EPTIS
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Dairy Chemistry - (QDCS)

EPTIS Ringversuch Nr. 132354 | Letze Änderung 2024-10-24 | URL: https://www.eptis.bam.de/pts132354 https://www.eptis.bam.de/pts132354

Name des Anbieters
Name des Anbieters LGC AXIO Proficiency Testing LGC AXIO Proficiency Testing
Ansässig in United Kingdom
Sprache(n)
Anmerkungen Analytical testing is vital in assuring that dairy products such as milk, whey, cream, and cheese are free from contaminants and adulterants before they reach customers. The AXIO Proficiency Testing Quality in Dairy Chemistry Scheme is suitable for laboratories using both traditional and modern instrumental techniques for dairy analysis, and provides samples to cover a wide spectrum of established and emerging matrices – including yogurts, freeze-dried, skimmed and powdered goods, plus hard and soft cheeses. The range of analytes included is also extensive: from aflatoxins to vitamins, energy content to natamycin, and antibiotics to Staphylococcal Enterotoxins. Successful participation in the QDCS dairy chemistry proficiency testing scheme is an essential part of developing a quality system to ensure that your laboratory’s results are both accurate and meaningful.
Klassifizierung
Produktgruppen Consumer products
Food and drink
Minerals
Process control systems
Prüfgebiete Analytical chemistry
Technische Einzelheiten
Prüfobjekt Prüfeigenschaft Prüfmethode
Infant formula powder -NEW 2024 Protein -
Fat -
Ash -
Carbohydrate -
Net carbohydrates -
Salt -
Fibre -
Docosahexaenoic acid (DHA) -
Arachidonic acid (ARA); -
-
β-galactooligosaccharides (GOS) -NEW 2025 -
Elements (including heavy metals) -
Lead -
Arsenic -
Cadmium -
Mercury -
Nickel - NEW 2025 -
Buffer solution pH -
Potassium hydrogen phthalate Chemical Oxygen Demand (COD) -
Skimmed milk powder Protein -
Fat -
Ash -
Moisture -
Scorched particles -
Titratable Acidity -
Whey Protein Nitrogen Index (WPNI) -
Insolubility index -
Yoghurt Energy -
Fat -
Protein -
Salt -
Sodium -
pH -
Total Solids -
Calcium -
Condensed Milk Energy -
Fat -
Saturates -
Carbohydrate -
Protein -
Total sugars -
Sodium -
Salt -
Processed cheese Energy -
Fat -
Saturates -
Cholesterol -
Carbohydrate -
Protein -
Total sugars -
Sodium -
Salt -
pH - NEW 2025 -
Cheese powder Salt -
Moisture -
pH -
Fat -
Protein -
Ash -
Sodium -
Freeze dried cheese/cheese powder Staphylococcal enterotoxins Qualitative (presence/absence) in 25g
Sodium -
Soft cheese Calcium -
Sodium -
Protein -
Fat -
Ash -
Lactose -
Salt -
Moisture -
pH -
Aflatoxin M1 -
Whole milk powder Calcium -
Magnesium -
Potassium -
Sodium -
Copper -
Zinc -
Chloride -
Manganese -
Protein -
Fat -
Moisture -
Iron -
Phosphorus -
Titratable Acidity -
Whey Protein Nitrogen Index (WPNI) -
Insolubility index -
Whey protein concentrate Bulk density -
Protein -
Fat -
Ash -
Lactose -
Moisture -
pH -
Insolubility index -
Hard cheese Calcium -
Sodium -
Protein -
Fat -
Ash -
Lactose -
Salt -
Moisture -
pH -
Milk (freeze dried) Phosphatase -
Antibiotics (beta lactam ) -
Antibiotics (sulphonamides)) -
Antibiotics (Tetracyclines) -
Aflatoxin M1 -
Skimmed milk Fat -
Semi skimmed milk Fat -
Single cream Fat -
Double cream Fat -
Hydrochloric acid solution Titratable Acidity -
Whipping cream Fat -
Titratable Acidity -
Whole milk Fat -
Milk Calcium -
Protein -
Lactose -
Freezing point -
pH -
Titratable Acidity -
Total solids -
Milk powder Vitamin A, C and D -
Whey powder Protein -
Fat -
Ash -
Lactose -
Moisture -
Scorched particles -
Galactose - NEW 2021 -
Butter Salt -
Moisture -
pH -
2,3 butanedione (diacetyl) - NEW 2025 -
Ringversuchsziele
Zielgruppe des Ringversuchs
Relevante Rechtsvorschriften oder Normen
Weitere Ziele
Teilnehmerzahl
Anbieter unabhängig überprüft (akkreditiert, benannt, anerkannt)

Akkreditiert durch UKAS auf der Grundlage von ISO/IEC 17043 Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes.

Die Durchführung des Ringversuchs ist in Auftrag gegeben durch
Kosten
Teilnahmegebühr Depending on samples taken
Regelmässig durchgeführt Ja (4 rounds per annum)
Der Ringversuch wird durchgeführt seit 1995
Kontaktdaten des Anbieters
Anbieter Kontaktperson
LGC AXIO Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green
BL9 0AP Bury, Greater Manchester
United Kingdom

Telefon: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597 https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597
Dr Julian Schwarz
Telefon: +49 281 9887218
Fax:
E-Mail: julian.schwarz@lgcgroup.com julian.schwarz@lgcgroup.com
Haben Sie einen Fehler entdeckt? Bitte wenden Sie sich an den zuständigen EPTIS Koordinator für United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
Haben Sie Fragen? Senden Sie uns eine E-Mail: eptis@bam.de.
Anwendungsversion: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5