For the first time, in 1995 we introduced this new technique of mozzarella production in an Italian international tourist structure .
Then it was adopted inside a supermarket, where the production of the dairy products took place in front of the customer.
This technique of production allowed the customers to buy a safe fresh product, obtaining in this way a considerable increase in sales.
As we are the first in Italy to study, test, develop and apply this new production technique, we have skilled workers in planning, production, marketing and distribution techniques.


 Here are briefly the skills of Team Only Milk:

  1. Know how of the curd production
  2. Research of suppliers
  3. Checks of production quality standards
  4. Study of products and trade trends
  5. Development of production and sales technologies
  6. Research of production equipment
  7. Skilled workers research in production
  8. Planning of laboratory
  9. Organisation of production
  10. Worker training
  11. Management of production
  12. Management of distribution
  13. Store Management
  14. Study and trade developement
  15. Sales analysis
  16. Trade analysis
  17. Product promotion

Why Only Milk ?

  • Know how for the production of italian curd.
  • Great experience in italian distribution.
  • Experience in production.
  • Experience in commercial art.
  • Experience in training.

Team Only Milk began its activity of artisan production of dairy products in 1994.

1995

In 1995 they decided to open the first pilot laboratory in Tursi (MT), where for the first time, they tested the method of the decentralized production of dairy products.
After the initial experimentation phase of the Only Milk method, obtaining positive results regarding the curd production, in November they decide to open a new Only Milk laboratory in a tourist locality, in Marina di Ginosa (TA).

1996

In May the Only Milk production took place in a restaurant of an important village in Marina di Pisticci, verifying that the new method is possible in very small places too.
After this further positive result of the Only Milk production, the method was proposed to a primary italian distribution chain, to make0 the dairy products inside the supermarkets "under the customers' eyes".
In September we closed the laboratory that was in Marina di Ginosa (TA), because we foresaw a sales decrease, to open a new laboratory in Ginosa with the same equipment, showing the high flexibility of this innovative method of production.

1997

The Only Milk method is now known and tested. In March of the same year another large italian food distributer contacted our organization and drew up a production contract of dairy products inside its supermarket using Only Milk method.
The laboratory is a prefabricated box of 12 mq.
For the first time in Italy in a supermarket mozzarella production took place "under customer eyes" with result that exceeded expectations:

  • for the supermarket, increase of mozzarella sales of 300%
  • for the competition, immediate sales decrease of 40%

 

1998

Opening of a new Only Milk laboratory in Adelfia (BA)

TODAY

The know how of the italian Only Milk curd production has been widely tested and perfected and this allows the production at the cheese factories to increase at same rate as the product requires. In fact it's sufficient to draw up collaboration agreements with some lucani cheese factories that are already in production and already selected by the Only Milk Team.