Evolution of cow bulk milk quality in northeast Italy during the last 12 years has been evaluated with in-field data from the Italian dairy industry. According to milk payment system, monthly bulk milk composition records (average of 2 samples) from 2007 to 2018 were retrieved from one of the most important dairy factories in the Veneto region (Latteria di Soligo SAC, Farra di Soligo, Italy). This dairy factory mainly transforms milk into fresh cheese (e.g., Casatella di Treviso PDO and Mozzarella cheeses). Only farms with at least 2 years of records and years with 12-mo records were retained. A total of 28,608 records from 331 farms were available for the statistical analysis. Somatic cell count (SCC) and TBC (total bacterial count) were log₁₀ transformed to ensure the normality of the data. The model included year, month and their interaction as fixed effects, and multiple comparisons of the main effects were done using Bonferroni’s test. All fixed effects included in the model were significant explaining the variance observed. The number of farms steadily decreased from 245 in 2007 to 135 in 2018, with an increase in the average annual milk yield/farm from 4.93 × 10⁵ to 5.75 × 10⁵ L during the same period. Despite the increase in production, fat (in 2007, 3.86 ± 0.004%; in 2018, 3.98 ± 0.006%; P < 0.001) and protein (in 2007, 3.32 ± 0.003%; in 2018, 3.36 ± 0.004%; P < 0.001) concentration remained quite stable across years, and SCC (−22.83%) and TBC (−7.66%) were importantly reduced between 2007 and 2018. On the other hand, month variation has a greater impact than year on fat and protein concentration, with lower values during the hot months (May–August) and an increase in TBC. The SCC were also greater from June to October respect to the other months of the year. Our results indicated that, during the last 12 years, farms have increased their farm productivity with a slight increase in fat and protein content and a significant reduction in SCC and TBC, indicating a better milk quality. The authors thank Latteria di Soligo SAC for providing the data. This project has received funding from Bando AGER 2017 – sezione Prodotti lattiero-caseari.