GB/T 5009.186-2003
ActiveQualitative analysis of urease in yoghurt beverage
乳酸菌饮料中脲酶的定性测定
Application Summary AI generated
This standard specifies a qualitative method for detecting the presence of urease enzyme in yoghurt beverages. It is applied in food safety testing and quality control laboratories to verify that lactic acid bacteria beverages have been properly pasteurized, as the absence of urease indicates adequate heat treatment. The test is used by manufacturers and regulatory bodies to ensure product safety and compliance with processing standards.
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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.