Proficiency testing catalogue
| Name | Planned shipping method | Start Date | ||
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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. |
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September 2026 | Add to cart | |
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Processed cheese Article Number: 2010378 |
September 2027 | Add to cart | ||
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Processed cheese (natamycin, aflatoxin) Parameters (quantitative): natamycin (CAS 7681-93-8) [mg/kg], aflatoxin M1 [µg/kg] Article Number: 2010258 Description: The proficiency testing serves to secure compliance with legal valid limit. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Unfortunately, no further booking is possible this year. |
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November 2025 | ||
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Processed cheese (natamycin, aflatoxin) Article Number: 2010258 |
May 2026 | Add to cart | ||
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Processed cheese (natamycin, aflatoxin) Article Number: 2010258 |
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. |
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May 2026 | Add to cart | |
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Semi hard cheese Article Number: 2010047 |
May 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. |
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May 2026 | Add to cart | |
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Soft cheese Article Number: 2010037 |
May 2027 | Add to cart | ||
Under certain circumstances, this parameter may not be available in the proficiency test.
