The technological usefulness of mesophilic lactic streptococci starters propagated in skimmed milk and in two different growth media at 24 and 30°C was evaluated. The effect of medium type and incubation temperatures on the number of lactic acid bacteria were studied including the percentage rate of the citrate-fermenting bacteria. The evaluation of the starters’ technological usefulness comprised two phases. There were compared contents of diacetyl and of CO₂ in milk that was acidified to pH 5.2 using experimental starters. Starters that propagated at 24°C were used to produce Gouda cheese. After a 4 and 6 week ripening period, sensory properties of the cheese were evaluated. Owing to the growth media used, it was possible, especially when the incubation took place at 24°C, to obtain starters with higher numbers of lactic acid bacteria, and a higher percentage of citrate-fermenting bacteria; consequently, the aroma- and gas-forming activity of the starters was higher, too. Cheeses produced with starters, which propagated on the experimental media, had a more advantageous flavour and smell (a clearly nutty smell) and a significantly better eye structure than cheeses produced with a starter propagated on skimmed milk.