| Word | Description |
| L | Obsolete prefix which is indicating lavoratory, now replaced (-). |
| L- | D |
| Labelled substances | In order to follow the progress of a substance foodstuff or drug, through the body, it is sometimes marked or labelled so that it can readily be distinguished. Such lables may be chemical radicals that are abnormal and can therefore get distinguished, e. |
| Laccase | An enzyme in bacteria, potato and mushrooms that convertspolyphenols to quinines. |
| Lacquer | In reference to tinned foods, this term refers to a layer of gum and gum coated onto the tinplate and hardened with heat. The layer of lacquer protects the tin lining from attack by acid fruit juices. |
| Lactalbumin | Refers to one of the proteins of milk casein 3%, lactal bumin 0.5% lactogobulin 0.25%. Not precipitated from acid soluions as casein is, hence, during cheese-making the whey is having the lactabumin and lactoglobulin. Theyh are precipitated by heat, and |
| lactase | An enzyme that splits milk sugar, lactose, into glucose and galactose. It is present in the pancreatic juice. |
| Lactein Bread | Refers to another name for milk loaf. i.e., loaf ot which skim milk power has been added. |
| Lactic Acid | The acid which is produced by the fermentation of milk sugar and responsible for the flavour of sour milk and precipitation of the csein curd in cottage cheese. It is also produced by fermentation in silage, pickles, sauerkraut, cocoa, tobacco- its value |
| Lactobiose | Lactose |
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