Why is there Maltodextrin in some of the cultures?

There are a few cultures that are so strong that the amount to be used in a home-use situation would be too small to be able to divide the culture down successfully. In these few cases, Maltodextrin is used as a bulking agent to enable the home cheesemaker to make a small batch without wasting their culture.

Maltodextrin does not harm the live cultures, which is why it was chosen as the bulking agent.