Name Planned shipping method Start Date  
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 2026 Add to cart
Processed cheese
Article Number: 2010378
September 2027 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: immunological, molecular biological and microbiological testing food and feed cheese
Accreditation: This proficiency test is not included in the scope of the accreditation.
Unfortunately, no further booking is possible this year.
Frozen shipping November 2025
Processed cheese (natamycin, aflatoxin)
Article Number: 2010258
May 2026 Add to cart
Processed cheese (natamycin, aflatoxin)
Article Number: 2010258
December 2027 Add to cart
Protective gloves - length and finger dexterity ISO 21420
Parameters (quantitative): Glove length [mm], Finger dexterity [performance level]
Article Number: 2011180
Category: physical mechanical testing material testing protective clothing
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature May 2026 Add to cart
Protective gloves - length and finger dexterity ISO 21420
Article Number: 2011180
May 2027 Add to cart
Protective gloves - resistance to cutting ISO 13997
Parameters (quantitative): Cut resistance [N]
Article Number: 2011036
Category: physical mechanical testing material testing protective clothing
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature May 2026 Add to cart
Protective gloves - resistance to cutting ISO 13997
Article Number: 2011036
May 2027 Add to cart
Protective gloves against mechanical risks EN 388
Parameters (quantitative): Abrasion resistance [number of rubs], Blade cut resistance (Coupe) [Index], Tear resistance [N], Puncture resistance [N]
Article Number: 2010639
Description: Further possible carrying out of the tests, e.g. with ISO 23388
Category: physical mechanical testing material testing protective clothing
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature May 2026 Add to cart
Protective gloves against mechanical risks EN 388
Article Number: 2010639
May 2027 Add to cart
Protective gloves against microorganisms (ISO 374-2)
Parameters (qualitative): Resitance against penetration
Article Number: 2011348
Description: Examination of the protective function against bacteria and moulds
Category: immunological, molecular biological and microbiological testing consumer goods and packaging protective clothing
Accreditation: This proficiency test is not included in the scope of the accreditation.
New proficiency testing
Shipping at room temperature August 2026 Add to cart
Protective gloves against microorganisms (ISO 374-2)
Parameters (qualitative): Resitance against penetration
Article Number: 2011348
August 2027 Add to cart
Protective gloves against viruses (ISO 16604)
Parameters (qualitative): Resitance against penetration
Article Number: 2011355
Description: Examination of the protective function against viruses
Category: immunological, molecular biological and microbiological testing consumer goods and packaging protective clothing
Accreditation: This proficiency test is not included in the scope of the accreditation.
New proficiency testing
Shipping at room temperature August 2026 Add to cart
Protective gloves against viruses (ISO 16604)
Parameters (qualitative): Resitance against penetration
Article Number: 2011355
August 2027 Add to cart
Protein powder - amino acid profile
Parameters (quantitative): alanine (Ala) [g/100 g proteine], arginine (Arg) [g/100 g proteine], asparagine (Asn) [g/100 g proteine], aspartate (Asp) [g/100 g proteine], cysteine (Cys) [g/100 g proteine], glutamine (Gln) [g/100 g proteine], glutamate (Glu) [g/100 g proteine], glycine (Gly) [g/100 g proteine], histidine (His) [g/100 g proteine], isoleucine (Ile) [g/100 g proteine], leucine (Leu) [g/100 g proteine], lysine (Lys) [g/100 g proteine], methionine (Met) [g/100 g proteine], phenylalanine (Phe) [g/100 g proteine], proline (Pro) [g/100 g proteine], serine (Ser) [g/100 g proteine], Threonine (Thr) [g/100 g proteine], tryptophan (Trp) [g/100 g proteine], tyrosine (Tyr) [g/100 g proteine], valine (Val) [g/100 g proteine]
Article Number: 2010453
Category: chemical-physical testing food and feed milk products (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature June 2026 Add to cart
Protein powder - amino acid profile
Article Number: 2010453
June 2027 Add to cart
Pudding - dessert
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], pH value [-]
Article Number: 2010087
Description: Additives for stabilisation in dessert can lead to incorrect interpretation in the analyse of fat, dry matter and protein, e.g. in the IR-spectroscopy. This proficiency testing is suitable to demonstrate your competence.
Category: chemical-physical testing food and feed milk products (other)
Accreditation: This proficiency test is not included in the scope of the accreditation.
Is currently underway. Can still be booked.
Refrigerated shipping October 2025 Add to cart
Pudding - dessert
Article Number: 2010087
November 2026 Add to cart
Pudding - dessert
Article Number: 2010087
November 2027 Add to cart
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.