Nutritional Components in Cheese Proficiency Test

Start date

Product Code

Proficiency Test





Moisture, Ash, Total Fat, Nitrogen, Sodium, Chloride, Starch

Approx. Size

150 g

This proficiency test includes nutritional components. As nutritional legislation increases, the proficiency of laboratories to provide accurate results to food manufacturers for labelling is critical, to help consumers make informed choices about the food they eat. Fapas offers the widest range of analyte/matrix proficiency test combinations for the food sector. The matrix used varies year on year, to provide different levels of real world samples.

Proximates including Moisture, Ash, Total Fat, Nitrogen, Sodium, Chloride and Starch are included within this proficiency test.

Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. Cheese is widely consumed around the world, where it can be used as a snack, spread and as a dessert.

Fapas proficiency tests can challenge your testing laboratories to ensure only high-quality testing standards are achieved. This can therefore ensure your customers, and regulators, receive highly accurate test results without significant bias.