Leche Polvo (25103) Nov 12

FAPAS Report 25103
Nutritional Components in Milk Powder
O
N
TR
O
LL
ED
EN
PR
IN
TE
D
November-December 2012
Page 1 of 36
FAPAS Report 25103
PARTICIPANT LABORATORY NUMBER

Participants can log in to FAPAS SecureWeb at any time to obtain their laboratory number
for this proficiency test.
Laboratory numbers are displayed in SecureWeb next to the download link for this report.
REPORT INTEGRITY
Since 2006 all FAPAS reports have been distributed as Adobe Certified Document Services
(CDS) Adobe PDF documents [1].
The use of Adobe CDS allows the PDF files to certify that the author of the report is FAPAS
and that the document has not been altered in anyway. A blue ribbon and information bar
indicates this validation when the document is opened using Adobe Reader v7 or later.
IN
TE
D
Hard copies of FAPAS reports can never incorporate this level of integrity and consequently
when a FAPAS report is printed a watermark, stating that printed copies are not controlled,
appears on every page.
EN
PR
End users of FAPAS reports should ensure that either the opened PDF file displays a valid
FAPAS digital signature or that the content of any hard copy exactly matches the content of
a PDF file that displays a valid FAPAS digital signature.
W
UKAS
as
ED
by
complying
with
the
requirements
of
LL
FAPAS is accredited
ISO/IEC 17043:2010 [2].
QUALITY SYSTEMS
O
N
TR
O
The Food and Environment Research Agency is an ISO 9001 certified organisation.
0009 PT
Whereas this report has been produced in good faith and in accordance with best industry
practice, neither The Food and Environment Research Agency nor the Secretary of State for
Environment, Food and Rural Affairs accepts any liability whatsoever as to the application or
use of the information contained therein.
Crown Copyright 2013
Page 2 of 36
FAPAS Report 25103
SUMMARY
1. The test material for FAPAS proficiency test 25103 was dispatched in November 2012.
Each participant received a milk powder test material to be analysed for moisture, ash,
total fat, nitrogen, titratable acidity and lactose.
2. An assigned value (xa) was determined for each analyte and in conjunction with the
standard deviation for proficiency (p) was used to calculate a z-score for each result.
3. Results for this proficiency test are summarised as follows:
number of scores,
total number
g/100 g
|z| 2
of scores
moisture
3.19
67
ash
5.94
64
total fat
22.50
63
nitrogen
4.36
titratable acidity
1.07
lactose
39.49
TE
D
assigned value, xa
73
88
79
80
68
81
84
31
55
56
43
55
78
EN
PR
IN
83
O
N
TR
O
LL
4. Surplus test materials are available for sale, see APPENDIX II.
Page 3 of 36
% |z| 2
81
H
W
ED
analyte
FAPAS Report 25103
CONTENTS
1. INTRODUCTION
1.1. Proficiency Testing
2. TEST MATERIAL
2.1. Preparation
2.2. Homogeneity
2.3. Dispatch
5
5
5
3. RESULTS
4. STATISTICAL EVALUATION OF RESULTS
4.1. Calculation of the Assigned Value, xa

4.2. Standard Deviation for Proficiency, p
4.3. Individual z-Scores
6
6
6
TE
D
5. INTERPRETATION OF SCORES
IN
6. REFERENCES
PR
TABLES
Results and z-Scores
Table 2:
Participants Comments
Table 3:
Assigned Values and Standard Deviations for Proficiency
15
Table 4:
Number and Percentage of z-Scores where |z| 2
16
ED
EN
Table 1:
15
z-Scores for Moisture
Figure 2:
z-Scores for Ash
Figure 3:
z-Scores for Total Fat
Figure 4:
z-Scores for Nitrogen
20
Figure 5:
z-Scores for Titratable Acidity
21
Figure 6:
z-Scores for Lactose
22
TR
O
LL
Figure 1:
O
N
FIGURES
APPENDIX II:
APPENDIX I:
18
19
APPENDICES
17
Analytical Methods Used by Participants
23
FAPAS SecureWeb, Protocol and Contact Details
36
Page 4 of 36
FAPAS Report 25103
1. INTRODUCTION
1.1. Proficiency Testing
Proficiency testing aims to provide an independent assessment of the competence of
participating laboratories. Together with the use of validated methods, proficiency testing is
an essential element of laboratory quality assurance.
Further details of the FAPAS proficiency testing scheme are available in our
protocols [3, 4].
2. TEST MATERIAL
TE
D
2.1. Preparation
IN
Preparation of the samples for this proficiency test was sub-contracted to a laboratory
meeting the quality requirements of the schemes accreditation [2].
PR
The milk was prepared from a blend of full-fat milk powder and skimmed milk powder.
All analytes were present at natural levels.
EN
Samples were stored at ambient temperature until dispatch.
2.2. Homogeneity
LL
ED
To test for homogeneity, randomly selected test materials were analysed in duplicate.
Testing was sub-contracted to a laboratory meeting the quality requirements of the schemes
accreditation [2].
TR
O
These data showed sufficient homogeneity and were not included in the subsequent
calculation of the assigned values.
O
N
2.3. Dispatch
3. RESULTS
The start date was 16 November 2012. Test materials were sent to 107 participants.
The instructions for reporting results were as follows:

Determine the level of moisture, ash, total fat, nitrogen, titratable acidity and lactose
present in the test material, in g/100g, as received.
If you analyse for total fat, it is essential that you tell us whether you have used an acid
or alkaline hydrolysis method.
For titratable acidity, express results as lactic acid and report as g/100g of dry sample.
Lactose is to be reported as anhydrous lactose.
Results were submitted by 93 participants (87%) before the closing date for this test,
28 December 2012.
Each participant was given a laboratory number, assigned in order of receipt of results. The
reported analyte concentrations are given in Table 1.
Participants comments are given in Table 2.
Page 5 of 36
FAPAS Report 25103
The analytical methods used by each participant are summarised in APPENDIX I.
4. STATISTICAL EVALUATION OF RESULTS

The results submitted by participants were statistically analysed in order to provide an
assigned value for each analyte. The assigned values were then used in combination with
the standard deviation for proficiency, p, to calculate a z-score for each result. The
procedure follows that recommended in the IUPAC International Harmonised Protocol for the
Proficiency Testing of Analytical Chemistry Laboratories [5].
Further details on the procedure followed can be found in the relevant protocols [3, 4].
4.1. Calculation of the Assigned Value, xa

