{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T07:27:36Z","timestamp":1791012456675,"version":"4.1.0"},"reference-count":9,"publisher":"Elsevier BV","issue":"2","license":[{"start":{"date-parts":[[1987,2,1]],"date-time":"1987-02-01T00:00:00Z","timestamp":539136000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["The American Journal of Clinical Nutrition"],"published-print":{"date-parts":[[1987,2]]},"DOI":"10.1093\/ajcn\/45.2.432","type":"journal-article","created":{"date-parts":[[2018,1,8]],"date-time":"2018-01-08T10:25:22Z","timestamp":1515407122000},"page":"432-436","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":89,"title":["Lactose digestion by yogurt beta-galactosidase: influence of pH and microbial cell integrity"],"prefix":"10.1016","volume":"45","author":[{"given":"M C","family":"Martini","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G L","family":"Bollweg","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M D","family":"Levitt","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D A","family":"Savaiano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"12","key":"10.1093\/ajcn\/45.2.432_bib1","doi-asserted-by":"crossref","first-page":"939","DOI":"10.4315\/0362-028X-43.12.939","article-title":"Yogurt: technology and biochemistry","volume":"43","author":"Tamine","year":"1980","journal-title":"J Food Prot"},{"key":"10.1093\/ajcn\/45.2.432_bib2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1056\/NEJM198401053100101","article-title":"Yogurt an autodigesting source of lactose","volume":"310","author":"Kolars","year":"1984","journal-title":"N Engl J Med"},{"key":"10.1093\/ajcn\/45.2.432_bib3","doi-asserted-by":"crossref","first-page":"1219","DOI":"10.1093\/ajcn\/40.6.1219","article-title":"Lactose malabsorption from yogurt, pasteurized yogurt, sweet addophilus milk, and cultured milk in lactase-defident individuals","volume":"40","author":"Savaiano","year":"1984","journal-title":"Am J Clin Nutt"},{"key":"10.1093\/ajcn\/45.2.432_bib4","unstructured":"International Dairy Federation. Yogurt enumeration of characteristic microorganisms-colony count techniques at 37\u00b0C. Provisional international IDF standard no 117. Brussels: International Dairy Federation, 1983"},{"key":"10.1093\/ajcn\/45.2.432_bib5","doi-asserted-by":"crossref","first-page":"1359","DOI":"10.1128\/jb.83.6.1359-1360.1962","article-title":"New press for disruption of microorganisms","volume":"83","author":"Eaton","year":"1962","journal-title":"J Bact"},{"key":"10.1093\/ajcn\/45.2.432_bib6","series-title":"Prindples and procedures of Statistics: a biomedical approach","first-page":"92","author":"Steele","year":"1980"},{"key":"10.1093\/ajcn\/45.2.432_bib7","series-title":"Fundamentals of Dairy Chemistry","first-page":"406","author":"Webb","year":"1974"},{"key":"10.1093\/ajcn\/45.2.432_bib8","doi-asserted-by":"crossref","first-page":"2031","DOI":"10.3168\/jds.S0022-0302(76)84484-0","article-title":"Lactase activity of cultured and addified dairy products","volume":"59","author":"Kilara","year":"1976","journal-title":"J Dairy Sd"},{"key":"10.1093\/ajcn\/45.2.432_bib9","first-page":"l","article-title":"Effect of viable starter culture bacteria in yogurt on lactose utilization in humans","volume":"67","author":"Gilliland","year":"1984","journal-title":"J Dairy Sd"}],"container-title":["The American Journal of Clinical Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0002916523401128?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0002916523401128?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/academic.oup.com\/ajcn\/article-pdf\/45\/2\/432\/24062777\/432.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,6,9]],"date-time":"2023-06-09T07:57:47Z","timestamp":1686297467000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0002916523401128"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1987,2]]},"references-count":9,"journal-issue":{"issue":"2","published-print":{"date-parts":[[1987,2]]}},"alternative-id":["S0002916523401128"],"URL":"https:\/\/doi.org\/10.1093\/ajcn\/45.2.432","relation":{},"ISSN":["0002-9165"],"issn-type":[{"value":"0002-9165","type":"print"}],"subject":[],"published":{"date-parts":[[1987,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Lactose digestion by yogurt beta-galactosidase: influence of pH and microbial cell integrity","name":"articletitle","label":"Article Title"},{"value":"The American Journal of Clinical Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1093\/ajcn\/45.2.432","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 1987 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.","name":"copyright","label":"Copyright"}]}}