The history of milk fiber began in 1935, when it was discovered by a certain Ferretti, who managed to obtain a fiber from milk protein (casein), later renamed Lanital due to its molecular structure very similar to that of wool.

To obtain the fibre the milk is dehydrated, skimmed and then, through the use of bio-engineering techniques, it is made fluid again for wet weaving, i.e. fluidized for spinning.

It feels particularly pleasant and comfortable on the skin, in fact dairy proteins have the characteristic of nourishing and hydrating even the most delicate skin.

Fabric made from milk yarn is lightweight, soft, smooth, breathable, fresh, and bright. It has antibacterial properties and stimulates blood circulation thanks to its excellent breathability and moisture absorption.