Proficiency testing catalogue: food and feed
Name | Planned shipping method | Start Date | ||
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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. |
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May 2026 | Add to cart | |
Yeasts cheese Parameters (quantitative): yeasts [cfu/g], aerobic total count [cfu/g] Article Number: 2010176 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 |
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May 2026 | Add to cart |
Under certain circumstances, this parameter may not be available in the proficiency test.