AXIO | Proficiency Testing schemes 2026
Quantity of Matrix
Rounds per Year
Sample Code Matrix
Analytes
PT-CH-27 PT-CH-28 PT-CH-29 PT-CH-31
Skimmed milk
250ml 250ml
Fat 0.10% to 0.50%
4 4 4 4 4 4 4
Milk
Protein 3.0% to 4.0%; Calcium; Total Solids; Lactose
HCl solution
125ml
Titratable Acidity
Freeze dried milk
2 x 10ml
Phosphatase
PT-CH-32A Milk
250ml 250ml
pH pH
PT-CH-32B Buffer solution
PT-CH-36
Butter
250g
Energy; Fat; Saturates; Salt; Sodium; Moisture; pH; Solids-non-fat (SNF)
PT-CH-37
Hard cheese
100g
Energy; Fat; Saturates; Protein; Salt; Sodium; Moisture; pH; Cholesterol; Calcium; Lactose; Ash 4
PT-CH-38A Skimmed milk powder
120g 120g
Moisture; Ash; Scorched Particles; pH
4 4
PT-CH-38B Whey powder
Moisture; Scorched particles; Fat; Protein; Ash; Lactose; Galactose; pH Fat 30% to 40%; Titratable Acidity; Protein; Dry Matter
PT-CH-39
Whipping cream
240g
4
PT-CH-40 PT-CH-42
Semi skimmed milk
250ml
Fat 1.2% to 2.0%
4 2
Whole milk powder/ Infant milk powder
20g
Elements: Minerals (Chloride; Fe; Mg; Mn; P; Zn) Calcium (Ca); Potassium (K); Copper (Cu); Sodium (Na); Selenium Fat; Protein; Moisture; Ash; pH; Bulk Density; Lactose; Insolubility Index Vitamins A; B12; C; D; E; Vitamin B1; Vitamin B2; Vitamin B6 Fat; Protein; WPNI; Titratable Acidity (rehydrated); Titratable acidity (milk powder); Insolubility Index; pH Fat; Protein; Moisture; WPNI; Titratable acidity (rehydrated); Titratable acidity (milk powder); Insolubility Index; pH
PT-CH-43
Whey protein concentrate 120g
2
PT-CH-44
CH336: Whole milk powder CH342: Infant milk powder
20g
2
PT-CH-51
Skimmed milk powder
120g
4
PT-CH-52
Whole milk powder
120g
4
PT-CH-53 PT-CH-54 PT-CH-55
Single cream Double cream
240g 240g
Fat 12% to 25% Fat 40% to 50% Fat 2.8% to 5.0%
4 4 4
Whole milk
250ml
PRODUCT HIGHLIGHT PT-CH-56 - Whole Milk
This sample focuses on titratable acidity and freezing point depression. For fresh milk, the acidity is mainly due to the presence of phosphates, casein and carbon dioxide. However, as the milk sours, lactic acid is formed due principally to the action of organisms such as STREPTOCOCCUS on the lactose. Therefore, as milk sours the acidity will gradually increase, and titratable acidity can be used as a quick test to determine the freshness of milk. Freezing point depression is a test used to determine if any added or extraneous water is present in milk as, once cattle have been milked, the product should not be adulterated or diluted by watering down. In most laboratories a ‘Thermistor cryoscope’ is used for this purpose. 50 participants on average 4 Rounds per Year
The full range and availability of test materials and analytes is determined on an annual basis and may be added or removed. For accredited and non-accredited status, plus the most up to date sample data, please see the current application form/scheme description for this scheme.
36 lgcstandards.com/AXIO
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