Published Technical Disclosure Archive

Intelligent Fermentation System: Real-Time Milk Product Control

Publication ID: 24-11856967_0003_PTD
Published: October 26, 2025
Category:Synergistic Combinations

Legal Citation

pr1or.art Inc., “Intelligent Fermentation System: Real-Time Milk Product Control,” Published Technical Disclosure No. 24-11856967_0003_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856967_0003_PTD
This technical disclosure describes improvements that would be readily apparent to a Person Having Ordinary Skill In The Art (PHOSITA) when considered in combination with the foundational architecture disclosed in U.S. Patent No. 11,856,967.

Background and Problem Solved

The original patent described a method for making liquid or semi-liquid fermented milk products, but it lacked the ability to monitor and adjust the fermentation process in real-time, leading to potential inconsistencies in product quality. This new invention addresses this limitation by integrating cutting-edge technologies to create a more efficient, reliable, and transparent production process.

Novelty and Inventive Step

The new invention's integration of AI, IoT, blockchain, and novel material composition creates a synergistic combination that provides real-time quality control, authenticity, and supply chain transparency, distinguishing it from the original patent. The inventive step lies in the innovative application of these technologies to the fermentation process, enabling a more efficient, reliable, and transparent production of fermented milk products.

Alternative Embodiments and Variations

Alternative embodiments of the Intelligent Fermentation System could include the integration of additional sensors, such as pH sensors or oxygen sensors, to further monitor and control the fermentation process. Variations of the system could also be designed for specific types of fermented milk products, such as yogurt or cheese, or for different production scales, from small-scale artisanal producers to large-scale industrial manufacturers.

Potential Commercial Applications and Market

The Intelligent Fermentation System has significant commercial potential in the dairy industry, particularly for companies producing fermented milk products. The system's ability to ensure real-time quality control, authenticity, and supply chain transparency can help manufacturers improve product consistency, reduce waste, and increase customer trust. The market for this technology is expected to grow as consumers increasingly demand high-quality, sustainably produced food products.

CPC Classifications

SectionClassGroup
A A23 A23G9/363
A A23 A23C9/123
A A23 A23C9/1223
A A23 A23C9/1307
A A23 A23G9/08
A A23 A23G9/40

Field of Art

Food Processing Technology, specifically fermented dairy product manufacturing with emphasis on process control and production methods

Person of Ordinary Skill (PHOSITA) Profile

A food scientist or dairy processing engineer with expertise in fermentation technologies, microbiology, process engineering, and quality control systems with advanced technical training and practical industry experience

Obviousness Rationale

A PHOSITA would recognize that integrating modern digital technologies like AI, IoT, and blockchain into traditional fermentation processes represents a predictable and logical extension of existing manufacturing improvement strategies. The core fermentation method remains fundamentally unchanged from the source patent, with technological monitoring and control systems added as incremental enhancements. These technological integrations represent standard industry approaches to improving process reliability and traceability.

Obvious Combinations & Variations

Source Patent Element
Method for making milk-based mixture with specific sugar concentrations and bacterial strain additions
PTD Variation
Adding IoT sensors to monitor bacterial growth, temperature, and pH during fermentation process
Obviousness Reasoning
Monitoring and controlling fermentation parameters is a known technique in dairy processing, with sensor technologies providing predictable improvements in process consistency and quality control
Source Patent Element
Container-based fermentation method for milk products
PTD Variation
Implementing AI-powered quality control module to dynamically adjust fermentation parameters
Obviousness Reasoning
Machine learning and adaptive control systems are standard engineering approaches for optimizing complex biological processes with multiple interdependent variables
Source Patent Element
Lactic bacterial strain fermentation process
PTD Variation
Blockchain-based tracking system to ensure product authenticity and supply chain transparency
Obviousness Reasoning
Traceability technologies are increasingly common in food processing, representing a predictable technological evolution for ensuring product quality and regulatory compliance
Source Patent Element
Milk product production method using specific container processes
PTD Variation
Novel antimicrobial container with nanomaterial-based coating to prevent bacterial contamination
Obviousness Reasoning
Material science innovations for improving food contact surfaces are well-established, with nanomaterial coatings representing a foreseeable technological improvement
35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856967 and the technological variations disclosed herein, a person having ordinary skill in the art would find the integration of AI, IoT, blockchain, and advanced material technologies into fermented milk product manufacturing to be obvious and predictable extensions of existing processing methodologies, thereby rendering potential patent claims in this domain obvious and unpatentable under 35 U.S.C. Section 103.

Original Patent Information

Patent NumberUS 11,856,967
TitleMethod for making liquid or semi-liquid fermented milk products
Assignee(s)ALI GROUP S.R.L.—CARPIGIANI