British missionary Samuel Marsden brings first cows to New Zealand.
A consignment of cheese from Banks Peninsula to Sydney is New Zealand’s first dairy export.
New Zealand’s first Co-operative, the Otago Peninsula Cheese Factory, was formed.
New Zealand’s first refrigerated ship, the Dunedin, carries a consignment of milk and butter to the UK.
New Zealand’s first cream separator enables the separation of skim milk from cream.
Anchor brand born when Henry Reynolds opens butter factory in Waikato.
Mechanical milking machines introduced.
First milk powder produced.
Dairy Export Control Board formed.
NZ Dairy Research Institute (NZDRI) founded.
Introduced national milk standard/grading.
NZDRI develops single starter strains for cheese making.
World first technology extends the shelf life of Anhydrous Milk Fat (AMF) allowing cream-based food to be shipped to troops during World War II.
Identified the potential of milk by-products, such as skim milk powder. Previously the focus was on cheese and butter, with skim milk only used as animal feed.
First trials of reconstituting milk from skim milk powder and cream or unsalted butter.
Whole milk collections by tanker begin.
Waikato farmer Ron Sharp invents herringbone milking shed.
Introduced cooling of milk on-farm.
Development of Cheddarmaster system – enables first full-scale automation of the cheese making process.
Cheddarmaster system commercialised.
NZDRI moves from Massey University to current site.
Taranaki farmer Merv Hicks invents rotary milking shed.
Anchor’s spreadable butter developed - a world first.
World’s first Whey Protein Concentrate (WPC) is developed and commercialised – delivers a high concentration of whey protein in powder form.
Developed functional uses of whey protein and Casein powder – used in baking, meat products and confectionary.
Launched Anchor spreadable butter in the UK.
Launched Anlene calcium-fortified products for bone nutrition.
Technology developed to make Milk Protein Concentrates (MPC) soluble – valuable for medical nutrition.
Developed ‘instant cheese’ technology and probiotics – thousands of good bacteria identified and stored, including probiotic bacteria that can improve immune and other health functions.
Fonterra Co-op formed from a merger of two major dairy co-ops, Kiwi Co-operative Dairies and New Zealand Dairy Group, with the New Zealand Dairy Board.
NZDRI renamed Fonterra Research Centre.
Fonterra and Dutch dairy co-op FrieslandCampina establish DFE Pharma, the world’s largest producer of pharmaceutical lactose, used in medical tablets/capsules and dry powder asthma inhalers.
Launched IQF mozzarella – production time reduced from 3 months to 6 hours.
Launched NZMP ClearProtein product – whey protein ingredient specifically designed for sports beverages.
Fonterra Research Centre renamed Fonterra Research & Development Centre.
Anchor launches zero lactose milk in New Zealand.
‘Milk Fingerprinting’ technology developed. – high speed diagnostic test that analyses milk composition and can help determine which product the milk is best suited for.
Launched NZMP SureProtein Fast Milk Protein – a fast-digesting milk protein concentrate that quickly provides muscles with essential amino acids.
NZMP Low Lactose Instant Whole Milk Powder launched.