The assigned value, xa, for each analyte was derived from the consensus of the results
submitted by participants.
TE
D
The following results were excluded from the calculation of the assigned value:
results reported as approximately 10, 100 or 1000 greater or smaller than the
majority of submitted results (as these were considered to be reporting errors),
ii)
results for moisture that appeared to be for total solids,
iii)
results for total fat that did not state use of either acid or alkaline hydrolysis,
iv)
results for nitrogen that appeared to be for protein,
v)
results for titratable acidity that were considered to be reporting errors.
EN
PR
IN
i)
LL
ED
For all analytes, this procedure was straightforward and the robust mean was chosen as the
assigned value.
TR
O
The assigned values for all analytes are shown in Table 3.
4.2. Standard Deviation for Proficiency, p
O
N
The standard deviation for proficiency, p, was set at a value that reflects best practice for
the analyses in question.
For moisture, ash and nitrogen, p was derived from collaborative trial data [6, 7, 8].
For total fat, titratable acidity and lactose, p was calculated using fitness-for-purpose criteria
based on expert advice.
The values for p used to calculate z-scores from the reported results of this test are given in
Table 3.
4.3. Individual z-Scores

Participants z-scores were calculated as:
z=
where
and
( x xa )
x
xa
p
= the participants reported result,

= the assigned value
= the standard deviation for proficiency.
Participants z-scores for all analytes are given in Table 1 and shown as histograms in
Figures 16. It is possible for the z-scores published in this report to differ slightly from the
Page 6 of 36
FAPAS Report 25103
z-score that can be calculated using the formula given above. These differences arise from
the necessary rounding of the actual assigned values and standard deviations for proficiency
prior to their publication in Table 3.
The number and percentage of z-scores in the range -2 z 2 for all analytes are given in
Table 4.
5. INTERPRETATION OF SCORES
In normal circumstances, over time, about 95% of z-scores will lie in the range -2 z 2.
Occasional scores in the range 2 <|z| <3 are to be expected, at a rate of 1 in 20. Whether or
not such scores are of importance can only be decided by considering them in the context of
the other scores obtained by that laboratory.
TE
D
Scores where |z| >3 are to be expected at a rate of about 1 in 300. Given this rarity, such
z-scores very strongly indicate that the result is not fit-for-purpose and almost certainly
requires investigation.
PR
IN
The consideration of a set or sequence of z-scores over time provides more useful
information than a single z-score. Examples of suitable methods of comparison are provided
in the IUPAC International Harmonised Protocol for the Proficiency Testing of Analytical
Chemistry Laboratories [5].
EN
6. REFERENCES
Adobe Certified Document Services,

http://www.adobe.com/security/partners_cds.html, accessed 08/05/2012.
ISO/IEC 17043:2010, Conformity assessment General requirements for proficiency

testing.
FAPAS, 2012, Protocol for Proficiency Testing Schemes, Part 1 Common Principles,
Version 3, Issued January 2012.
FAPAS, 2012, Protocol for Proficiency Testing Schemes, Part 2 FAPAS, Version 2,
Issued January 2012.
Thompson, M., Ellison, S.L.R. and Wood, R., 2006, The International Harmonised
Protocol for the Proficiency Testing of Analytical Chemistry Laboratories, Pure Appl.
Chem., 78, No. 1, 145196.
Steiger, G., 1991, Cream Powder-Determination of Total Solids Content, Bulletin of the
International Dairy Federation, 285, 21-29.
Birthe Mortensen, A. and Wallin, H., 1989, Gravimetric Determination of Ash in foods:
Collaborative Study, J AOAC Int., 72, 481-483.
Wiles, P.G. and Gray, I.K., 1998, Routine Analysis of Proteins by Kjeldahl and Dumas
Methods: Review and Interlaboratory Study Using Dairy Products, J. AOAC Int., 81(3),
620-631.
O
N
TR
O
LL
ED
Page 7 of 36
FAPAS Report 25103
Table 1:
Results and z-Scores
laboratory
number
analyte
ash
assigned value
5.94 g/100g
result
z-score
result
z-score
result
001
3.17
-0.1
6.07
1.7
22.92
alkaline
0.6
002
3.00
-1.1
5.86
-1.0
22.72
acid
0.3
003
3.47
1.6
5.94
0.1
17.6
alkaline
-7.3
004
3.28
0.5
5.71
-2.9
21.70
alkaline
-1.2
005
3.23
0.2
22.14
alkaline
-0.5
006
3.0
-1.1
23.47
alkaline
1.4
007
3.34
0.8
22.28
008
3.17
-0.1
22.67
alkaline
0.2
4.36
0.0
009
2.6
-3.4
22.2
acid
-0.5
4.448
1.1
010
3.82
3.6
011
3.21
22.8
alkaline
0.4
4.37
0.1
1.0
012
3.14
4.37
0.1
EN
W
H
ED
LL
0.2
hydrolysis? z-score
nitrogen
assigned value
4.36 g/100g
titratable acidity
assigned value
1.07 g/100g
lactose
assigned value
39.49 g/100g
result
z-score
result
z-score
result
z-score
4.36
0.0
1.35
2.9
40.32
0.7
4.38
0.2
1.41
3.5
27.75
297.8
0.94
-1.4
39.0
-0.4
4.37
0.1
1.0
-0.8
40.22
0.6
4.41
0.6
1.35
2.9
39.15
-0.3
5.7
47.9
42.14
2.1
38.59
-0.7
-0.8
41.6
1.7
1.34
2.8
38.98
-0.4
-0.3
0.8
0.1
5.79
-1.9
-0.3
5.94
0.1
21.50
acid
-1.5
22.56
alkaline
0.1
T
N
013
6.0
TR
5.95
total fat
assigned value
22.50 g/100g
PR
IN
TE
D
moisture
assigned value
3.19 g/100g
014
2.22
-5.5
5.94
0.1
25.74
alkaline
4.8
4.38
0.2
1.031
-0.4
40.18
0.6
015
3.1
-0.5
6.0
0.8
22.5
acid
0.0
4.33
-0.4
1.30
2.3
42.6
2.5
z-scores outside |z| >2 are shown in bold, see Section 5
Page 8 of 36
FAPAS Report 25103
Table 1 (continued): Results and z-Scores
016
analyte
moisture
assigned value
3.19 g/100g
ash
assigned value
5.94 g/100g
total fat
assigned value
22.50 g/100g
result
z-score
result
z-score
result
3.36
0.9
5.95
0.2
22.42
hydrolysis? z-score
alkaline
3.47
1.6
5.86
-1.0
22.75
no
0.4
019
1.92
-7.3
5.74
-2.5
22.10
alkaline
020
3.26
0.4
22.57
021
3.39
1.1
5.93
-0.1
22.68
022
3.20
0.0
5.97
0.5
21.99
-1.5
025
3.08
-0.6
5.74
-2.5
026
1.83
-7.8
027
2.98
-1.2
5.90
028
3.34
0.8
6.07
029
3.30
0.6
030
2.97
-1.3
result
z-score
4.16
-2.6
17.12
166.1
39.52
0.0
42.5
2.4
1.0
-0.6
4.31
-0.7
0.688
-4.0
37.99
-1.2
alkaline
0.1
4.40
0.5
acid
0.3
4.34
-0.3
26.8
-10.1
acid
-0.8
4.27
-1.2
23.16
alkaline
1.0
4.25
-1.4
28.0
acid
8.1
4.60
3.0
42.1
2.1
acid
-2.6
4.31
-0.7
39.95
0.4
4.39
0.3
ED
5.82
z-score
40.70
-0.4
result
1.3
20.74
3.13
z-score
1.2
22.53
alkaline
0.0
4.29
-0.9
1.11
0.4
41.25
1.4
1.7
22.54
No
0.1
4.39
0.3
1.16
0.9
38.65
-0.7
6.0
0.8
22.46
-0.1
4.42
0.7
0.98
-1.0
44.44
3.9
5.92
-0.2
23
0.7
4.26
-1.3
1.01
-0.7
40.94
1.2
-0.5
024
result
0.7
TR
023
lactose
assigned value
39.49 g/100g
4.42
W
H
018
titratable acidity
assigned value
1.07 g/100g
LL
EN
017
-0.1
nitrogen
assigned value
4.36 g/100g
PR
IN
TE
D
laboratory
number
Page 9 of 36
FAPAS Report 25103

