Proficiency Testing Schemes

Our dairy proficiency schemes compare results with laboratories around Europe, providing an objective and independent assessment of the quality and performance of your routine testing methods. These proficiency schemes use live organisms, not lyophilised, which gives us very reproducible growth rates.

Schemes available include milk, raw milk, cream, goats’ milk, milk residues, cheese, butter, yogurt, whey and dairy powders.

To arrange participation in a scheme please contact us.

   
Cheese Microbiological Proficiency Testing Schemes 2017 Ice Cream Microbiological Proficiency Schemes 2017
July 2017 E.coli Cheese
E.coli, total count quantitative

May 2017 Yeasts Cheese
Yeasts, total count quantitative

May 2017 Moulds Cheese
Moulds, total count quantitative

May 2017 Bacillus cereus Cheese
Bacillus Cereus, total count quantitative

July 2017 Staphylococcus Cheese
Coagulase-positive Staphylococcus, total count quantitative

July 2017 Enterobacteriaceae Cheese
Enterobacteriaceae, total count quantitative

August 2017 Listeria Cheese
Listeria monocytogenes qualitative

June 2017 Enterobacteriaceae Ice Cream
Enterobacteriaceae, total count quantitative

June 2017 Salmonelle spp. Ice Cream
Salmonella spp. qualitative

June 2017 E.coli Ice Cream
E.coli, total count quantitative

June 2017 L.monocytogenes Ice Cream
Listeria monocytogenes qualitative

 

 

   
Cheese Chemical/Physical Proficiency Testing Schemes 2017 Ice Cream Chemical/Physical Proficiency Testing Schemes 2017
May 2017 Semi Hard Cheese
Fat, dry matter, protein, sodium chloride, nitrate

May 2017 Soft Cheese
Fat, dry matter, protein, lactose, sodium chloride, pH value

May 2017 Processed Cheese
Annatto, natamycin, aflatoxin M1 September

2017 Processed Cheese 3
Dry matter, fat, protein, lactose, total phosphorus, ash, sodium chloride, nitrate, pH-value, citric acid, total lactic acid

October 2017 Fresh Cheese 2
Fat, dry matter, protein, total lactic acid

October 2017 Curd
Fat, dry matter, protein, total lactic acid, pH value

September 2017 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-carotene (E 160)