Proficiency testing (PT)
Proficiency testings are organized in accordance with the requirements of the standard EN ISO / IEC 17043 "Conformity assessment - General requirements for proficiency testing".
RL organizes PT's for cow's milk (raw, pasteurized and sterilized), sheep's and goat's raw milk, as well as for dairy products (cheese, cream, yogurt and butter). The parameters (components) of milk and dairy products included in PT are listed below the table with the planned delivery schedule. One PT set includes 3 milk samples and 2 dairy product samples.
PT samples can be ordered in the form of an annual order or at least 7 days before scheduled delivery, by sending an order to firstname.lastname@example.org. The order must include: company name, business address and VAT number, contact person's name, method of delivery (personal pickup or delivery by express mail), DHL number (if delivery is made by express mail).
Handling of PT samples
The handling of the PT samples must be carried out in accordance with the instructions accompanying the consignment.
Storing of PT samples
• - The samples must be stored according to the instructions (in the refrigerator: 6°C ± 2 ° C or in the freezer: -20 ° ± 2 ° C).
Transport of PT samples
PT samples can be taken by users in the RL and transported by hand refrigerators with ice cartridges, or delivered to users by express mail in appropriate packaging (cardboard boxes or styrofoam boxes) with ice cartridges.
Plan for delivery of PT samples for 2021.
|Cow milk||Goat milk||Sheep milk|
|13. - 14. January (1+8)||-||-|
|03. - 04. February (2)||-||-|
|03. - 04. March (1+3+8)||17. - 18. March (4+8)||-|
|14. - 15. April (5)||-||-|
|12. - 13. May (1+8)||19. - 20. May (4)||05. - 06. May (4+8)|
|14. - 15. July (1)||-||-|
|-||-||26. - 27. August (4+5)|
|08. - 09. September (1+8)||-||-|
|13. - 14. October (6)||06. - 07. October (4+5)||-|
|10. - 11. November (1+3+8)||-||-|
|Pasterised milk||Sterilised milk||Cheese, Cream, Yogut, Butter|
|01. - 02. December (7)||20. - 21. October (7)||24. - 25. February (9)|
|-||-||24. - 25. November (9) (butter)|
basic chemical composition of milk: milk fat, protein, lactose, dry matter
(1) basic chemical composition, somatic cell count, individual bacterial count-IBC (flow cytometry)
(2) acidity (pH, °SH, alcohol test)
(3) total bacterial count-CFU (aerobic mesophilic bacteria) (horizontal method, 30°C, 72h)
(4) basic chemical composition, individual bacterial count-IBC (flow cytometry)
(6) detection of antibiotics, density
(7) basic chemical composition
(8) freezing point
(9) cheese: milk fat, protein, dry matter, pH, NaCl;
cream: milk fat, protein, dry matter
yogurt: milk fat, protein, dry matter, pH, lactic acid
butter: milk fat, solids-non-fat, water
Result sheets for PT- Excel .xls format
Results of PT determination of total bacterial count (aerobic mesofilic bacteria) in milk | Download
Results of PT dry matter, fat, protein, NaCl and pH in Cheese | Download
Results of PT fat, water and non-fat dry matter in Butter | Download
Results of PT for dry matter, fat and protein in Cream| Download
Results of PT for dry matter, fat, protein, lactic acid and pH in Yoghurt | Download
Results of PT for fat, protein, lactose, dry matter, urea and freezing point in milk | Download
Results of PT IBC Flow Citometry in milk | Download
Results of PT pH, SH and alcohol test in milk | Download
Results of PT somatic cells count in milk | Download