analyte
moisture
assigned value
3.19 g/100g
ash
assigned value
5.94 g/100g
total fat
assigned value
22.50 g/100g
result
z-score
result
z-score
result
031
3.45
1.5
5.71
-2.9
22.74
alkaline
0.3
032
3.48
1.6
5.95
0.2
22.6
alkaline
0.1
24.25
alkaline
2.6
lactose
assigned value
39.49 g/100g
result
z-score
result
z-score
result
z-score
4.39
0.3
0.10
-10.1
38.42
-0.8
4.48
1.5
0.129
-9.8
40.09
0.5
1.06
-0.1
38.3
-0.9
1.64
5.9
41.37
1.5
38.4
-0.9
EN
3.3
0.6
5.90
-0.5
22.7
alkaline
0.3
4.39
0.3
035
3.34
0.8
5.91
-0.3
22.69
acid
0.3
4.41
0.6
036
3.3
0.6
5.92
-0.2
22.31
acid
-0.3
4.210
-1.9
037
3.27
0.4
5.84
-1.2
22.55
LL
0.1
4.48
1.5
038
3.22
0.1
6.02
1.1
22.59
alkaline
0.1
4.37
0.1
039
3.21
0.1
5.84
-1.2
22.56
alkaline
0.1
27.0
288.3
0.115
-9.9
36.8
-2.1
040
3.35
0.9
6.1
2.1
21
acid
-2.2
4.31
-0.7
0.81
-2.7
41.5
1.6
041
3.27
0.4
5.89
-0.6
042
3.21
0.1
5.82
-1.5
22.24
alkaline
-0.4
4.41
0.6
1.12
0.5
39.03
-0.4
043
3.25
0.3
5.82
-1.5
22.52
alkaline
0.0
4.32
-0.5
0.114
-9.9
36.8
-2.1
044
2.8
-2.2
6.0
0.8
22.3
acid
-0.3
4.4
0.5
0.90
-1.8
34
-4.4
045
2.79
-2.3
6.00
0.8
22.84
alkaline
0.5
24.68
258.7
1.33
2.7
38.75
-0.6
TR
ED
034
W
H
titratable acidity
assigned value
1.07 g/100g
033
hydrolysis? z-score
nitrogen
assigned value
4.36 g/100g
PR
IN
TE
D
laboratory
number
Page 10 of 36
FAPAS Report 25103

analyte
moisture
assigned value
3.19 g/100g
ash
assigned value
5.94 g/100g
total fat
assigned value
22.50 g/100g
nitrogen
assigned value
4.36 g/100g
titratable acidity
assigned value
1.07 g/100g
lactose
assigned value
39.49 g/100g
result
z-score
result
z-score
result
result
z-score
result
z-score
result
z-score
046
3.35
0.9
5.94
0.1
22.17
4.39
0.3
047
3.24
0.3
5.98
0.6
22.43
alkaline
-0.1
4.390
0.3
0.86
-2.2
39.63
0.1
048
3.2
0.0
5.9
-0.5
22.4
alkaline
-0.2
4.2
-2.1
0.97
-1.1
049
3.22
0.1
5.87
-0.8
22.25
alkaline
-0.4
4.41
0.6
38.57
-0.7
050
3.20
0.0
6.03
1.2
22.49
alkaline
0.0
4.35
-0.2
0.88
-2.0
38.75
-0.6
051
2.91
-1.6
5.9
-0.5
23.13
0.9
4.36
0.0
1.01
-0.7
052
3.0
-1.1
39.95
0.4
38.35
-0.9
41.26
1.4
hydrolysis? z-score
LL
ED
W
H
EN
-0.5
PR
IN
TE
D
laboratory
number
054
2.50
-3.9
055
3.023
-1.0
056
3.3
0.6
5.92
-0.2
057
3.34
0.8
5.92
058
3.5
1.7
6.06
059
3.31
0.7
060
3.31
0.7
-0.1
22.41
-0.1
4.38
0.2
0.9525
-1.3
acid
2.2
4.156
-2.6
0.74
-3.5
22.67
acid
0.2
4.38
0.2
1.03
-0.4
-0.2
22.7
alkaline
0.3
4.4
0.5
0.113
-9.9
39.55
0.0
1.6
23.02
alkaline
0.8
4.4
0.5
0.11
-10.0
40.9
1.1
5.88
-0.7
24.00
acid
2.2
4.23
-1.7
6.20
53.1
5.95
0.2
22.86
alkaline
0.5
4.42
0.7
0.89
-1.9
39.06
-0.3
24.00
5.93
TR
053
Page 11 of 36
FAPAS Report 25103

