Index 563Lactobionic acid, 196
Lactococcus, 335
Lactococcus lactis biovar, 202
Lactococcus lactis subsp. cremoris, 202
cheddar cheese process and, 269
cheese production and, 239
Lactococcus lactis subsp. diactelylactis,
240
Lactococcus lactis subsp. lactis, 202
cheddar cheese process and, 269
cheese production and, 239
Lactoferrin, 39, 191, 518
bioactivity of, 327t, 401t
nutritive and health attributes of, 404
physiological functionality and, 525
Lactoferroxins, 497
Lactones, 6, 477
Lactoperoxidase, 191
bioactivity of, 401t
in milk, 41
functionality of, 51
nutritive and health attributes of, 405
raw milk spoilage and, 65
in whey protein, 182
Lactophorins, 497
Lactose, 143, 317, 473
in baked goods, 476
cheese ripening and, 250
cooking cheese curd and, 244
in dry mixes, 426
fl avor of milk and, 6
food applications with, 55
grades of, 196
in milk, 40
functionality of, 49
nutritive and health attributes of, 411
in processed meats, 495
processing, products and derivatives of,
195–196
production of, 29–30
sweetness control in chocolate and, 509
in various foods, 196
Lactose:chloride ratio, fl avor of milk and, 6
Lactose-containing dairy products, 3
Lactose intolerance, 411
in adult population, 522
in infants, addressing, 519
Lactose monohydrate, 411
Lactose reduction, in frozen desserts,
434–435
Lactose seeding, sweetened condensed milk
and, 131
Lactosucrose, in milk, functionality of, 49
Lactulose, 411, 417
in infant formula, 519
manufacture of, 196
in milk, functionality of, 49
Lamb gastric esterase, enzyme-modifi ed
cheese and, 331
Laminated dough, dairy ingredients in, 482
Laminated fi lm pouches, for cheese,
258–259
Laminated pastries, milk fat ingredients in,
217, 220t
Lanthionine, 371
Lantibiotics, 371
Lard, percentage of contribution of fat, in
U.S. food supply from 2001 to 2005,
405 t
Late blowing, cheese spoilage and, 85
Latin American cheeses, acid coagulation
and, 243
Latin American white (LAW) cheeses, 299
Lauric fats, in imitation chocolates, 217
Layered pudding for parfait confi guration,
464
Lc. cremoris, 337, 338
L culture, high-fl avored butter and, 366
LDLs. See Low-density lipoproteins
Lecithin
in caramels, 512
in chocolate products, 502
Lecithination, of skim milk powders, 148
Lees, R., 501
Legumes, percentage of contribution of fat,
in U.S. food supply from 2001 to
2005, 405t
Lemon mousse, manufacture of, 466
Leptospira interrogens, 61t
Leucine, 323, 524
Leuconostoc, 335, 337
Leuconostoc citrovorum, 360, 361
Leuconostoc mesenteroides subsp. cremoris,
240, 364
Leuconostoc mesenteroides subsp.
dextranicum, RL-B18242 and, 365