The person who opens a branch
    will count on a semifinished product according to all sanitary
    regulations with an EEC stamp of the production cheese factory,
    he offers his customers a genuine artisan product, a product
    of real freshness and he will not have the complicated problems
    associated with a traditional cheese factory.

    He will order from the central cheese factory the raw
    material necessary for production the next day by fax or by
    Internet, so saving:

    

    

      
fixed costs, for opening of a laboratory,
      which makes the artisan product we need about 35,000 Euros;
      
working time, using only the second part of the production
      process the time for the working is reduced considerably; for
      example for the production of 100 Kg of mozzarella we need only
      2 hours of working, saving 4 hours about, that are necessary
      for the first working phase;
      
production problems, because craftsman will order the raw
      material necessary for the next day by fax;
      
problems about serum discharge, because this product is a semifinished
      product. It is not milk, there is no serum. The residual water,
      after the skimming process to obtain raw cream, will be discharged
      according to the laws of the country;
      
there are no problems concerning
      sanitary inspection, because the daily checking of the milk
      quality will be made in the "laboratory in Italy",
      this guarantees the quality of the raw material necessary for
      the transformation, giving periodical certificates about the
      semifinished and finished product;
      
purchase of supplies, the central laboratory will buy every
      kind of material for every branch. It will provide the consumption
      materials for example plastic envelopes, packing paper and other
      equipment like fridges, benches and cash registers. So in buying
      great quantities, it's possible to economise substantially.
    

    
The most obvious advantages
    of this production method of the mozzarella in the supermarket
    are:

    

      
we go from a concentrated industrial
      production to a decentralized artisan production, with an clear
      gain for the consumer with respect to the quality and
      freshness;
      
production "under the
      consumer's eyes" of a genuine and fresh
      product, in fact we'll use raw materials only fresh whole
      cow's milk of controlled quality, natural coagulant at 100%,
      milk ferments and salt;
      
the ONLY MILK laboratory
      can do the same production as a traditional cheese factory but
      with less costs and less problems;
      
for the opening of an ONLY
      MILK laboratory it's necessary only to have sanitary authorization
      which is different from the authorization of a traditional cheese
      factory, namely the EEC 92/46 rule that fixes the sanitary regulations
      for the products based on milk;
      
supermarkets will have an Italian
      mozzarella, a genuine and fresh product. A product
      made "under the customers' eyes";
      
supermarkets will satisfy a
      new side of its customers, because it will sell a first class
      product of quality and freshness, so increasing the sales;
      
sales increase for the reasons above mentioned;
      
profits increase due less cost and increase in sales;
      
reemployment of staff personnel;
      
free promotion created by the customer's enthusiasm.

      
    

    
The ONLY MILK method was positively
    tested for the first time by a great hypermarket in Puglia.

    
The results obtained were:

    

      
sales increase of mozzarella of 300%
      
for every concurrent a sales
      decrease of 40%