analyte
ash
assigned value
5.94 g/100g
total fat
assigned value
22.50 g/100g
titratable acidity
assigned value
1.07 g/100g
lactose
assigned value
39.49 g/100g
result
z-score
result
z-score
result
z-score
result
z-score
result
z-score
061
3.44
1.4
5.73
-2.7
4.42
0.7
1.08
0.1
062
3.19
0.0
5.96
0.3
4.29
-0.9
1.03
-0.4
063
3.11
-0.5
6.01
1.0
4.28
-1.1
0.93
-1.5
064
3.13
-0.4
5.92
-0.2
4.06
alkaline
-27.3
27.63
296.3
39.92
0.3
065
3.1
-0.5
6.4
6.0
21
acid
-2.2
4.6
3.0
39.1
-0.3
4.169
-2.5
-29.3
0.51
-49.1
acid
-1.2
4.32
-0.5
4.42
0.7
hydrolysis? z-score
0.1
ED
066
484.0
068
3.10
-0.5
2.7
6.18
88.21
3.2
21.72
TR
067
071
5.87
-0.8
-9.8
7.0
61.3
22.4
acid
-0.2
4.43
0.9
0.94
-1.4
38.4
-0.9
22.4
acid
-0.2
4.43
0.9
0.94
-1.4
35.4
-3.3
2.0
22.71
alkaline
0.3
4.40
0.5
0.5
22.0
alkaline
-0.7
4.44
1.0
0.945
-1.3
41.6
1.7
-0.8
5.87
0.13
070
069
W
H
EN
22.59
PR
IN
TE
D
moisture
assigned value
3.19 g/100g
result
nitrogen
assigned value
4.36 g/100g
LL
laboratory
number
2.56
-3.6
6.09
073
3.22
0.1
5.97
074
7.72
25.8
5.93
-0.1
21.4
alkaline
-1.6
4.75
4.9
1.20
1.3
35.17
-3.4
075
3.01
-1.0
5.89
-0.6
24.2
alkaline
2.5
4.28
-1.1
0.91
-1.7
40.8
1.0
072
Page 12 of 36
FAPAS Report 25103

analyte
moisture
assigned value
3.19 g/100g
ash
assigned value
5.94 g/100g
total fat
assigned value
22.50 g/100g
result
z-score
result
z-score
result
076
3.23
0.2
3.52
-31.3
24.70
077
3.07
-0.7
078
2.44
-4.3
5.99
0.7
21.16
acid
079
2.57
-3.6
6.03
1.2
25.19
alkaline
080
3.36
0.9
6.02
1.1
23.15
acid
081
3.0
-1.1
082
3.26
0.4
5.90
-0.5
23.50
083
3.16
-0.2
6.06
1.6
22.11
084
3.25
0.3
6.00
0.8
lactose
assigned value
39.49 g/100g
result
z-score
result
z-score
result
z-score
4.203
-2.0
0.12
-9.9
4.0
4.24
-1.6
1.15
0.8
1.0
4.32
-0.5
1.5
4.35
-0.2
1.03
-0.4
38.70
-0.6
-0.6
4.32
-0.5
39.39
-0.1
-2.1
3.96
-5.1
40.84
1.1
37.01
-2.0
EN
3.3
LL
ED
W
H
-2.0
alkaline
TR
N
titratable acidity
assigned value
1.07 g/100g
hydrolysis? z-score
alkaline
21.07
22.5
alkaline
0.0
4.4
0.5
22.64
acid
0.2
4.51
1.9
22.60
alkaline
0.1
4.29
-0.9
4.29
-0.9
085
nitrogen
assigned value
4.36 g/100g
PR
IN
TE
D
laboratory
number
3.23
0.2
5.85
-1.1
087
3.55
2.0
6.07
1.7
088
3.31
0.7
5.9
089
3.294
0.6
6.033
1.3
22.69
acid
0.3
4.52
2.0
090
3.06
-0.8
6.01
1.0
14.43
acid
-12.0
4.34
-0.3
086
-0.5
Page 13 of 36
1.26
1.9
1.16
0.9
0.09
-10.2
37.46
-1.6
1.02
-0.6
20.5
-15.1
FAPAS Report 25103
091
analyte
moisture
assigned value
3.19 g/100g
ash
assigned value
5.94 g/100g
total fat
assigned value
22.50 g/100g
result
z-score
result
z-score
result
4.12
5.3
5.87
-0.8
22.32
hydrolysis? z-score
acid
-0.3
5.95
0.2
22.31
No
-0.3
W
H
093
EN
092
TR
LL
ED
Page 14 of 36
nitrogen
assigned value
4.36 g/100g
titratable acidity
assigned value
1.07 g/100g
lactose
assigned value
39.49 g/100g
result
z-score
result
result
z-score
4.49
1.6
4.34
-0.3
4.517
2.0
41.80
1.8
PR
IN
TE
D
laboratory
number
z-score
FAPAS Report 25103
Table 2:
Participants Comments
participant number comments

For the determination of moisture use temperature of 102 C. All methods
used to follow IN # 68 12/12/2006 MAPA.
055
Used methods: Total Fat: AOAC 2000 18 acid hydroysis detection (Gerber
method); Moisture: AOAC 920.20; Nitroen: AOAC 991.20;Titratable acidity:
AOAC 947.05
058
Lactose GC = 36 g/100g
067
titratable acidity is measured like Soxhlet Henkel degree
070
Ash:Ref. AOAC 945.46; Total fat: TCVN 6688-1:2007; Nitrogen: TCVN

8100:2009; Titratable Acidity: 5448:1991; Lactose: CASE.SK.0001
071
Ash: Ref. AOAC 945.46; Total fat: TCVN 6688-1:2007; Nitrogen: TCVN
8100:2009; Titratable Acidity: 5448:1991; Lactose: HPLC-Merck KGaA
082
titratable acidity as lactic acid in g/100g sample as it is: 1.00 g/100g
PR
IN
TE
D
016
Assigned Values and Standard Deviations for Proficiency
O
N
Table 3:
TR
O
LL
ED
EN
comments are as submitted by participants
analyte
data points,
80
3.19
0.0233
Coll. Trial [6]
0.176
73
5.94
0.0111
Coll. Trial [7]
0.0772
total fat
65
22.50
0.0853
ffp
0.675
nitrogen
76
4.36
0.0100
Coll. Trial [8]
0.0785
titratable acidity
44
1.07
0.0307
ffp
0.097
lactose
55
39.49
0.264
ffp
1.257
ash
moisture
assigned value,
xa, g/100 g
uncertainty,
ffp = fitness-for-purpose criteria
Page 15 of 36
standard deviation for

proficiency, p, g/100 g
FAPAS Report 25103
Table 4:
Number and Percentage of z-Scores where |z| 2

