CHEESE - MILK and CREAM other MILK PRODUCTS

CHEESE - MILK and CREAM other MILK PRODUCTS

MILK and CREAM CHEESE other MILK PRODUCTS Dear customers through a lot of developments in all matrices, we offer this year a comprehensive proficiency testing program with many new developments in the field of milk and cream, cheese and other milk products. We are pleased to present you our quality assurance program in the field of the chemical-physical, microbiological and organoleptic analytic of “milk and cream”, “cheese” and “other milk products”. Product catalogue food and feed chemical-physical proficiency testing schemes MILK and CREAM: - UHT milk 1 (April 2018) Article No. 2010007 more information you can find at www.odin.drrr.de fat, dry matter, protein, lactose, freezing point, density - UHT milk (lactose free) (May 2018) Article No.

2010107 more information you can find at www.odin.drrr.de lactose (< 0,1 %) - raw milk 2 (June 2018) Article No. 2010005 more information you can find at www.odin.drrr.de fat, dry matter, protein, lactose, freezing point, pH value, urea, casein - goat’s milk (August 2018) Article No. 2010372 more information you can find at www.odin.drrr.de fat, protein, freezing point - raw cream 1 (February 2018) Article No. 2010003 more information you can find at www.odin.drrr.de fat, dry matter, protein - sour cream – crème fraiche (April 2018) Article No. 2010170 more information you can find at www.odin.drrr.de fat, dry matter, protein, pH value - buttermilk (April 2018) Article No.

2010624 more information you can find at www.odin.drrr.de phosphatides, fat, dry matter, ash, pH value, acidity acc. Soxhlet-Henkel, density in heat serum, external water - dairy drinks (May 2018) Article No. 2010702 more information you can find at www.odin.drrr.de fat, dry matter, protein, sucrose, glucose, lactose - milk (residues) (April 2018) Article No. 2010045 more information you can find at www.odin.drrr.de chloramphenicol, aldrin, dieldrin, PCB 101, sum parameter PCB, trichlormethane, aflatoxin M1, streptomycine, tetracycline (minimum 4 of the parameters quantitative) chemical-physical proficiency testing schemes CHEESE: - processed cheese 3 (September 2018) Article No.

2010378 more information you can find at www.odin.drrr.de dry matter, fat, protein, lactose, total phosphorus, ash, sodium chloride, nitrate, pH-value, citric acid, total lactic acid - processed cheese (May 2018) Article No. 2010258 more information you can find at www.odin.drrr.de annatto, natamycin, aflatoxin M1 - fresh cheese 1 (April 2018) Article No. 2010029 more information you can find at www.odin.drrr.de fat, dry matter, protein, total lactic acid - semi hard cheese (May 2018) Article No. 2010047 more information you can find at www.odin.drrr.de fat, dry matter, protein, sodium chloride, nitrate - hard cheese (February 2018) Article No.

2010031 more information you can find at www.odin.drrr.de fat, dry matter, protein, sodium chloride - soft cheese (May 2018) Article No. 2010037 more information you can find at www.odin.drrr.de fat, dry matter, protein, lactose, sodium chloride, pH value

MILK and CREAM CHEESE other MILK PRODUCTS Product catalogue microbiology organoleptic proficiency testing: - yoghurt (ranking test, basic tastes) (October 2018) Article No. 3010037 more information you can find at www.odin.drrr.de organoleptic analysis - basic taste (2 basic tastes) - yoghurt (triangle test, basic taste) (October 2018) Article No. 3010037 more information you can find at www.odin.drrr.de organoleptic analysis - triangle test basic taste - yoghurt (ranking test, flavours) 1 (February 2018) Article No. 3010003 more information you can find at www.odin.drrr.de organoleptic analysis – flavours (2 flavours) - yoghurt (ranking test, flavours) 2 (November 2018) Article No.

