EPTIS
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CHEESE

[KÄSE]

EPTIS factsheet 153320 | Last revision 2016-01-20 | URL: https://www.eptis.bam.de/pts153320 https://www.eptis.bam.de/pts153320

PT provider
PT provider DRRR - Deutsches Referenzbüro für Ringversuche und Referenzmaterialien GmbH DRRR - Deutsches Referenzbüro für Ringversuche und Referenzmaterialien GmbH
Based in Germany
Language(s) German/English
Remarks The matrixes fresh cheese and semi-hard cheese are different in sample preparation. So that dairy plants, veterinary and customs inspection service as well as for all food testing laboratories can demonstrate they are proficient in preparing different matrixes, we offer another proficiency testing in the cheese sector. Curd and fresh cheese are different in texture. To pay attention to the differences in the matrices of curd and fresh cheese this proficiency testing is offered. The microorganism E.coli is part of the intestinal microflora of humans and warm-blooded animals. Furthermore E.coli is used as an indicator organism for faecal pollution and hygienic parameter in a lot of different foodstuff like milk products or meat products. Therefore we developed and established the present proficiency testing scheme. A lot of different yeasts and moulds are used for the industrial production of food, especially during the production of cheese. Nevertheless a lot of toxin producing and spore-forming yeasts and moulds ubiquitous occur in the environment and the air and can be analytically detected in different foodstuffs. This proficiency testing is designed because the produced mycotoxins can possibly cause allergy and mycosis. Staphylococcus naturally occur on the skin and in the nasopharyngeal space of humans and animals and from there these bacteria get into foodstuffs. Furthermore they play an central role causing mastitis and get easily into milk or raw milk products. Coagulase-positive Staphylococcus produce heat-stable enterotoxins during their growth causing acute and severe food poisoning (diarrhoea, regurgitation) in consumers.
Keywords
Product groups Food and drink
Testing fields Analytical chemistry
Microbiology
Technical details
Test item Tested property Testing method
Fresh cheese Total lactic acid -
Fat -
Dry matter -
Protein -
Curd Total lactic acid -
Fat -
Dry matter -
Protein -
Semi hard cheese frozen Nitrate -
Fat -
Dry matter -
Protein -
Sodium Chloride -
Hard cheese frozen Fat -
Dry matter -
Protein -
Sodium Chloride -
Soft cheese pH value -
Lactose -
Fat -
Dry matter -
Protein -
Sodium Chloride -
Cheese frozen Listeria -
Staphylococcus -
E.coli -
Moulds -
Yeasts -
Enterobacteriaceae -
Processed cheese frozen Bacillus cereus -
Total lactic acid -
pH value -
Nitrate -
Lactose -
Fat -
Dry matter -
Protein -
Total Phosphorus -
Sodium Chloride -
Citric Acid -
Ash -
Annatto -
Natamycin -
Aflatoxin -
Aims of the PT scheme
Target group of participants all laboratories
Linked to specific legislation / standards
Additional, subsidiary aims validation of testing methods
Number of participants
Accredited or otherwise reviewed by a 3rd party

Accredited by DAkkS (Germany) on the basis of ISO/IEC 17043

Operation is commissioned / requested by
Fees and frequency
Participation fee 220 - 351 Euro, depending on sample and parameters
Regularly operated Yes (several times p.a., dep. on sample and parameters)
Year of first operation 2007, 2014
Contact details of the PT provider
Provider Contact person
DRRR - Deutsches Referenzbüro für Ringversuche und Referenzmaterialien GmbH
Bodmanstraße 4
87435 Kempten
Germany

Phone: +49 (0) 831/960 8780
Fax: +49 (0) 831/960 87899
Web: http://www.drrr.de http://www.drrr.de
Dr. Ulrich Leist
Phone: +49 (0) 831/960 87878
Fax: +49 (0) 831/960 87899
Email: info@drrr.de info@drrr.de
If you find any mistakes please contact the responsible EPTIS coordinator in Germany, Mr Johannes van de Kreeke. Mr Johannes van de Kreeke.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21