Opening hours sample delivery
Mo.-Fr. 7 a.m. – 5 p.m.
Sa. on appointment

Proficiency testing

Proficiency testing

Without any doubt, quality management now is a factor of success. Certification is standard practice. For laboratories this means that the correctness of analytical resutls must be both guaranteed and reliably recorded. muva kempten GmbH is an accredited profiency test provider with international importance. Since DAkkS (Deutsche Akkreditierungsstelle) is a member of the European cooperation for Accreditation (EA), the International Accreditation Forum (IAF), and the International Laboratory Accreditation Cooperation (ILAC), the mutual recognition of accreditations as well as the acceptance of conformity assessments in Europe and all over the world is ensured.

Today the proficiency testing program of muva kempten GmbH is one of the worldwide most important schemes of that kind for all types of analysis of milk, milk products and food. 

The participation is possible for laboratories of all scientific fields and not limited to special topics. 
It is possible to register for our proficiency testing studies via the Online Portal throughout the whole year. The document Instructions for Online Portal gives further assistance.
For questions and customer demands we are available from 7:30 a.m. till 6:00 p.m. Please do not hesitate to contact us!

The delivery of the proficiency test samples shall be ex works.




The program for proficiency testing studies 2022/2023 is available!

Proficiency testing - Program 2022/2023

We are looking forward to your registration!


Proficiency Testing Studies in January:

- UHT-Milk
- Hardcheese
- Alkaline phosphatase in milk and cheese
- Milk powder
- Sensory: Rankorder Taste
- Sensory: acc. to DIN EN ISO 22935


Proficiency Testing Studies in February:

- Cream
- Chocolate / Nougat
- Processed cheese
- Butter
- Tinned Sausages
- Yoghurt
- Sensory: Rangorder odour
- Microbiology: Yeasts


Proficiency Testing Studies in March:

- Carbohydrates / Vitamins (in baby foods)
- Raw milk
- Production milk (for powder and cheese production)
- Sensory: acc. to DIN EN ISO 22935
- Sensory: Profile testing
- Microbiology: Mesophilic, aerobic bacterial count
- Microbiology: E.Coli / Coliforme / Enterobacteriaceae
- Microbiology: Yeasts / Moulds