This project is dedicated to the development of finishing equipment for the production of dry bacterial concentrates. One of the main objects is a quick-freezing apparatus designed for freezing bacterial concentrates, as well as a continuous vacuum freeze dryer. In this market, domestic production takes about 9 ... 12%. Creation of high-tech equipment of a new generation for the production of bacterial concentrates for dairy enterprises will allow to solve the problem of import substitution of this type of product. The main directions for the use of bacterial concentrates in the dairy industry. The analysis of used starter cultures, the range of products manufactured using bacterial concentrates. The classification of bacterial concentrates according to the method of storage and use is given. The methods of using bacterial concentrates at dairy enterprises are considered. The ways to improve the production of bacterial concentrates are proposed. To study the effect of technological parameters of vacuum freeze-drying on the quality of the final bacterial concentrate, a series of experiments was performed. Drying was carried out to a final moisture content of 3.0–3.2%, while the residual pressure in the chamber varied in the range of 10–50 Pa, and the heat flux density ranged from 1.2 to 1.8 kW / m2. The expediency of creating domestic production of baconconcentrates on an industrial scale is substantiated. The results of the study of the kinetics of the freezing of bacterial concentrates are given. The rational parameters of the freezing process and the optimal composition of the cryoprotective medium are proposed. Investigations of the process of vacuum-sublimation dehydration of bacterial concentrate in a layer and granulated form have been conducted. The quality indicators of dry bacterial concentrates are given. The results will allow to carry out engineering calculations and design of equipment for freezing and vacuum sublimation plants with various methods of energy supply.