Name Planned shipping method Start Date  
B.cereus processed cheese
Parameters (quantitative): B.cereus [cfu/g], aerobic total count [cfu/g]
Article Number: 2010156
Description: Possible methods for participation, e.g.: ISO 7932, LFGB § 64 L 01.00.33, ISO 4833, LFGB § 64 L 00.00.88
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 2
Frozen shipping May 2025 Add to cart
B.cereus processed cheese
Article Number: 2010156
May 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
Frozen shipping July 2025 Add to cart
Coagulase-positive Staphylococcus cheese
Article Number: 2010469
July 2026 Add to cart
Curd
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein ((N x 6,38) [g/100g], total lactic acid [mg/100g]
Article Number: 2010164
Description: Curd and fresh cheese are different in texture. To pay attention to the differences in the matrices of curd and fresh cheese this proficiency testing is offered.
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 October 2025 Add to cart
Curd
Article Number: 2010164
October 2026 Add to cart
E.coli cheese
Parameters (quantitative): E.coli [cfu/g], aerobic total count [cfu/g]
Article Number: 2010111
Description: Possible methods for participation, e.g.: ISO 16649-2, §64 LFGB 00.00-132/2, ISO 4833, §35 LMBG L00.00-89
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 July 2025 Add to cart
E.coli cheese
Article Number: 2010111
July 2026 Add to cart
Enterobacteriaceae cheese
Parameters (quantitative): Enterobacteriaceae [cfu/g], aerobic total count [cfu/g]
Article Number: 2010471
Description: Possible methods for participation, e.g.: ISO 21528-2, §64 LFGB 00.00-133/2, ISO 4833, §35 LMBG 00.00-88
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 July 2025 Add to cart
Enterobacteriaceae cheese
Article Number: 2010471
July 2026 Add to cart
Fresh cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], total lactic acid [mg/100g]
Article Number: 2010029
Description: The matrixes fresh cheese and semi-hard cheese are different in sample preparation. So that dairy plants, veterinary and customs inspection service as well as for all food testing laboratories can demonstrate they are proficient in preparing different matrixes, we offer another proficiency testing in the cheese sector.
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
Fresh cheese
Article Number: 2010029
April 2026 Add to cart
Hard cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g]
Article Number: 2010031
Description: To address the differences between the matrixes of hard cheese and semi-hard cheese we offer this proficiency testing.
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 April 2025 Add to cart
Hard cheese
Article Number: 2010031
April 2026 Add to cart
Listeria cheese
Parameters (qualitative): L. monocytogenes qualitative
Article Number: 2010137
Description: Possible methods for participation, e.g.: ISO 11290-1, §64LFGB L00.00-32
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
Frozen shipping August 2025 Add to cart
Listeria cheese
Parameters (qualitative): L. monocytogenes qualitative
Article Number: 2010137
August 2026 Add to cart
Moulds cheese
Parameters (quantitative): moulds [cfu/g], aerobic total count [cfu/g]
Article Number: 2010178
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 2025 Add to cart
Moulds cheese
Article Number: 2010178
May 2026 Add to cart
Processed cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], total lactic acid [mg/100g], pH value [-], sodium chloride [g/100g], nitrate [mg/kg], citric acid (monydrate) [mg/100g], phosphorus [mg/100g], ash [g/100g], lactose (monohydrate) [g/100g]
Article Number: 2010378
Description: In the production of processed cheese the matrix structure of cheese is changed significantly. Inappropriate handling in the sample preparation can cause errors in the analyse. This proficieny testing is suitable to demonstrate your competence.
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 September 2025 Add to cart
Processed cheese
Article Number: 2010378
September 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.