Glossary of Filtration Technologies: L

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Lactic Acid: Lactic acid is a liquid produced as milk sugar ferments and milk sours. It is acid produced in milk or curd during cheese making as a result of the added cheese starter bacteria.
Lactic Acid Bacteria: Lactic Acid Bacteria is a group of beneficial bacteria that have similar properties and produce lactic acid as the end-product of a fermentation process. They are common in nature and are also found in our digestive systems. Lactic acid bacteria have been used to ferment foods for thousands of years (yoghurt, cheese) - unfortunately they can also be responsible for spoilage of food.
Lactoperoxidase: enzyme that keeps the milk for a longer period.
Lactose: Lactose is a sugar (disaccharide). Lactose makes up around 2-8% of the solids in milk. GEA Filtration has developed specialized membrane filtration systems for fractionating the whey proteins from the lactose (utilizing ultrafiltration techniques).
Lauder Tun: The lauder tun is the vessel in the brewing process used to separate the spent grains and the sugars extracted from them.
Lecithin: Lecithin is a mixture of various phospholipids and the compositions depends on the origin of the lecithin. A major source of lecithin is soybean oil.
Lipids: Lipids is one of the four classes of organic macromolecules. Lipids is a group of chemicals, usually fats, that do not dissolve in water, but dissolve in ether. Examples of lipids include the fats, waxes, oils and steroids (e.g. testosterone, cholesterol).
Licorice: Licorice has been used as a sweetener and flavor in candies for centuries. The licorice root is used medicinally.
LMWC: Low Molecular Weight Component
Lyophilization (a.k.a. freeze drying): Lyophilization is a dehydration process typically used to preserve a perishable material, or to make the material more convenient for transport. Lyophilization works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to gas. Sublimation gradually causes shrinkage of unused ice cubes in frost-free freezers and the disappearance of winter snow without thawing. Also defined as rapid freezing of a material at low temperature followed by rapid dehydration by sublimation in a high vacuum. A method used to preserve biological specimens or to concentrate macromolecules with little or no loss of activity.

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