GB/T 5009.183-2003
ActiveQualitative analysis of urease in vegetable protein drinking
植物蛋白饮料中脲酶的定性测定
Application Summary AI generated
This standard specifies a qualitative method for detecting urease activity in vegetable protein beverages, such as soy milk or almond milk. It is applied in food safety testing to verify whether raw materials like soybeans have been adequately heat-treated, as residual urease indicates insufficient processing that could cause digestive issues. The test is used by food manufacturers and regulatory laboratories to ensure product safety and quality control.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.