Art. No.

proficiency testing type ^[A]

requested parameters

2010009

butter

solids non-fat, water content, hardness, pH value, cholesterol, fat, optional sodium chloride (depends on the condition of the butter)

2010382

butter (fatty acid profile)

fatty acid composition C4-C20

2010017

yoghurt

fat, dry matter, protein, pH value, total lactic acid

2010049

whey

fat, dry matter, protein, NPN, lactose, ash, phosphorus, potassium, calcium

2010852

whey concentrate

fat, dry matter, protein, lactose, ash

2010087

pudding - dessert

fat, dry matter, protein, lactose, pH value

2010091

AMF - anhydrous milk fat

alkalinity, free fatty acids, water content, peroxide value, carotene, butyric acid methyl ester

3010012

ice-cream

quantitative parameters: fat, milkfat, colouring agent E 124 (cochenille red A), vanillin, vanillic acid, p- hydroxybenzaldehyde, p-hydroxybenzoic acid, lactose

qualitative parameters°: colouring agent E 100 (curcumin), foreign fat, colouring agent ß-carot

° The qualitatitive part of this proficiency testing scheme is not in the scope of accreditation

2010170

sour cream - crème fraiche

fat, dry matter, protein, pH value