Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
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Raw milk 1
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], freezing point [m°C], pH value [-], casein [g/100g] Article Number: 2010015 Description: This proficiency testing scheme covers the value-assessing parameters in raw milk which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw milk testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Frozen shipping
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January 2027 | Add to cart | |
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Raw milk 2
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], freezing point [m°C], pH value [-], casein [g/100g] Article Number: 2010005 Description: This proficiency testing scheme covers the value-assessing parameters in raw milk which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw milk testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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June 2027 | Add to cart | |
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Raw milk 3
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], freezing point [m°C], casein [g/100g] Article Number: 2010370 Description: This proficiency testing scheme covers the value-assessing parameters in raw milk which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw milk testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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October 2027 | Add to cart | |
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Raw sausage 1
Parameters (quantitative): aw value [-], pH value [-], D-lactic acid [mg/kg], L-lactic acid [mg/kg], sodium (Na) [mg/100 g], sodium nitrate [mg/kg], sodium nitrite [mg/kg], sorbic acid [mg/kg], saturated fatty acids [g/100 g Fett (fat)], monounsaturated fatty acids [g/100 g Fett (fat)], total fat [g/100 g] Article Number: 2010214 Category: chemical-physical testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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June 2027 | Add to cart | |
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Raw sausage 2
Parameters (quantitative): sodium (Na) [mg/100 g], total fat [g/100 g], crude protein (N x 6,25) [g/100 g], moisture content [g/100 g], ash [g/100 g], sodium chloride [g/100 g], hydroxyproline [g/100 g], diphosphorus pentoxide (P2O5) [g/100 g], starch [g/100 g], solubilised milk protein [g/100 g] Article Number: 2010419 Category: chemical-physical testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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June 2027 | Add to cart | |
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Relative frequency of pollen in honey
Parameters (quantitative): Relative pollen frequency [%] Article Number: 2011012 Description: The accuracy of the declaration of the regional and botanical honey origin can be determined microscopically by checking the relative frequency of pollen. With this proficiency testing the comparability of this method can be tested. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA accreditation. |
 Refrigerated shipping
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December 2027 | Add to cart | |
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Residues in liquid egg
Parameters (quantitative): total fat [g/100 g], polychlorinated dibenzodioxins (PCDD) [pg/g fat], polychlorinated dibenzofuran (PCDF) [pg/g fat], total PCBs [pg/g fat] Article Number: 2010129 Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is not included in the scope of the accreditation. |
Frozen shipping
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December 2027 | Add to cart | |
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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], 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 2026 | Add to cart | |
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Sauerkraut
Article Number: 2010384 |
December 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. |
Frozen shipping
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May 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 Is currently underway. Can still be booked. |
 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. |
Refrigerated shipping
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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 | ||
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Sudan dyes in spices
Parameters (qualitative): identification of sudan dyes Article Number: 2011359 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. New proficiency testing |
Shipping at room temperature
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December 2026 | Add to cart | |
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Sudan dyes in spices
Parameters (qualitative): identification of sudan dyes Article Number: 2011359 |
December 2027 | Add to cart | ||
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Sugar free candies
Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], water content [g/100 g] Article Number: 2010327 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
Shipping at room temperature
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December 2027 | Add to cart | |
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Sugar mix (fruit preparation)
Parameters (quantitative): sucrose (anhydrous) [g/100 g], glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], maltose (anhydrous) [g/100 g], starch [g/100 g], aspartame [ppm], acesulfam K [ppm], sorbate (as anion) [ppm], saccharin as free imide [ppm], total sugar (anhydrous) 1 [g/100 g] Article Number: 2010051 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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July 2027 | Add to cart | |
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Sugar substitutes in food
Parameters (quantitative): Isomalt (sum of GPS and GPM) (anhydrous) [g/100 ml], Lactitol (anhydrous) [g/100 ml], Maltitol (anhydrous) [g/100 ml], Mannitol (anhydrous) [g/100 ml], Sorbitol (anhydrous) [g/100 ml], Xylitol (anhydrous) [g/100 ml] Article Number: 2010359 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. |
Shipping at room temperature
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August 2026 | ||
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.