Wednesday, 20 January 2021, 9:05 PM
Site: DAIRYCRAFT Portal
Course: DAIRYCRAFT Portal (DAIRYCRAFT)
Glossary: Site Wide Glossary
L
LABLactic acid bacteria. |
LactationWhen the female cow is producing milk. |
Lactic acidA syrupy water-soluble liquid formed in sour milk. The Casein in fermented milk is coagulated (curdled) by lactic acid. |
LactoseA sugar found only in milk |
LCLLower Control Limit. |
LecithinA compound (usually extracted from soy) which, when added to milk powder, makes it much easier to dissolve in cold water. |
LogisticsThe planning and control of the flow of goods and materials through a processing operation. |
low ΔT (Delta T)A “low ΔT” (Delta T) PHE is designed so
that the temperature difference between the product being heated and the
heating medium (water) is less than 2ºC. |
LPTLiquid Product Transfer. |
LTILost Time Injuries. |