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Global Proficiency: DairyChek Chemistry

EPTIS Ringversuch Nr. 141800 | Letze Änderung 2023-06-14 | URL: https://www.eptis.bam.de/pts141800 https://www.eptis.bam.de/pts141800

Name des Anbieters
Name des Anbieters Global Proficiency Ltd Global Proficiency Ltd
Ansässig in Australia
Sprache(n)
Anmerkungen
Klassifizierung
Produktgruppen Agriculture
Food and drink
Prüfgebiete Analytical chemistry
Technische Einzelheiten
Prüfobjekt Prüfeigenschaft Prüfmethode
Milk powders Whole Milk Powder (WMP) -
Ash -
Fat Roese Gottlieb (RG)
Fat, free % in powder
Insolubility Index 24 °C
Moisture Karl Fisher
Oven @ 102 °C
Reference dryer
Protein Kjeldahl
Combustion
pH -
Titratable acidity -
Whey Protein Nitrogen Index (WPNI) -
Whole Milk Powder, Instantised - Functional -
Coffee Sediment -
Cold SDP (slowly dispersible particles) -
Dispersibility (Grade 1 - 7) -
Sediment @ 85 °C -
Wettability -
Bulk Density -
Bulk Density (100 taps) -
Micronutrients (WMP & SMP) -
Calcium (Ca) -
Chloride (Cl-) -
Copper (Cu) -
Iodine (I) -
Iron (Fe) -
Magnesium (Mg) -
Manganese (Mn) -
Phosphorus (P) -
Potassium (K) -
Sodium (Na) -
Zinc (Zn) -
Nitrite / Nitrate -
Nitrate (NO3) -
Nitrite (NO2) -
Purity & Scorched Particles -
Recovery & Identification -
Scorched Particles (Grade A - D) -
Vitamins (WMP & SMP) -
Vitamin A (Retinol) -
Vitamin C (Ascorbic Acid) -
Vitamin D -
Skim Milk Powder (SMP) -
Fat Roese Gottlieb (RG)
Insolubility Index 24 °C
Moisture Oven @ 102 °C
Reference dryer
pH -
Protein Kjeldahl
Titratable acidity -
Whey Protein Nitrogen Index (WPNI) -
Butter Milk Powder (BMP) -
Fat Roese Gottlieb (RG)
Insolubility Index 24 °C
Moisture Oven @ 102 °C
Reference dryer
Protein Kjeldahl
Titratable acidity -
Butter Salted & Unsalted -
Fat By difference
Moisture Oven / Hot Plate
Solids, non-fat -
Salt -
Lactic -
pH (of the serum) -
Purity -
Recovery & Identification -
Milk Fat, Anhydrous (AMF) Alkalinity -
Carotene -
Fatty Acids, Free -
Moisture Karl Fisher
Peroxide Value (PV) -
Cheese Assorted cheese varieties -
Calcium -
Fat SBR
Moisture Oven @ 105 °C
pH -
Protein Kjeldahl
Salt -
Purity -
Recovery & Identification -
Casein Lactic & Mineral Acid -
Acidity, free -
Ash -
Fat SBR
Lactose -
Moisture Oven @ 102 °C
Particle size 2 passes
pH -
Protein Kjeldahl
Bulk Density -
Bulk Density (30 taps) -
Bulk Density (100 taps) -
Nitrite / Nitrate -
Nitrate (NO3) -
Nitrite (NO2) -
Purity -
Recovery & Identification -
Caseinate Calcium & Sodium -
Ash -
Calcium (Ca Caseinate) -
Fat SBR
Lactose -
Moisture Oven @ 102 °C
pH (5% solution) -
Protein Kjeldahl
Bulk Density -
Bulk Density (30 taps) -
Bulk Density (100 taps) -
Purity -
Recovery & Identification -
Lactose Edible & Pharmaceutical -
pH (10% solution) -
Moisture, Loss on Drying (LOD) -
Moisture, Total Karl Fisher
Ash, sulphated -
Purity -
Recovery & Identification -
Milk Protein Concentrate (MPC) / Isolate (MPI) MPC 42, 56, 70, 80, 85 & MPI -
Acidity, titratable (5% solution) -
Ash -
Fat Roese Gottlieb (RG)
SBR
Insolubility index 40 °C -
Lactose -
Moisture Oven @ 102 °C
pH (5% solution) -
Protein Kjeldahl
Whey Protein Nitrogen Index (WPNI) -
Bulk Density -
Bulk Density (30 taps) -
Bulk Density (100 taps) -
Whey Protein Concentrate (WPC) Sweet & Acid Whey -
Ash -
Fat SBR
Insolubility index 24 °C -
Lactose -
Moisture Oven @ 102 °C
pH (5% solution) -
Protein Kjeldahl
Bulk Density -
Bulk Density (30 taps) -
Bulk Density (100 taps) -
Nitrite / Nitrate -
Nitrate (NO3) -
Nitrite (NO2) -
Purity -
Recovery & Identification -
Whey Powder Acidity, titratable -
Ash -
Fat Roese Gottlieb (RG)
Insolubility index 24 °C -
Moisture Oven @ 102 °C
pH -
Protein Kjeldahl
Salt -
Ringversuchsziele
Zielgruppe des Ringversuchs
Relevante Rechtsvorschriften oder Normen
Weitere Ziele
Teilnehmerzahl
Anbieter unabhängig überprüft (akkreditiert, benannt, anerkannt)

Akkreditiert durch IANZ (New Zealand) auf der Grundlage von ISO/IEC 17043

Die Durchführung des Ringversuchs ist in Auftrag gegeben durch
Kosten
Teilnahmegebühr on request
Regelmässig durchgeführt Ja (4-6 times per year)
Der Ringversuch wird durchgeführt seit 10+ years experience
Kontaktdaten des Anbieters
Anbieter Kontaktperson
Global Proficiency Ltd
Unit 2/25 Mareno Road
Vic 3043 Tullamarine
Australia

Telefon: +61 3 9089 1151
Fax:
Web: http://www.global-proficiency.com http://www.global-proficiency.com
Ms. Sandra Mott
Telefon: +64 7 958 7297
Fax:
E-Mail: sandra.mott@global-proficiency.com sandra.mott@global-proficiency.com
Haben Sie einen Fehler entdeckt? Bitte wenden Sie sich an den zuständigen EPTIS Koordinator für Australia, Ms Luminita Antin. Ms Luminita Antin.
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Anwendungsversion: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5