Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
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Sauerkraut
Parameters (quantitative): total ascorbic acid (vitamin C) [mg/100 mL], total acid (pH 8.2) calculated as acetic acid [g/100 mL], non volatile acid (pH 8.2) calculated as acetic acid [g/100 mL], total lactic acid [mg/100 mL], pH value [-], sodium chloride [g/100 mL] Article Number: 2010384 Category: chemical-physical testing food and feed fruit & vegetables products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Frozen shipping
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December 2027 | Add to cart | |
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Sausage (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel Article Number: 3010018 Description: The catalogue price shown is a basic price without test persons. Your total price, including the required number of test persons, will be calculated individually when you select the test persons in your shopping cart. Category: sensory testing food and feed meat products Accreditation: This proficiency test is within the scope of the DAkkS accreditation. |
 Refrigerated shipping
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July 2026 | Add to cart | |
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Sausage (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel Article Number: 3010018 |
July 2027 | Add to cart | ||
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Semi hard cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g], nitrate [mg/kg] Article Number: 2010047 Description: Fat, dry matter and protein are the value-determining ingredients of cheese. The control of these parameters is important both for a cost-efficient use of raw material and the marketability. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Is currently underway. Can still be booked. |
Frozen shipping
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May 2026 | Add to cart | |
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Semi hard cheese
Article Number: 2010047 |
May 2027 | Add to cart | ||
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Simulated evaluation aerobic total count
Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration aerobic total count [CFU] Article Number: 2011198 Description: As part of the proficiency test, a PDF document is sent digitally for processing the requested parameters. Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
November 2026 | Add to cart | ||
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Simulated evaluation aerobic total count
Parameters (qualitative): calculation of microbial load [-] Article Number: 2011198 |
July 2027 | Add to cart | ||
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Simulated evaluation E.coli and Coliforms
Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration E.coli [CFU], colony enumeration Coliforms [CFU] Article Number: 2011204 Description: As part of the proficiency test, a PDF document is sent digitally for processing the requested parameters. Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
July 2027 | Add to cart | ||
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Simulated evaluation lactic acid bacteria
Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration lactic acid bacteria [CFU] Article Number: 2011202 Description: As part of the proficiency test, a PDF document is sent digitally for processing the requested parameters. Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
July 2027 | Add to cart | ||
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Simulated evaluation mould
Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration moulds [CFU] Article Number: 2011201 Description: As part of the proficiency test, a PDF document is sent digitally for processing the requested parameters. Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
November 2026 | Add to cart | ||
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Simulated evaluation mould
Parameters (qualitative): calculation of microbial load [-] Article Number: 2011201 |
July 2027 | Add to cart | ||
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Simulated evaluation Sulfite-reducing clostridia
Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration Sulfite-reducing clostridia [CFU] Article Number: 2011203 Description: As part of the proficiency test, a PDF document is sent digitally for processing the requested parameters. Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
July 2027 | Add to cart | ||
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Simulated evaluation yeasts
Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration yeasts [CFU] Article Number: 2011200 Description: As part of the proficiency test, a PDF document is sent digitally for processing the requested parameters. Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
November 2026 | Add to cart | ||
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Simulated evaluation yeasts
Parameters (qualitative): calculation of microbial load [-] Article Number: 2011200 |
July 2027 | Add to cart | ||
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Skimmed milk powder
Parameters (quantitative): fat [g/100 g], moisture content [g/100 g], crude protein (N x 6,38) [g/100 g], lactose (monohydrate) [g/100 g], ash [g/100 g], titratable acid [g/100 g], pH value 1 [-] Article Number: 2010001 Category: chemical-physical testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. TNP |
 Shipping at room temperature
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August 2026 | Add to cart | |
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Skimmed milk powder
Article Number: 2010001 |
September 2027 | Add to cart | ||
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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. Is currently underway. Can still be booked. |
Refrigerated shipping
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May 2026 | Add to cart | |
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Soft cheese
Article Number: 2010037 |
May 2027 | Add to cart | ||
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Solvent residues in food
Parameters (quantitative): methanol (CAS 67-56-1) [mg/kg], acetone (CAS 67-64-1) [mg/kg], n-hexane (CAS 110-54-3) [mg/kg], dichloromethane (CAS 75-09-2) [mg/kg], methyl acetate (CAS 79-20-9) [mg/kg], isopropyl (CAS 67-63-0) [mg/kg], benzene (CAS 71-43-2) [mg/kg] Article Number: 2010943 Category: chemical-physical testing food and feed non-alcoholic beverages Accreditation: This proficiency test is not included in the scope of the accreditation. |
Frozen shipping
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December 2026 | Add to cart | |
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Solvent residues in food
Article Number: 2010943 |
December 2027 | Add to cart | ||
1
Parameters with this label depend on the number of participants and/or the choice of materials.
Under certain circumstances, this parameter may not be available in the proficiency test.
Under certain circumstances, this parameter may not be available in the proficiency test.