function in fermentation processes is given in this book chapter. After providing an overview of the idea, it explores the categories of starters and emphasizes their many uses and contributions to fermented dairy products. The chapter deals with the factors influencing starter culture activity and explains the effect of nutrition and environment. It also covers the use of probiotic, selected and adjacent starter culture via highlighting their key attributes and advantages towards development in flavor profiles, textures, and health benefits. The characteristics of starting stimulants along with highlighting the role that sugars, yeast extracts, organic acids, minerals, prebiotics, and enzymes that also influence microbial growth and efficient fermentation also discussed here. So that, this chapter provides a brief information regarding the starter culture and their utilization in cheese manufacturing.