Beyond milk: The New Zealanders at the forefront of lab-grown dairy

And the source of dairy milk – methane-belching cows – is a significant contributor to that problem, particularly in Aotearoa. That knowledge led dairy experts, food scientists and biologists – including a number of Kiwis – to invest in a different way to produce milk. And at home, three Kiwi women have founded Daisy Labs – and designed a couple of microbe strains to produce dairy proteins. (Graphic: Aaron Wood/Stuff)The dairy DNA needs to fit into the surrounding host’s DNA so that the microbe understands the recipe. Dairy giant Fonterra invested in microbes able to make dairy proteins (but couldn’t find time to speak about it for this feature).