Starter cultures of improved activity for dairy products and process of making same

The method of making a lactic food product utilizing bacterial cultures and culture media comprising preparing said cultures and culture media by combining acid producing bacteria with sterile carrier media by and by further combining at least 0.01% lecithin by weight of the carrier media with said carrier media subsequently incubating the mixture of carrier media, acid producing bacteria and lecithin to produce an active, viable starter culture of enhanced activity and adding a small amount of said starter culture to a lactic medium and fermenting the mixture to produce a food.