number of scores where
|z| 2
total number
of scores
% |z| 2
moisture
67
81
83
ash
64
73
88
total fat
63
79
80
nitrogen
68
81
84
titratable acidity
31
55
56
lactose
43
55
78
O
N
TR
O
LL
ED
EN
PR
IN
TE
D
analyte
Page 16 of 36
FAPAS Report 25103
10.0
9.0
8.0
7.0
PR
IN
TE
D
6.0
5.0
4.0
3.0
EN
1.0
W
H
z-score
2.0
0.0
ED
-1.0
LL
-2.0
-3.0
TR
-4.0
-5.0
-6.0
-7.0
67
74
91
10
87
58
32
18
3
31
61
21
80
16
46
40
57
35
28
7
88
60
59
56
36
34
29
89
4
41
37
82
20
84
43
47
86
76
5
73
49
38
42
39
11
50
48
22
62
8
1
83
12
64
24
63
68
65
15
25
77
90
55
75
81
52
6
2
27
30
51
44
45
9
79
72
54
78
14
19
26
-8.0
Laboratory Number
Figure 1: z-Scores for Moisture
Page 17 of 36
3.55 g/100g
3.19 g/100g
2.84 g/100g
FAPAS Report 25103
6.0
5.0
4.0
PR
IN
TE
D
3.0
2.0
1.0
0.0
EN
-2.0
W
H
z-score
-1.0
-3.0
ED
-4.0
LL
-5.0
TR
-6.0
-7.0
-8.0
-10.0
65
68
40
72
87
28
1
83
58
89
79
50
80
38
90
63
84
45
44
29
15
9
78
47
73
22
62
93
60
32
16
6
46
14
12
3
74
54
21
64
57
56
36
30
35
88
82
51
48
34
27
75
41
59
91
71
70
49
18
2
86
39
37
43
42
24
11
25
19
61
31
4
76
-9.0
Laboratory Number
Figure 2: z-Scores for Ash
Page 18 of 36
6.09 g/100g
5.94 g/100g
5.78 g/100g
FAPAS Report 25103
10.0
9.0
8.0
7.0
PR
IN
TE
D
6.0
5.0
4.0
3.0
2.0
EN
0.0
W
H
z-score
1.0
-1.0
ED
-2.0
-3.0
LL
-4.0
TR
-5.0
-6.0
-7.0
-8.0
-9.0
24
14
79
76
33
75
59
55
82
6
23
80
51
58
30
1
60
45
11
18
31
2
72
57
34
89
35
21
56
8
86
87
32
62
38
20
39
13
37
28
27
43
85
15
50
29
47
16
54
71
70
48
91
93
36
44
7
49
42
9
46
5
83
19
73
22
68
4
12
74
78
84
65
40
25
3
90
64
67
-10.0
Laboratory Number
Figure 3: z-Scores for Total Fat
Page 19 of 36
23.86 g/100g
22.50 g/100g
21.15 g/100g
FAPAS Report 25103
10.0
9.0
8.0
7.0
PR
IN
TE
D
6.0
5.0
4.0
3.0
2.0
EN
0.0
W
H
z-score
1.0
-1.0
ED
-2.0
-3.0
LL
-4.0
TR
-5.0
-6.0
-7.0
-8.0
-9.0
3
64
39
45
74
65
24
89
93
86
91
37
32
9
73
71
70
69
61
60
29
18
49
42
35
6
85
72
58
57
44
20
47
46
34
31
28
26
56
54
14
2
38
12
11
4
51
8
1
82
50
92
90
21
15
83
80
68
43
40
25
19
88
87
62
27
75
63
22
30
23
79
59
36
78
48
66
16
55
84
67
-10.0
Laboratory Number
Figure 4: z-Scores for Nitrogen
Page 20 of 36
4.52 g/100g
4.36 g/100g
4.21 g/100g
FAPAS Report 25103
10.0
9.0
8.0
7.0
PR
IN
TE
D
6.0
5.0
4.0
3.0
2.0
EN
0.0
W
H
z-score
1.0
-1.0
ED
-2.0
-3.0
LL
-4.0
TR
-5.0
-6.0
-7.0
-8.0
16
67
59
7
36
2
6
1
12
45
15
84
74
18
86
28
79
42
27
61
34
14
82
62
56
90
51
30
11
4
29
48
54
73
71
70
3
63
75
44
60
50
47
40
55
19
65
32
78
39
43
57
58
31
88
-10.0
-9.0
Laboratory Number
Figure 5: z-Scores for Titratable Acidity
Page 21 of 36
1.27 g/100g
1.07 g/100g
0.88 g/100g
FAPAS Report 25103
4.0
3.0
2.0
42.00 g/100g
PR
IN
TE
D
1.0
0.0
-1.0
EN
-3.0
W
H
z-score
-2.0
ED
-4.0
LL
-5.0
-6.0
TR
-7.0
-8.0
-9.0
29
15
17
7
24
93
73
11
40
36
54
27
30
58
86
75
18
1
4
14
32
52
25
64
47
57
16
83
6
65
60
42
3
12
50
45
82
28
8
49
31
70
38
53
34
19
88
87
43
39
71
74
44
21
90
-10.0
Laboratory Number
Figure 6: z-Scores for Lactose
Page 22 of 36
39.49 g/100g
36.97 g/100g
FAPAS Report 25103
APPENDIX I: Analytical Methods Used by Participants

Methods are tabulated according to the information supplied by participants, but some
responses may have been combined or edited for clarity.
Moisture
laboratory number
yes
001 002 004 005 007 008 010 014 018 019
020 021 022 024 028 032 034 036 038 039
040 042 044 045 046 048 049 050 052 054
057 058 059 063 065 067 072 073 075 076
077 079 080 082 083 084 087 088 089 090
no
003 012 015 016 026 027 035 037 041 051
055 060 064 068 074 086
Method Basis
laboratory number
international standard
001 003 004 007 010 014 016 020 028 034
036 037 049 051 055 060 072 075 076 079
083 084 087 089 090
national standard
005 008 012 015 018 024 032 035 039 042
044 045 048 057 059 065 067 073 077 088
In house method
022 026 040 041 054 064 068 082
LL
ED
EN
PR
IN
TE
D
Accredited Method Used
laboratory number
TR
O
Sample Weight (g)

1 - <2
5 - <10
O
N
2 - <5
015 042 057 059 060 064 068 079 083 086
088
001 002 003 004 005 007 008 010 016 019
020 022 024 026 027 028 032 034 037 039
040 044 045 046 049 050 051 063 065 067
072 073 074 075 076 077 080 082 084 087
089 090
012 014 018 021 035 036 041 048 052 054
Moisture Determination Procedure
laboratory number
to constant weight
001 003 004 005 007 008 010 012 014 015
016 018 019 022 024 028 032 034 035 036
039 040 041 042 044 045 046 048 049 051
054 057 059 060 064 065 067 068 072 073
074 075 077 079 080 082 083 084 087 088
089 090
20 hours 50 C
026
5h , 87C 1
020
Page 23 of 36
FAPAS Report 25103
laboratory number
conventional oven
001 003 004 005 007 008 010 012 014 015
019 022 024 026 032 035 036 037 039 040
041 042 044 045 046 048 049 051 057 059
060 064 067 068 072 073 074 075 077 080
082 084 087 088 089 090
air circulation oven
016
drying oven specified in ISO 5537 / IDF 26
020
forced air
018
heated in beaker
065
microwave oven
076
vacuum oven
028 054 079 083
Oven Temperature (C)
laboratory number
<100
008 014 020 026 034 037 042 054 083
100 - <105
001 002 004 005 007 015 016 018 019 021
022 024 027 028 032 035 036 040 041 044
045 046 048 049 050 051 052 057 058 059
060 063 067 068 072 073 074 075 076 079
080 082 084 086 087 089 090
105 - <110
003 012 088
110 - <150
010 065 077
LL
ED
EN
PR
IN
TE
D
Apparatus Used for Constant Weight
laboratory number
TR
O
Time Heated (hours)