3010041 more information you can find at www.odin.drrr.de organoleptic analysis – flavours (2 flavours) - yoghurt (triangle test, flavours) (February 2018) Article No. 3010043 more information you can find at www.odin.drrr.de organoleptic analysis - triangle test flavour microbiological proficiency testing schemes MILK and CREAM: - E.coli milk 1 (April 2018) Article No. 2010013 more information you can find at www.odin.drrr.de E.coli, total count quantitative - Enterobact. milk 1 (May 2018) Article No. 2010033 more information you can find at www.odin.drrr.de Enterobacteriaceae, total count quantitative - Campylobacter spp.

milk (February 2018) Article No. 2010089 more information you can find at www.odin.drrr.de Campylobacter spp. qualitative - aerobic spores milk (May 2018) Article No. 2010467 more information you can find at www.odin.drrr.de aerobic mesophilic spores, total count quantitative - psychrotrophic bacteria milk (August 2018) Article No. 2010546 more information you can find at www.odin.drrr.de psychrotrophic total count and aerobic mesophilic total count quantitative - EHEC O157 milk (July 2018) Article No. 2010604 more information you can find at www.odin.drrr.de EHEC O157 qualitative - EHEC O104 milk (July 2018) Article No.

2010604 more information you can find at www.odin.drrr.de EHEC O104 qualitative - EHEC Screening milk (July 2018) Article No. 2010608 more information you can find at www.odin.drrr.de at least 1 of the EHEC strain O26, O103, O111, O145, O157, O104, O121 and O118 - total count in milk 1 Article No. 2010612 more information you can find at www.odin.drrr.de aerobic total count chemical-physical proficiency testing schemes other MILK PRODUCTS: - whey concentrate (July 2018) Article No. 2010852 more information you can find at www.odin.drrr.de fat, dry matter, protein, lactose, ash - pudding – dessert (February 2018) Article No.

2010087 more information you can find at www.odin.drrr.de fat, dry matter, protein, lactose, pH value - AMF – anhydrous milk fat (April 2018) Article No. 2010091 more information you can find at www.odin.drrr.de alkalinity, free fatty acids, water content, peroxide value, carotene, butyric acid methyl ester - ice-cream (September 2018) Article No. 3010012 more information you can find at www.odin.drrr.de quantitative parameters: fat, milkfat, colouring agent E 124 (cochenille red A), vanillin, vanillic acid, p- hydroxybenzaldehyde, p-hydroxybenzoic acid, lactose qualitative parameters: colouring agent E 100 (curcumin), foreign fat, colouring agent ß-carotene (E 160)

MILK and CREAM CHEESE other MILK PRODUCTS Have we sparked your interests? More information concerning the proficiency testing schemes as well as the prices and the order form you can find in the attached special supplement, in our product catalogue, on our website http://www.DRRR.de/en/catalogue/ and in our Online Data Information Network (ODIN). For questions and suggestions do not hesitate to contact us! Yours DRRR-Team DRRR GmbH Bodmanstraße 4 D-87435 Kempten Fon: +49 (0)8 31/960 878-0 Fax: +49 (0)8 31/960 878-99 E-mail: info@DRRR.de Website: www.DRRR.de _ _ microbiological proficiency testing schemes other FOOD STUFF: - Salmonella spp.

chocolate (March 2018) Article No. 2010144 more information you can find at www.odin.drrr.de Salmonella spp. qualitative microbiological proficiency testing schemes CHEESE: - E.coli cheese (July 2018) Article No. 2010111 more information you can find at www.odin.drrr.de E.coli, total count quantitative - Yeasts cheese (May 2018) Article No. 2010176 more information you can find at www.odin.drrr.de Yeasts, total count quantitative - Moulds cheese (May 2018) Article No. 2010178 more information you can find at www.odin.drrr.de Moulds, total count quantitative - Listeria cheese (August 2018) Article No.

2010137 more information you can find at www.odin.drrr.de Listeria monocytogenes qualitative - Staphylococcus cheese (July 2018) Article No. 2010469 more information you can find at www.odin.drrr.de coagulase-positive Staphylococcus, total count quantitative - Enterobact. cheese (July 2018) Article No. 2010471 more information you can find at www.odin.drrr.de Enterobacteriaceae, total count quantitative - Bacillus cereus processed cheese (May 2018) Article No. 2010156 more information you can find at www.odin.drrr.de Bacillus Cereus, total count quantitative microbiological proficiency testing schemes ICE-CREAM: - Enterobact.

