DMK is Germany's largest dairy group, ranked 15th in Rabobank's 2018 list of the world's top 20 dairy companies, formed by the merger of Nordmilch and Humana in 2011. DMK's Oldenburger brand, which was originally owned by Nordmilch in Germany, is positioned as a pure export brand and is generally not sold in Germany, and can process 5.6 billion liters of raw milk per year.
 
Oldenburger milk is sourced from the Oldenburg region in northwestern Germany, and since 1964, local dairy farmers have used Oldenburger as a brand of butter, cheese and milk, which has been certified by the international food standard IFS and the British Retail Consortium BRC. Oldenburger products are sold in nearly 100 countries and regions around the world, and entered the Chinese e-commerce channel in 2014, with the factory traceability code DE-NI 010 EG, which is a factory owned by Nordmilch.
 
Oldenburger is very similar to the ambient milk brands Ai's Chenxi and Gandy Ranch, which are also German milk sources, and the nutritional value is similar, and it is also classified according to the degree of skimming. Oldenburger whole milk protein content 3.4g/100ml, fat 3.5g/100ml, calcium 120mg/100ml, nutrient density belongs to the second echelon, the price is close to Gandy Ranch, 1L package price 12~14 yuan.
 
Dairy products are an important daily food in Germany, France and other European and American countries, most European residents can digest lactose well, statistics show that 93% of East Asian races have lactose intolerance, while Germans, northern France, Finns, British, Swedes and other European residents are only about 15% intolerant. Due to the high consumption of dairy products, the dairy industry in Europe, including Germany, is very developed, and milk is produced and processed in large quantities and at a low price. Compared with the milk produced in China, the imported normal temperature milk such as Oldenburger not only has high nutritional value, but also has a low unit price, and the import tariff of China's dairy products is low, only one-fifth of the international average, which is very favorable to the sales of imported milk.
 
German raw milk is first skimmed and then standardized before being homogenized with milk fat depending on the type of product. Generally, 3.5% milk fat is added to whole milk, and the milk fat content is the main influencing factor for the fragrant and smooth taste of milk, but too high milk fat will make people consume more saturated fat, which is not conducive to health, and the amount of milk fat added by 3.5% takes into account the taste and health at the same time. 1.5%~1.7% milk fat is added to part of the skimming, and skimmed milk is not added, and the excess fat is processed into butter and cream.
 
Germany exports milk with almost the same nutrient content and meets EU standards, but less milk with high milk solids content is produced. This is related to the structure of the German dairy industry and consumption habits, Germans only use milk as a daily food, in addition to large consumption of cheese, butter, etc., and do not pursue high-protein milk.