<1
O
N
5 - <10
O
N
1 - <5
065
003 004 005 007 008 010 012 015 016 019
020 021 022 024 027 028 032 035 040 045
046 048 049 050 051 052 054 057 058 059
067 068 072 073 075 076 077 079 080 084
086 087 090
002 014 034 037 041 042 060 063 082 083
088
10 - <24
001 018 026 036 044 074 089
Desiccator Used To Cool The Sample
laboratory number
yes
001 002 003 004 005 007 008 010 012 014
015 016 018 019 020 021 022 024 026 027
028 032 034 035 036 037 039 040 041 042
044 045 046 048 049 050 051 052 054 057
058 059 060 063 065 067 068 072 074 075
076 077 079 080 082 083 084 086 087 088
089 090
no
073
Page 24 of 36
FAPAS Report 25103
Ash
laboratory number
yes
001 002 004 014 018 019 021 022 028 032
034 035 036 038 039 040 042 044 045 046
049 050 051 054 057 058 059 063 064 065
072 073 075 076 079 080 082 083 084 087
088 089 090 093
no
003 012 015 016 024 027 037 041 048 060
068 074 086
Method Basis
laboratory number
003 004 014 028 034 036 037 048 049 051
060 064 072 074 075 076 079 083 084 087
089 090
national standard
001 012 015 016 018 024 032 035 039 042
044 045 057 059 065 073 088
In house method
022 041 054 068 082 093
Sample Weight (g)
laboratory number
1 - <2
003 004 028 034 037 042 046 051 057 060
064 068 072 079 083 084 086 087 093
ED
EN
PR
IN
TE
D
001 002 015 016 018 019 022 024 027 032
036 038 039 040 044 045 048 049 050 054
059 065 073 074 076 080 082 088 089 090
TR
O
LL
2 - <5
012 014 021 035 041 063 075
O
N
5 - <10
Steps Taken To Avoid Spattering
charred on hotplate before ashing
laboratory number
002 012 015 016 019 021 022 024 027 036
037 042 045 049 054 057 059 060 065 073
074 075 079 080 083 084 086 087 088
crucible with lid
003 054 089
pre-dried in oven
004 014 035 036 041 046 058 063 065 074
082 089
pre-dried on steam bath
032 086
slow temperature ramp
001 016 018 028 040 048 050 051 064 072
076 086 090 093
infrared lamps
038
TGA (Leco)
034
Page 25 of 36
FAPAS Report 25103
laboratory number
<500
079
500 - <550
001 004 015 019 022 024 027 034 037 041
042 045 046 050 051 063 064 068 072 073
074 075 084 086
550 - <600
002 012 014 016 018 021 028 032 035 036
038 039 040 044 049 054 057 058 059 060
065 082 083 087 088 089 090 093
600 - <650
003 076
550
048
550 25
080
Time In Ash Furnace (hours)
laboratory number
1 - <5
003 012 014 016 019 021 024 027 028 032
034 035 037 042 049 054 057 058 060 063
073 075 076 079 084
5 - <10
002 004 015 022 044 048 064 065 068 082
083 088 093
10 - <15
018 040 090
15 - <24
001 036 038 046 050 051 059 072 074 080
086 087 089
24 - <48
045
ED
EN
PR
IN
TE
D
Ash Furnace Temperature (C)
48
TR
O
LL
041
O
N
Total Fat
yes
laboratory number
001 002 004 007 008 013 014 018 019 021
022 023 024 028 032 033 034 036 038 039
040 044 045 046 048 049 050 054 057 058
059 060 064 065 067 072 073 075 076 079
080 082 083 084 087 089 090 093
no
003 005 012 015 016 020 027 035 037 042
051 055 068 074 086
Method Basis
laboratory number
004 007 008 014 016 019 020 028 033 034
036 037 042 051 055 060 064 067 072 074
075 076 079 083 084 087 089 090
national standard
001 003 005 012 015 018 023 032 035 039
044 045 048 057 059 065 073
manufacturer/kit instructions/technical note
024
In house method
022 049 054 068 082 093
Page 26 of 36
FAPAS Report 25103
laboratory number
<1
018
1 - <2
001 004 005 007 008 014 016 020 023 027
028 032 034 037 039 042 044 045 048 049
050 051 054 057 060 064 068 072 073 074
075 079 083 084 086 087 090 093
2 - <5
003 012 013 015 019 024 035 040 046 076
080 082 089
5 - <10
002 021 033 036 065
10 - <25
022 059 067
Acid/Alkaline Hydrolysis
laboratory number
acid
012 015 021 022 024 027 033 035 036 040
044 055 059 065 067 068 080 082 086 089
090
alkaline
001 003 004 005 008 013 014 016 019 020
023 032 034 039 042 045 048 049 050 054
057 060 064 072 073 074 075 079 083 084
087
none
002 007 018 028 037 046 051 093
ED
EN
PR
IN
TE
D
Sample Weight (g)
Total Fat Extraction Method
laboratory number
TR
O
Bligh-Dyer
Buchi
O
N
butyrometer
CEM
ether extraction
Gerber
Mojonnier
049
LL
ASE (accelerated solvent extraction)
044
035
012
093
003
022 040 059
018 033 045 046 054 057 072 074 079 084
organic extraction
032
Rse-Gottlieb
001 004 005 007 008 014 016 019 020 023
028 034 037 039 048 050 051 060 064 075
083
SBR
027
separating funnel
013 042
Soxhlet
002 036 076
Soxtherm
015 089
Tecator/Soxtec
080 082 090
Teichert
024
Weibull-Stoldt
021 068
Page 27 of 36
FAPAS Report 25103
laboratory number
yes
005 013 019 023 054 064 073 079 089
no
001 002 003 004 007 008 012 014 016 018
020 021 022 024 027 028 032 033 035 036
037 040 044 045 046 049 050 051 057 059
060 065 067 068 072 074 075 076 080 082
083 084 086 087 090 093
Pre-extraction Time (hours)
laboratory number
<1
005 008 013 014 015 023 037 046 051 054
064 073 075 079 086
1 - <2
019 021
5 - <6
089
Extraction Solvent Components
laboratory number
ammonia/ethanol
007
amyl alcohol
024 086
chloroform
044
diethyl ether
001 003 004 007 008 013 016 018 020 021
023 027 028 032 033 035 039 042 045 046
048 050 054 057 060 064 072 073 074 075
076 083 084 087
LL
ED
EN
PR
IN
TE
D
Pre-extraction Stage
016 057 079
TR
O
ethanol
methanol
water
sulfuric acid
O
N
petroleum ether (petroleum spirit)
018 044
001 002 004 005 007 008 013 014 015 016
018 019 023 027 028 032 033 036 037 039
042 045 048 049 050 051 054 057 060 068
074 075 080 082 083 084 087 089 090
012 022
007 024 044
no solvent extraction- only separation of fat

