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在 1901 年 10 月 23 日， 丹麦政府为了统一国内优质黄油的标准，将“Lurmark”正式注册为国有商标，它立即成为了优质黄油的代名词与衡量标准。之后，自 1911 年开始，定期盲品和每周采样测试成为必要的品控环节，以保障人们始终享用到优质的黄油，一块黄油必须在丹麦生产，且通过测试，才能够使用Lurmark这一品牌。

Lurmark以丹麦的象征之一——青铜时代的乐器 「鲁尔角」而命名，她的商标即是两个盘绕的鲁尔角。该标志一直沿用至今，保障人们总能立刻找到这款挚爱的黄油，

直到 1957 年， Lurmark 才变成了我们所熟知并喜爱的Lurpak®。也是自那时起， Lurpak®黄油开始了规模化的生产和销售并进入更多国家，从油煎到烘焙，从慢烤到涂抹，逐渐成为全世界家庭的厨房中不可或缺的美味食材。

时至今日，Lurpak® 在超过 75 个国家/地区均有销售。有越来越多的美食爱好者已经或正在成为Lurpak®的忠实拥趸，他们值得拥有如此优质的黄油，并用来制作精彩的美味佳肴。

传统方法与现代技术的融合，造就了 Lurpak® 细腻的口感。

Lurpak® 是一种乳白色、带有微微乳酸味道的黄油。想制造 1 公斤黄油要从约 20 公斤的鲜牛奶原料开始。先提炼出牛奶珍贵味美的精华——奶油，并进行精细「熟化」成为半固体，然后添入乳酸菌，使其发酵出清香的口感以及无暇的顺滑质感，由此形成 Lurpak® 标志性的独特风味。一切仅此而已——除了再向微咸系列添加一点点盐之外，不需要任何别的配料了。

清新又略附香气的 Lurpak® ，适用于煎炒、烘焙、涂抹以及你想要在厨房中创造的一切佳肴。毕竟，Good Food Deserves Lurpak®，美食值得Lurpak®付出一切。

英文翻译：On October 23, 1901, in order to unify the domestic standard of high-quality butter, the Danish government officially registered "lurmark" as a state-owned trademark, which immediately became the synonym and measurement standard of high-quality butter. Since 1911, regular blind products and weekly sampling test have become the necessary quality control links to ensure that people always enjoy high-quality butter. A piece of butter must be produced in Denmark and pass the test before using the brand of lurmark. Lurmark is named after the Bronze Age instrument "horn of Ruhr", one of the symbols of Denmark. Her trademark is two coiled horns of Ruhr. The logo has been used to this day to ensure that people can always find this favorite butter immediately. Until 1957, lurmark became the Lurpak ® we know and love. Since then, Lurpak ® butter has been produced and sold on a large scale and has entered more countries. From frying to baking, from slow baking to daubing, it has gradually become an indispensable delicacy in the kitchens of families all over the world. Today, Lurpak ® is available in more than 75 countries. More and more food lovers have become or are becoming loyal fans of Lurpak ®, and they deserve such high-quality butter to make wonderful delicacies. The combination of traditional methods and modern technology creates the delicate taste of Lurpak ®. Lurpak ® is a milky white butter with a slight lactic acid taste. To make a kilogram of butter, you need to start with about 20 kilograms of fresh milk. First of all, extract the cream of the precious and delicious milk, and make it fine and "mature" into semisolid, then add lactobacillus to make it fermented with delicate taste and flawless smooth texture, thus forming Lurpak logo unique flavor. That's all - you don't need any more ingredients than a little more salt in the brackish series. The fresh and slightly fragrant Lurpak ® is suitable for frying, baking, daubing and all the delicacies you want to create in the kitchen. After all, good food reserves Lurpak ®, good food is worth Lurpak's efforts.

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