Proficiency testing catalogue
Name | Planned shipping method | Start Date | ||
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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 | ||
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 | ||
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 | ||
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. |
Frozen shipping | May 2025 | Add to cart | |
Processed cheese (natamycin, aflatoxin) Article Number: 2010258 |
May 2026 | Add to cart | ||
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 | May 2025 | Add to cart | |
Semi hard cheese Article Number: 2010047 |
May 2026 | Add to cart | ||
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 | May 2025 | Add to cart | |
Soft cheese Article Number: 2010037 |
May 2026 | Add to cart |
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.