Altho the types of bacteria present is a very important consideration in the preparation of starters, the medium in which the organisms are to grow is also important. Normal milk, either whole or skimmed, is apparently the most satisfactory material as well as the most widely used. Milk reconstituted from mill} powder or condensed milk, and normal milk handled in various Ways by diluting and adding such fermentable substances as lactose and glucose have been employed for the making of starters\ but have not come into general usE and do not seem to yield as desirable a product as normal milk.
Baker, M. P. and Hammer, B. W.
"Influence of the milk on the starter made from it,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 7
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol7/iss92/1