Proficiency testing catalogue: food and feed
Name | Planned shipping method | Start Date | ||
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Carrot juice Parameters (quantitative): relative density (20 °C/20 °C) [-], pH value [-], total acid (pH 8.1) calculated as tartaric acid [g/l], sucrose (anhydrous) [g/l], fructose (anhydrous) [g/l], glucose (anhydrous) [g/l], nitrate [mg/l], total β-carotene [mg/100 g], α-carotene [mg/100 g], total carotenes [mg/100 g], total sugar (anhydrous) [g/l] Article Number: 2010402 Category: chemical-physical testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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October 2025 | Add to cart | |
Carrot juice Article Number: 2010402 |
October 2026 | Add to cart | ||
Characteristic microorganisms yoghurt Parameters (quantitative): Lactobacillus bulgaricus [cfu/g], Streptococcus thermophilus [cfu/g] Article Number: 2010317 Category: immunological, molecular biological and microbiological testing food and feed milk products (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
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May 2025 | Add to cart | |
Characteristic microorganisms yoghurt Article Number: 2010317 |
May 2026 | Add to cart | ||
Chocolate Parameters (quantitative): total fat [g/100 g], milk fat [g/100 g], crude protein (N x 6,25) [g/100 g], water content [g/100 g], lactose (monohydrate) [g/100 g], sucrose (anhydrous) [g/100 g], theobromine [mg/100 g], caffeine [mg/100 g], dry matter [g/100 g] Article Number: 2010025 Category: chemical-physical testing food and feed cocoa and chocolate Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. New parameter selection |
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February 2026 | Add to cart | |
Chocolate (profile testing) Parameters (quantitative): visual: brightness of the brown color (light - dark) [cm], olfactory: cocoa odour (little - much) [cm], gustatory: cocoa flavour (little - much) [cm], gustatory: sweetness (very sweet - little sweet) [cm], gustatory: bitterness (little bitter - very bitter) [cm], texture: hardness (low degree of hardness - high degree of hardness) [cm], mouthfeel: melting quality (fast melting - slow melting) [cm], mouthfeel: adstringency (little - much) [cm] Article Number: 3010051 Category: sensory testing food and feed food matrices (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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November 2025 | Add to cart | |
Chocolate (profile testing) Article Number: 3010051 |
November 2026 | Add to cart | ||
Chocolate (simple descriptive testing) Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel Article Number: 3010049 Category: sensory testing food and feed food matrices (other) Accreditation: This proficiency test is within the scope of the DAkkS accreditation. |
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April 2025 | Add to cart | |
Chocolate (simple descriptive testing) Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel Article Number: 3010049 |
May 2026 | Add to cart | ||
Clostridia animal feed Parameters (quantitative): sulfite-reducing Clostridia (vegetative) [cfu/g], lactobacilli (anaerobic) [cfu/g], anaerobic mesophilic sulfite-reducing spores [cfu/g], anaerobic mesophilic total spores (nonselective) [cfu/g] Article Number: 2010188 Description: Possible methods for participation, e.g.: Baumgart et al. KapI.3, VDLUFA 28.3.2 Category: immunological, molecular biological and microbiological testing food and feed animal feed Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
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August 2025 | Add to cart | |
Clostridia animal feed Article Number: 2010188 |
August 2026 | Add to cart | ||
Clostridia ground meat Parameters (quantitative): sulfite-reducing Clostridia (vegetative) [cfu/g], anaerobic total count [cfu/g], anaerobic, mesophilic , sulfite-reducing spores [cfu/g], C.perfringens [cfu/g] Article Number: 2010942 Category: immunological, molecular biological and microbiological testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
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May 2025 | Add to cart | |
Clostridia ground meat Article Number: 2010942 |
June 2026 | Add to cart | ||
Clostridia milk powder Parameters (quantitative): sulfite-reducing Clostridia (vegetative) [cfu/g], anaerobic total count [cfu/g], anaerobic, mesophilic , sulfite-reducing spores [cfu/g], C.perfringens [cfu/g] Article Number: 2010057 Description: Possible methods for participation, e.g.: ISO 7937, LFGB § 64 L06.00-39, ISO 4833, Baumgart et al. KapI.3, VDLUFA M 7.18.2.1, LFGB § 64 L 00.00-57 Category: immunological, molecular biological and microbiological testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
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May 2025 | Add to cart | |
Clostridia milk powder Article Number: 2010057 |
June 2026 | Add to cart | ||
Clostridia milk powder qualitative Parameters (qualitative): Clostridia spp. Article Number: 2010940 Category: immunological, molecular biological and microbiological testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
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June 2025 | Add to cart | |
Clostridia milk powder qualitative Parameters (qualitative): Clostridia spp. Article Number: 2010940 |
June 2026 | Add to cart | ||
Coagulase-positive Staphylococcus cheese Parameters (quantitative): coagulase-positive Staphylococcus [cfu/g], aerobic total count [cfu/g] Article Number: 2010469 Description: Possible methods for participation, e.g.: ISO 6888-1, §35 LFGB L00.00-55, ISO 6888-2, §35 LFGB L00.00-56, ISO 6888-3 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 2 |
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July 2025 | Add to cart | |
Coagulase-positive Staphylococcus cheese Article Number: 2010469 |
July 2026 | Add to cart | ||
Coagulase-positive Staphylococcus ground meat Parameters (quantitative): coagulase-positive Staphylococcus [cfu/g], aerobic total count [cfu/g] Article Number: 2010142 Description: Possible methods for participation, e.g.: ISO 6888-1, §35 LFGB L00.00-55; ISO 6888-2, §35 LFGB L00.00-56; ISO 6888-3 Category: immunological, molecular biological and microbiological testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 Unfortunately, no further booking is possible this year. |
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February 2025 |
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.