PT - Food chemistry
Proficiency testing trials are held 2 to 4 times per year depending on the PT program and the product type the laboratory desires to participate in. The participants decide which of the program parameters they wish to analyse. The results are reported electronically or via fax to and from Eurofins Norsk Matanalyse AS.
A final report with results and graphs from the trial are sent out afterwards. Participants can compare their results with the reference laboratory’s "true value" or with other participants. All participation is strictly anonymous.
Food
|
Parameters |
Sample matrix |
|
Fat |
White cheese, brown cheese, Milk, ice cream mix |
|
Water, dry matter |
White cheese, brown cheese, Butter, Milk, ice cream mix, milk powder |
|
Salt (NaCl) |
Butter |
|
Protein |
Milk |
|
pH |
White cheese |
Register for participation with:
