Name Planned shipping method Start Date  
Soft cheese
Parameters (quantitative): fat 1 [g/100g], dry matter 1 [g/100g], protein (N x 6,38) 1 [g/100g], sodium chloride 1 [g/100g], pH value 1 [-]
Article Number: 2010037
Description: The matrix soft cheese is more difficult to analyze than other cheese matrixes as the manufacture of soft cheese shows production fluctuations in principle. In addition the handling of cheese rind raises lots of questions again and again.
Category: chemical-physical testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Refrigerated shipping May 2026 Add to cart
Yeasts cheese
Parameters (quantitative): yeasts [cfu/g], aerobic total count [cfu/g]
Article Number: 2010176
Description: Possible methods for participation, e.g.: ISO 21527-2, §35 LMBG 01.00-37, ISO 4833, §64 LFGB L00.00-88
Category: immunological, molecular biological and microbiological testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
Frozen shipping May 2026 Add to cart
1 Parameter mit dieser Kennzeichnung sind abhangig von der Teilnehmerzahl und/oder der Materialauswahl.
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.