ice-cream (June 2018) Article No. 2010548 more information you can find at www.odin.drrr.de Enterobacteriaceae, total count quantitative - Salmonella spp. ice-cream (June 2018) Article No. 2010550 more information you can find at www.odin.drrr.de Salmonella spp. qualitative - E.coli ice-cream (June 2018) Article No. 2010552 more information you can find at www.odin.drrr.de E.coli, total count quantitative - L.monocytogenes ice-cream (June 2018) Article No. 2010554 more information you can find at www.odin.drrr.de Listeria monocytogenes qualitative

Art. No. period price * additional samples ** 2010007 Apr-18 209,00 € 76,50 € 2010107 May-18 142,00 € 54,00 € 2010005 Jun-18 274,00 € 98,00 € 2010372 Aug-18 226,00 € 82,00 € 2010003 Feb-18 169,00 € 70,00 € 2010170 Apr-18 209,00 € 76,50 € 2010624 Apr-18 169,00 € 70,00 € 2010702 May-18 209,00 € 76,50 € 2010045 Apr-18 295,00 € 105,00 € UHT milk 1 fat, dry matter, protein, lactose, freezing point, density chemical-physical proficiency testing For your registration we recommend to use our online catalogue (ODIN) or the registration forms on our homepage (www.DRRR.de). You can also use the registration forms of this special supplement.

milk and cream proficiency testing type requested parameters goats's milk fat, protein, freezing point raw cream 1 fat, dry matter, protein UHT milk (lactose free) lactose (< 0,1 %) raw milk 2 frozen fat, dry matter, protein, lactose, freezing point, pH value, urea, casein * price only valid by online result release and report in ODIN / price for result release by mail/fax plus 30,00 € / price for report by post plus 40,00 € ** additional submitted result sheets by e-mail, post or fax will be charged as additional sample sets sour cream - crème fraiche fat, dry matter, protein, pH value buttermilk phosphatides, fat, dry matter, ash, pH value, acidity acc.

Soxhlet-Henkel, density in heat serum, external water dairy drinks fat, dry matter, protein, sucrose, glucose, lactose milk (residues) chloramphenicol, aldrin, dieldrin, PCB 101, sum parameter PCB, trichlormethane, aflatoxin M1, streptomycine, tetracycline (minimum 4 of the parameters quantitative) Further proficiency testing schemes in the field of milk and cream you can find in our product catalogue food and feed.

© DRRR rev.: 22.01.2018 (changes reserved!)

Art. No. period price * additional samples ** 2010378 Sep-18 281,00 € 101,00 € 2010258 May-18 351,00 € 117,00 € 2010029 Apr-18 209,00 € 76,50 € 2010047 May-18 244,00 € 88,00 € 2010031 Feb-18 244,00 € 88,00 € 2010037 May-18 244,00 € 88,00 € Art. No. period price * additional samples ** 2010852 Jul-18 249,00 € 89,00 € 2010087 Feb-18 259,00 € 93,00 € 2010091 Apr-18 209,00 € 76,50 € 3010012 Sep-18 282,00 € 94,00 € chemical-physical proficiency testing For your registration we recommend to use our online catalogue (ODIN) or the registration forms on our homepage (www.DRRR.de).

You can also use the registration forms of this special supplement. cheese proficiency testing type requested parameters fresh cheese 1 fat, dry matter, protein, total lactic acid semi hard cheese frozen fat, dry matter, protein, sodium chloride, nitrate processed cheese 3 frozen dry matter, fat, protein, lactose, total phosphorus, ash, sodium chloride, nitrate, pH-value, citric acid, total lactic acid processed cheese frozen annatto, natamycin, aflatoxin M1 whey concentrate fat, dry matter, protein, lactose, ash pudding - dessert fat, dry matter, protein, lactose, pH value hard cheese frozen fat, dry matter, protein, sodium chloride soft cheese fat, dry matter, protein, lactose, sodium chloride, pH value Further proficiency testing schemes in the field of cheese ou can find in our product catalogue food and feed.

other milk products proficiency testing type requested parameters AMF - anhydrous milk fat alkalinity, free fatty acids, water content, peroxide value, carotene, butyric acid methyl ester ice-cream quantitative parameters: fat, milkfat, colouring agent E 124 (cochenille red A), vanillin, vanillic acid, p- hydroxybenzaldehyde, p-hydroxybenzoic acid, lactose qualitative parameters: colouring agent E 100 (curcumin), foreign fat, colouring agent ß-carotene (E 160) * price only valid by online result release and report in ODIN / price for result release by mail/fax plus 30,00 € / price for report by post plus 40,00 € ** additional submitted result sheets by e-mail, post or fax will be charged as additional sample sets Further proficiency testing schemes in the field of other milk products you can find in our product catalogue food and feed on page 23.

