| Term | Definition |
|---|---|
| Lactic | Referring to the milk aroma, and sometimes flavor, of some cheeses. The California Milk Advisory Board
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| Lactic Acid | A colorless organic acid (C3H6O3) created by the fermentation of the milk sugar lactose by beneficial lactic acid bacteria in a starter culture used to turn milk into cheese. It gives cheese its acidity and helps preserve cheese. The California Milk Advisory Board
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| Lactic Fermenting Agent | Bacteria which encourage the coagulation of milk by fermenting the lactose in the milk into lactic acid. The California Milk Advisory Board
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| Lactose Intolerance | An inability to easily digest lactose or milk sugar in cow's milk. Many cheeses, particularly aged cheeses such as Cheddar and Swiss, contain little or no lactose, as well as sheep, goat, and buffalo milk cheeses. Cheese lovers who have difficulty digesting lactose should try these alternatives.
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| Lactose Sensitivity | A sensitivity some people have to the lactose (milk sugar) in milk. However, most lactose-sensitive people can eat aged, hard cheeses because these cheeses lose all or most of the lactose during the cheesemaking process. Cheeses that are completely or nearly free of lactose include natural hard and semi-hard cheeses, such as Cheddar, Monterey Jack and Gouda, soft-ripened cheeses like Brie, and aged very hard cheeses including Parmesan and Dry Jack. People who are lactose-sensitive are advised to refrain from eating fresh cheeses such as Mozzarella (water-packed), Ricotta and Mascarpone due to their levels of lactose. The California Milk Advisory Board
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| Lightly Pressed Cheese | These cheeses are pressed and uncooked, as opposed to the pressed cheese group in which the curd is cooked, then pressed. The California Milk Advisory Board
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| Lipase | A fat-splitting enzyme added to some varieties of cheese to produce a sharp or piquant flavor. Lipase may be of calf, kid or lamb origin. Lipase is used in cheeses such as Feta, Blue, Romano and Provolone. The California Milk Advisory Board
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| Loaves (Cheese Shape) | Blocks of cheese cut into five-pound sizes The California Milk Advisory Board
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| Longhorn | A form of Cheddar. Used as is and in cooked foods. (Mild to sharp, Light yellow to orange, Firm)
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| Longhorn (Cheese Shape) | Cylinder-shaped cheese weighing approximately 13 pounds The California Milk Advisory Board
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