Name Planned shipping method Start Date  
Simulated evaluation lactic acid bacteria
Parameters (quantitative): colony enumeration lactic acid bacteria, calculation of microbial load
Article Number: 2011202
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.
risk group 1
July 2026 Add to cart
Simulated evaluation mould
Parameters (qualitative): calculation of microbial load [-]
Parameters (quantitative): colony enumeration moulds [CFU]
Article Number: 2011201
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.
risk group 1
July 2025 Add to cart
Simulated evaluation mould
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011201
July 2026 Add to cart
Simulated evaluation Sulfite-reducing clostridia
Parameters (qualitative): calculation of microbial load [-]
Parameters (quantitative): colony enumeration Sulfite-reducing clostridia [CFU]
Article Number: 2011203
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.
risk group 1
July 2025 Add to cart
Simulated evaluation Sulfite-reducing clostridia
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011203
July 2026 Add to cart
Simulated evaluation yeasts
Parameters (qualitative): calculation of microbial load [-]
Parameters (quantitative): colony enumeration yeasts [CFU]
Article Number: 2011200
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.
risk group 1
July 2025 Add to cart
Simulated evaluation yeasts
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011200
July 2026 Add to cart
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
Refrigerated shipping September 2025 Add to cart
Skimmed milk powder
Article Number: 2010001
September 2026 Add to cart
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 April 2025 Add to cart
Soft cheese
Article Number: 2010037
May 2026 Add to cart
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 December 2025 Add to cart
Solvent residues in food
Article Number: 2010943
December 2026 Add to cart
Sour cream - Crème fraiche
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], pH value [-]
Article Number: 2010170
Description: The testing of sour creme and crème fraîche differs from the testing of other milk products concerning the sample preparation. The proficiency testing is suitable for those laboratories which want to show their compenetce in the testing of this products.
Category: chemical-physical testing food and feed milk products (other)
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping December 2025 Add to cart
Sour cream - Crème fraiche
Article Number: 2010170
December 2026 Add to cart
Soy (GMO)
Parameters (qualitative): Detection of screening elements P-35S, T-NOS and P-FMV
Parameters (quantitative): relative amount GTS 40-3-2 [%], relative amount MON 89788 [%]
Article Number: 2010720
Category: immunological, molecular biological and microbiological testing food and feed fats, oils and oilseeds
Accreditation: This proficiency test is not included in the scope of the accreditation.
Refrigerated shipping November 2025 Add to cart
Soy (GMO)
Parameters (qualitative): Detection of screening elements P-35S, T-NOS and P-FMV
Article Number: 2010720
November 2026 Add to cart
Spoiling agents in fruit juice concentrate & compounds 1
Parameters (qualitative): spoiling agents qualitative
Parameters (quantitative): spoiling agents quantitative [cfu/g], aerobic total count [cfu/g]
Article Number: 2010199
Description: Yeasts, moulds, lactobacilli or acetic acid bacteria should be alternating analysed, e.g. with IFU-Method 2, IFU-Method 3, IFU-Method 4, IFU-Method 5
Category: immunological, molecular biological and microbiological testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
Frozen shipping April 2025 Add to cart
Spoiling agents in fruit juice concentrate & compounds 1
Parameters (qualitative): spoiling agents qualitative
Article Number: 2010199
April 2026 Add to cart
Spoiling agents in fruit juice concentrate & compounds 2
Parameters (qualitative): spoiling agents qualitative
Parameters (quantitative): spoiling agents quantitative [cfu/g], aerobic total count [cfu/g]
Article Number: 2010491
Description: Yeasts, moulds, lactobacilli or acetic acid bacteria should be alternating analysed, e.g. with IFU-Method 2, IFU-Method 3, IFU-Method 4, IFU-Method 5
Category: immunological, molecular biological and microbiological testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
Frozen shipping November 2025 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.