and measure in a butyrometer
040
Total Extraction Time (Hours)
laboratory number
<1
001 007 012 022 023 028 037 045 046 049
057 060 073 075 079 083 086 090
1 - <2
003 008 013 014 015 016 018 019 035 040
042 044 048 054 064 084
2 - <5
004 005 024 027 032 033 036 050 051 068
072 074 080 082
5 - <10
002 021 076 089
Page 28 of 36
FAPAS Report 25103
Nitrogen
laboratory number
yes
001 002 004 008 014 018 019 020 021 022
023 028 032 034 036 038 039 040 042 044
045 046 048 049 050 051 054 057 058 059
060 063 064 065 066 072 073 075 079 080
082 083 084 087 088 089 090 092 093
no
003 012 015 016 024 026 027 035 037 055
067 068 069 074 086
Method Basis
laboratory number
003 004 008 014 016 020 028 034 036 042
049 051 055 060 064 066 067 072 074 075
079 084 087 088 089 090
national standard
012 015 018 023 032 035 039 045 048 057
059 065 073
001 024
In house method
022 026 044 068 082
Sample Weight (g)
laboratory number
ED
EN
PR
IN
TE
D
001 003 004 008 014 015 016 018 019 024
026 028 032 034 035 036 037 044 045 046
049 051 054 057 059 065 066 068 073 075
080 082 083 086 090 093
TR
O
LL
<1
O
N
1 - <2
020 038 067
2 - <5
002 012 021 022 023 027 040 042 048 050
058 060 063 064 069 072 074 079 084 087
088 089 092
Determination Method
laboratory number
Dumas
034
Kjeldahl
002 003 012 014 015 016 019 020 021 022
023 028 032 035 036 037 042 045 046 048
049 050 054 057 058 060 063 065 066 067
068 072 073 074 075 079 080 082 084 086
087 088 092
Kjeltec-Tecator System
001 004 008 018 024 027 038 051 059 064
069 083 089 090
LECO
026 044 093
colorimetry CFA, indophenol blue, at 660nm
040
Page 29 of 36
FAPAS Report 25103
laboratory number
sulphuric acid
001 002 003 004 008 012 014 015 016 018
019 020 021 022 023 024 027 028 032 035
036 037 038 040 042 045 046 048 049 050
051 054 057 058 059 060 063 064 065 066
067 068 069 072 073 074 075 079 080 083
084 086 087 088 089 090 092
phosphosulphuric acid
082
Catalyst
laboratory number
copper (Cu)
001 002 004 008 014 015 016 018 019 020
022 023 027 028 032 036 037 038 040 042
048 049 050 051 057 058 059 060 063 064
065 066 072 073 074 075 079 080 083 084
086 087 088 089 090 092 093
potassium (K)
001 002 008 012 014 018 020 027 032 036
038 040 048 051 057 058 059 060 065 068
073 079 080 082 087 088 089
selenium (Se)
003 021 035 045 069 075 082 086
sodium (Na)
012 016 022 046 075
titanium (Ti)
001 008 019
kjeltab
054
LL
ED
EN
PR
IN
TE
D
Digestion Acid
yes
O
N
TR
O
Titratable Acidity
001 004 007 018 019 032 039 040 042 044
050 057 059 063 065 067 073 075 079 084
003 012 014 015 016 028 034 036 045 048
051 054 055 058 060 074 086 088 090
no
laboratory number
Method Basis
laboratory number
004 034 045 048 055 060 063 067 073 074
075 079 084 090
international book/journal
001 036 075
national standard
012 015 016 018 019 028 032 042 044 050
051 057 059 065 088
003
In house method
014 054
Page 30 of 36
FAPAS Report 25103
laboratory number
1 - <2
015 042 054 075 079 084 090
2 - <5
003 004 014 032 040 045 057 060 065 073
5 - <10
001 007 012 016 019 034 048 051
10 - <25
018 044 059 067 074 088
Titration Reagents
laboratory number
phenolphthalein
001 007 028 032 045 048 065 079 088
sodium hydroxide
001 003 007 012 014 015 016 018 019 028
032 040 042 044 045 048 050 051 054 057
058 059 060 063 065 067 073 074 075 079
084 086 090
Titration Method
laboratory number
add water
003 012 014 032 034 040 044 045 048 060
073 084 088 090
mix sample and reagents
018 048 057 065 067 088
Titration of Free Fatty Acids
laboratory number
ED
EN
PR
IN
TE
D
Sample Weight (g)
phenolphthalein
012 032 034 048 060 065 067 084

048
LL
potassium hydroxide
TR
O
sodium hydroxide
O
N
phenolphthalein and Sodium Hydroxide
T
O
acid degre
Other Method
pontetiometric titration
003 015 044 065 073 088 090