© DRRR rev.: 22.01.2018 (changes reserved!)

Art. No. period price * additional assessor ** 3010037 Oct-18 203,00 € 74,50 € Feb-18 203,00 € 74,50 € Feb-19 203,00 € 74,50 € 3010041 Nov-18 203,00 € 74,50 € Art. No. period price * additional assessor ** 3010039 Oct-18 203,00 € 74,50 € Feb-18 203,00 € 74,50 € Feb-19 203,00 € 74,50 € organoleptic proficiency testing For your registration we recommend to use our online catalogue (ODIN) or the registration forms on our homepage (www.DRRR.de). You can also use the registration forms of this special supplement. ranking test proficiency testing type requested parameters yoghurt (ranking test, basic tastes) organoleptic analysis - basic taste (2 basic tastes) 3010003 yoghurt (ranking test, flavours) 1 organoleptic analysis - flavours (2 flavours) yoghurt (triangle test, basic taste) organoleptic analysis - triangle test basic taste yoghurt (ranking test, flavours) 2 organoleptic analysis - flavours (2 flavours) triangle test proficiency testing type requested parameters * price only valid by online result release and report in ODIN / price for result release by mail/fax plus 30,00 € / price for report by post plus 40,00 € ** additional submitted result sheets by e-mail, post or fax will be charged as additional sample sets ***price is valid for 3 assessors Further proficiency testing schemes in the field of organoleptic you can find in our product catalogue food and feed.

3010043 yoghurt (triangle test, flavour) organoleptic analysis - triangle test flavour possible basic tastes sweet, sour, bitter, salty possible flavours strawberry, cherry, vanilla, peach, lemon © DRRR rev.: 22.01.2018 (changes reserved!)

Art. No. period price * additional samples ** 2010013 Apr. 18 310,00 € 110,00 € 2010033 May-18 310,00 € 110,00 € Feb-18 240,00 € 87,00 € Feb-19 240,00 € 87,00 € 2010467 May-18 220,00 € 80,00 € 2010546 Aug-18 220,00 € 80,00 € 2010604 Jul-18 240,00 € 87,00 € 2010606 Jul-18 240,00 € 87,00 € 2010608 Jul-18 240,00 € 87,00 € 2010612 Apr-18 100,00 € - E.coli milk 1 risk group 1, frozen E.coli, total count quantitative (2 samples milk, 2 samples reference solution) Enterobact.

milk 1 risk group 1, frozen Enterobacteriaceae, total count quantitative (2 samples milk, 2 samples reference solution) microbiological proficiency testing For your registration we recommend to use our online catalogue (ODIN) or the registration forms on our homepage (www.DRRR.de). You can also use the registration forms of this special supplement. milk and cream proficiency testing type requested parameters 2010089 Campylobacter spp. milk risk group 2, frozen Campylobacter spp. qualitative (3 samples milk) aerobic spores milk risk group 1, frozen aerobic mesophilic spores, total count quantitative (2 samples milk) psychrotrophic bacteria milk risk group 1, frozen psychrotrophic total count and aerobic mesophilic total count quantitative (2 samples milk) EHEC O157 milk risk grup 3**, frozen EHEC O157 qualitative (3 samples milk) EHEC O104 milk risk grup 3**, frozen EHEC O104 qualitative (3 samples milk) Further proficiency testing schemes in the field of milk and cream you can find in our product catalogue microbiology.

* price only valid by online result release and report in ODIN / price for result release by mail/fax plus 30,00 € / price for report by post plus 40,00 € EHEC Screening Milch risk grup 3**, frozen at least 1 of the EHEC strain O26, O103, O111, O145, O157, O104, O121 and O118 (3 samples milk) total count in milk 1 risk group 1, frozen aerobic total count (2 samples milk) © DRRR rev.: 22.01.2018 (changes reserved!)

