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Frequently asked questions
Q: What kind of vegetable oil is used in LURPAK Spreadable?
A: The vegetable oil used in LURPAK Spreadable is non-GMO rapeseed oil.
Q: Does LURPAK butter have rennet as an ingredient?
A: No, LURPAK butter does not contain rennet.
Q: Is LURPAK butter raw butter or is it pasteurized?
A: The cream used to make LURPAK butter is pasteurised. In this process the cream is heated to 95-105 degrees C for approx. 15 seconds. This is done to ensure the destruction of undesirable micro-organisms in the cream.
Q: What is the trans fatty acid content in LURPAK Lighter Spreadable?
A: We do not use hydrogenated oil in any of the LURPAK products, and the products are therefore free of artificial trans fatty acids. Milk fat, however have a small content of natural trans fatty acids, which cannot be removed from the milk. These natural trans fatty acids are made in the rumen of the cow and have always been present in milk products. In LURPAK Lighter Spreadable there is about 1.5 g natural trans fat acids per 100 g product. Meat from ruminants e.g. sheep and cows also have a low content of natural trans fatty acids.The clinical studies which have found negative health effects of intake of trans fatty acids have used artificial trans fats produced via hydrogenation of oils. The health effects of the natural trans fatty acids have not been investigated.
Q: Your logo contains some tubular things with the wheel like bits on one end of each. What are these meant to be?
A: The logo of LURPAK butter is two lurs, hence the name LURPAK. The 'wheel like bits' are the lur heads. Lurs are one of the most ancient musical instruments dating back some 3000 years to the Bronze Age. They were originally believed to have been battle trumpets. Later research, however, indicated they are more likely to have been played (always in pairs) during religious ceremonies. They are among the oldest musical instruments ever found on the European continent. 35 of the 61 existing lurs were found in Denmark.
Q: Are LURPAK products suitable for vegetarians, and if the answer is yes, why don’t you promote this on your products?
A: LURPAK products are suitable for Lacto Vegetarians but not suitable for Vegans.
Q: Is LURPAK a Danish brand?
A: Yes, LURPAK is a Danish brand, but it is exported to many countries around the world.
Q: Are your products gluten-free?
A: Yes, all the LURPAK products are gluten free.
Q: How is LURPAK butter made?
A: Butter is made from cream. Cream is obtained by separating whole milk into cream, which contains about 35% fat, and skimmed milk, which has only 0.05% fat. Approximately 20 kg of whole milk goes into 1 kg of butter.
Pasteurisation
Upon separation, the cream is heated to 95-105 degrees C for approx. 15 seconds. This is done to ensure the destruction of undesirable micro-organisms in the cream. After pasteurisation the cream is cooled to 19 degrees C in summer and 8 degrees C in winter. The cream used in buttermaking is subjected to two different kinds of temperature treatment, depending on whether it is summer cream or winter cream. Summer cream fat is softer than winter cream fat. By means of temperature treatment the consistency of the butter can be regulated to become more uniform all year round.
Souring the cream
The cream is soured by means of a starter, which is a bacterial culture made from various strains of lactic acid bacteria. The souring of the cream provides a fresh, aromatic taste.
Churning the cream
In a continuous butter-making process the cultured cream is fed to the churning section of the butter machine, which consists of a horizontal cylinder. The cylinder is fitted with a beater rotating at about 2,700 rpm and converts the cream into butter grains and buttermilk in just a matter of seconds. The butter grains and the buttermilk then proceed to the separation section.
Separation
This section consists of a several-metre-long horizontal rotating cylinder, operating at 30 rpm. The cylinder wall is a sieve drum which drains off the buttermilk.
Working the butter
The butter grains proceed to the kneading section where they are passed through perforated plates by means of a screw conveyor. In the kneading section water and salt are added, and the butter is now ready to be conveyed to the packing machine.
Q: Is LURPAK butter organic?
A: LURPAK butter is not classified as organic, but there are no artificial ingredients in the butter.
Q: Could you please give me the nutrient content of LURPAK butter?
A: Typical values per 100 g (3.5 oz):
Energy: Kj 3050 = 740 kcal.
Fat: 81 g (of which saturates 52 g)
Protein: 1.0 g
Carbohydrate: 1.0 g
Moisture: 15.8 g
Salt: 0.5 g
Ingredients: High pasteurised cream, lactic culture, and salt
Q: Could you please give me the nutrient content of LURPAK Spreadable?
A: Typical values per 100 g (3.5 oz):
Energy: Kj 2977 = 724 kcal.
Fat: 80 g (of which saturates 40 g)
Protein: 1.0 g
Carbohydrate: 0.75 g
Moisture: 17 g
Salt: 0.5 g
Ingredients: Butter, vegetable oil (rapeseed oil), lactic culture, and salt
Blend: 80% fat content (75% butter fat and 25% vegetable fat)
Q: How many calories there are in 100 g of LURPAK butter?
A: The energy per 100 gr. is 3049,5 kj or 741.5 kcal.
Q: What is the diet of the dairy cows throughout the year?
A: More than 80% of the Danish dairy cows are pastured during the summer. Therefore their diet is composed of grass combined with silage and concentrate. Concentrate must be free from growth promoters and hormones or other unwanted residues. The Danish Plant Directorate carries out controls to test this. During the winter the cows are kept in joint or individual housing, and their diet is often composed of silage (corn silage, grass silage), sugar beets, ground barley, ground soybeans or other concentrates. The farm is most often self-supplying with roughage and straw.
Q: Are the dairy cows treated with antibiotics?
A: Use of veterinary medicine must be based on a diagnosis by a veterinary, and milk from treated cows must be separated from the milk delivered to the dairies within a certain withdrawal period.The dairies collect milk tank samples from individual suppliers on a regular basis for control of antibiotics. Milk samples are collected from trucks as well. Every bulk milk tank is controlled for antibiotics before entering the processing unit. If milk samples are found positive for antibiotics, the milk is discarded and not used for any milk products.
Q: I am interested in whether your cows are intensively reared. I know that some cows are bred to produce huge amounts of milk, which puts them under a huge strain and consequently they don’t live very long and are tired all the time. I am concerned that your cows are well looked after.
A: We believe that wholesome milk is produced by healthy cows. This means that the health and well-being of the animals is our top-priority. Daily inspection and care is a natural part of the everyday life with the cows. Medicine is only used for treatment if required by a veterinary.
Q: What is so unique about LURPAK butter?
A: Contrary to most butter LURPAK butter is made from cultured cream. This means that in the process of making LURPAK butter the cream is soured by means of a starter, which is a bacterial culture made from various strains of lactic acid bacteria. The souring of the cream provides a fresh, aromatic taste, which many of our customers find is unique to LURPAK butter. Furthermore, LURPAK butter is produced from fresh cream and is packed almost directly after churning.
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