079
laboratory number
059
016
Lactose
laboratory number
yes
007 008 014 017 018 019 032 034 036 039
040 049 050 053 057 058 060 064 065 073
082 083 093
no
001 003 004 012 015 016 021 024 028 042
044 045 052 054 074 075 086 088 090
Page 31 of 36
FAPAS Report 25103
laboratory number
004 008 017 018 028 034 053 060 064 083
087 090
international book/journal
032 036 044 073 074 082 086
national standard
012 015 016 019 042 045 050 057 065 088
001 003
In house method
014 024 040 049 052 054 075
Sample Weight (g)
laboratory number
<1
003 004 007 008 014 034 044 053 064 075
082
1 - <2
001 017 019 024 032 036 042 049 052 057
083 090 093
2 - <5
016 045 060 073 086
5 - <10
012 015 018 021 040 054 065 088
10 - <25
074
Sample Preparation
laboratory number
Carrez I & II
004 007 021 028 034 040 049 050 052 057
074 082 083 088 093
ED
EN
PR
IN
TE
D
Method Basis
004 014 036 064
LL
centrifuge
TR
O
dilution with water
O
N
filtration
001 007 008 016 024 028 036 040 050 052
060 064 065 074 086 088 093
007 015 016 045 053 060 064 065 086 088
Methodology
precipitation
001 003 004 007 008 012 014 016 017 018
024 028 032 042 044 045 054 058 060 064
065 073 074 075 086 088 090 093
laboratory number
colorimetric method
004 028
enzymatic method
003 019 028 034 050
GC
058 082
HPLC
007 008 017 018 024 032 036 040 044 049
052 053 057 064 075 083 086 087
ion chromatography (IC)
001 014 054 093
titration
012 015 016 021 042 045 065 073 074 086
088
gravimetric
090
gravimetric method: Munson-Walker
060
Page 32 of 36
FAPAS Report 25103
laboratory number
yes
036 065
no
001 003 004 007 008 012 014 015 016 017
018 021 024 032 040 042 044 045 049 050
052 053 054 057 060 064 073 074 075 082
083 086 088 090 093
Sample Treatment Prior to HPLC
laboratory number
acidify
008
blend/homogenise with solvent
001 032 040 049
centrifuge
032 036 064
degas
083
de-proteinise
008 040
derivatisation
058
dilute
032 054 064
dissolve in water
008 024 032 052 054
filter
007 008 014 017 018 024 032 044 053 054
057 064 075
hot water extraction
040 054
internal standard addition
008
LL
ED
EN
PR
IN
TE
D
Sample Hydrolysed
laboratory number
TR
O
Internal Standard Added

yes
001 003 004 012 014 016 017 018 024 032
036 040 044 045 049 050 052 057 060 064
073 075 083 086 087 088 090
O
N
no
007 008 053 054 082 093
laboratory number
D(+)-melezitose
008
D-glucoheptose
054
glycerine
007
melezitose
053
melibiose
093
trealose
082
none
017 032 049 057 083
Internal Standard Used
Page 33 of 36
FAPAS Report 25103
laboratory number
5 - <10
007 024 032 040
10 - <25
001 008 017 018 044 049 052 053 054 057
064 075 083 093
25 - <50
014
HPLC Column Packing
laboratory number
C18
036 057
Ion Exchange
001 008 014 053 054
NH2
024 040 049 052 064 075 083
BEH amide
032
Carbohydrate
044
Carbopac
093
hypersil
007
sugar pack cation exchange
017
HPLC Column Temperature (C)
laboratory number
ambient
014 024 040 054 057 083 093
>ambient - <50
001 007 044 049 064 075
ED
EN
PR
IN
TE
D
HPLC Injection Volume (L)
50
TR
O
LL
008 017 018 032 052 053
Mobile Phase
O
N
isocratic
001 004 008 014 017 024 032 040 049 052
053 054 057 064 075 083 093
007 044 086
gradient
laboratory number
Organic Component
laboratory number
acetonitrile
007 032 040 044 049 057 064 075 083
methanol
024
none
017
Aqueous Component
laboratory number
sodium hydroxide
001 014 054 093
water
007 008 024 032 040 044 049 052 053 057
064 075 083
CaEDTA in Water
017
Page 34 of 36
FAPAS Report 25103
laboratory number
conductivity
093
PAD
001 014 054
RI
007 008 017 024 040 049 052 053 064 075
083 087
ELSD
032 044 057
Other Method
laboratory number
Lane-Eynon
012 086
O
N
TR
O
LL
ED
EN
PR
IN
TE
D
HPLC Detector Type
Page 35 of 36
FAPAS Report 25103
APPENDIX II: FAPAS SecureWeb, Protocol and Contact Details

1. FAPAS SECUREWEB
Access to the secure area of our website is only available to participants in our proficiency
tests. Please contact us if you require a UserID and Password. FAPAS SecureWeb allows
participants to:
Obtain their laboratory numbers for the proficiency tests in which they have
participated.
View the results they submitted in past and current proficiency tests.
Submit their results and methods for current tests.
Review future tests they have ordered.
Order proficiency tests and quality control materials.
Freely download copies of reports (PDF file), of proficiency tests in which they have
participated.
IN
TE
D
EN
PR
2. PROTOCOL
The Protocols [3, 4] set out how FAPAS is organised. Copies can be downloaded from our
website.
ED
3. CONTACT DETAILS
O
N
TR
O
LL
This report was prepared and authorised on behalf of FAPAS by Michael Knaggs (Round
Coordinator). Participants with any comments or concerns about this proficiency test should
contact:
FAPAS
The Food and Environment Research Agency

Sand Hutton
York
YO41 1LZ
UK
Tel: +44 (0)1904 462100
Fax: +44 (0)1904 500440
info@fapas.com
testmaterials@fapas.com
www.fapas.com
Page 36 of 36

Leche Polvo (25103) Nov 12

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Leche Polvo (25103) Nov 12

Uploaded by

Copyright:

Available Formats

FAPAS Report 25103

Nutritional Components in Milk Powder

FAPAS Report 25103

PARTICIPANT LABORATORY NUMBER

FAPAS Report 25103

FAPAS Report 25103

1.1. Proficiency Testing

4. STATISTICAL EVALUATION OF RESULTS

4.1. Calculation of the Assigned Value, xa

Assigned Values and Standard Deviations for Proficiency

Number and Percentage of z-Scores where |z| 2

z-Scores for Moisture

z-Scores for Ash

z-Scores for Total Fat

z-Scores for Nitrogen

z-Scores for Titratable Acidity

z-Scores for Lactose

Analytical Methods Used by Participants

FAPAS SecureWeb, Protocol and Contact Details

FAPAS Report 25103

Samples were stored at ambient temperature until dispatch.

The instructions for reporting results were as follows:

FAPAS Report 25103

The analytical methods used by each participant are summarised in APPENDIX I.

4. STATISTICAL EVALUATION OF RESULTS

4.1. Calculation of the Assigned Value, xa

results for moisture that appeared to be for total solids,

results for nitrogen that appeared to be for protein,

results for titratable acidity that were considered to be reporting errors.

The assigned values for all analytes are shown in Table 3.

4.2. Standard Deviation for Proficiency, p

4.3. Individual z-Scores

= the participants reported result,

FAPAS Report 25103

Adobe Certified Document Services,

ISO/IEC 17043:2010, Conformity assessment General requirements for proficiency

FAPAS Report 25103

Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

Table 1 (continued): Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

Table 1 (continued): Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

Table 1 (continued): Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

Table 1 (continued): Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

Table 1 (continued): Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

Table 1 (continued): Results and z-Scores

z-scores outside |z| >2 are shown in bold, see Section 5

FAPAS Report 25103

participant number comments

titratable acidity is measured like Soxhlet Henkel degree

Ash:Ref. AOAC 945.46; Total fat: TCVN 6688-1:2007; Nitrogen: TCVN

titratable acidity as lactic acid in g/100g sample as it is: 1.00 g/100g