Art. No. period price * additional samples ** 2010111 Jul-18 310,00 € 110,00 € 2010176 May-18 220,00 € 80,00 € 2010178 May-18 220,00 € 80,00 € 2010137 Aug-18 240,00 € 87,00 € 2010469 Jul-18 220,00 € 80,00 € 2010471 Jul-18 310,00 € 110,00 € 2010156 May-18 220,00 € 80,00 € Art.

No. period price * additional samples ** 2010548 Jun-18 310,00 € 110,00 € 2010550 Jun-18 240,00 € 87,00 € 2010552 Jun-18 310,00 € 110,00 € 2010554 Jun-18 240,00 € 87,00 € Art. No. period price * additional samples ** 2010144 Mar-18 240,00 € 87,00 € microbiological proficiency testing For your registration we recommend to use our online catalogue (ODIN) or the registration forms on our homepage (www.DRRR.de). You can also use the registration forms of this special supplement. cheese proficiency testing type requested parameters E.coli cheese risk group 1, frozen E.coli, total count quantitative (2 samples cheese, 2 samples reference solution) Yeasts cheese risk group 1, frozen Yeasts, total count quantitative (2 samples cheese) moulds cheese risk group 1, frozen Moulds, total count quantitative (2 samples cheese) Listeria cheese risk group 2, frozen Listeria monocytogenes qualitative (3 samples cheese) Staphylococcus cheese risk group 2, frozen coagulase-positive Staphylococcus, total count quantitative (2 samples cheese) Enterobact.

cheese risk group 1, frozen Enterobacteriaceae, total count quantitative (2 samples cheese, 2 samples reference solution) Bacillus cereus processed cheese risk group 2, frozen Bacillus Cereus, total count quantitative (2 samples processed cheese) ice-cream proficiency testing type requested parameters L.monocytogenes ice-cream risk group 2, frozen Listeria monocytogenes qualitative (3 samples ice-cream) * price only valid by online result release and report in ODIN / price for result release by mail/fax plus 30,00 € / price for report by post plus 40,00 € ** additional submitted result sheets by e-mail, post or fax will be charged as additional sample sets Enterobact.

ice-cream risk group 1, frozen Enterobacteriaceae, total count quantitative (2 samples ice-cream, 2 samples reference solution) Salmonella spp. ice-cream risk group 2, frozen Salmonella spp. qualitative (3 samples ice-cream) E.coli ice-cream risk group 1, frozen E.coli, total count quantitative (2 samples ice-cream, 2 samples reference solution) other food matrices proficiency testing type requested parameters Salmonella spp. chocolate risk group 2, frozen Salmonella spp. qualitative (3 samples chocolate) © DRRR rev.: 22.01.2018 (changes reserved!)

ο ο registration form proficiency testing Article No. / proficiency testing type period result release and report online (ODIN) result release by e- mail / fax; report by e- mail report by postal delivery additional sample sets / assessor (organoleptic) An offer with the total costs is needed company (additional line) Up to nine additional result sheets can be returned for chemical-physical, microbiological and physical-mechanical proficiency testing rounds are free of charge. As a participant, you benefit from our international recognized proficiency testing schemes. By submitting up to ten result sheets you are now enabled to run international comparisions to check different methods and different lab technicians with one proficiency testing round.

Your benefit: Participating in DRRR- proficiency testing services save costs for your quality assurance! If you need additional sample sets, you have the opportunity to order it according to our latest product catalogue.

Please note, that the free of charge service is only valid for returning result sheets by ODIN. If you send us your results by mail, fax or postal delivery, the additional result sheet will be charged according the latest product catalogue as a sample set equivalent. Your registration is an one-time order. It is only valid for one year. Cancelation fees apply when cancelling a registration. If you want to have a permanent-registration please tick the box on the right side. ο Please send registration to: fax-no. +49 (0)8 31/960 878-99 e-mail: info@DRRR.de online via www.drrr.de/en/odin this registration is permanent-registration and valid until my cancelation A Purchase order from the purchasing department will follow DRRR-customer number company contact person street post-code /city country (if not Germany) fon fax e-mail VAT-ID-No.

(if available) With your signature you agree with our general terms and conditions. date signature © DRRR rev.: 22.01.2018 (changes reserved!)

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