Lactic
(1) A general description applied to cheese exhibiting a clean, wholesome, milky and slightly acidic flavor or aroma. (2) The type of organisms included in starter cultures for cheesemaking.
Lactose
Natural sugar found in most milks.
Lactose Intolerance
A human condition in which the digestive system is not able to properly break down the natural sugar found in milk and dairy products. Common symptoms tend to be excessive gas and/or diarrhea.
Lipase
(1) An enzyme found in raw milk, also produced by microorganisms that split fat molecules into fatty acids. (2) Lipase flavor is a term also used to describe rancidity, especially where these flavors are desired in cheeses. See Rancid.
Loaf
This rectangular-shaped style is the standard 5- to 9-pound cut with a 4- by 4-inch face, ideal for deli slicing and consumers or chefs to use in their sandwich creations.
Log
See Cylinder/Log.
Longhorn
A style of cheese, usually Colby or Colby-Jack, weighing approximately 12 to 13 pounds, cylindrical with a 6-inch diameter, about 13 inches long.