Published Technical Disclosure Archive

Advanced Fermented Milk Production in Extreme Environments

Publication ID: 24-11856967_0004_PTD
Published: October 26, 2025
Category:Specialized Variations & Niche Solutions

Legal Citation

pr1or.art Inc., “Advanced Fermented Milk Production in Extreme Environments,” Published Technical Disclosure No. 24-11856967_0004_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856967_0004_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 disclosed a method for making liquid or semi-liquid fermented milk products. However, this method had limitations when applied to unique operational environments. The present invention addresses these limitations by providing specialized systems and methods adapted for specific niche markets, ensuring the production of high-quality fermented milk products in challenging conditions.

Novelty and Inventive Step

The present invention provides novel systems and methods for producing fermented milk products in specialized environments, which are not addressed by the original patent. The inventive step lies in the adaptation of the original method to these unique environments, ensuring the production of high-quality fermented milk products in challenging conditions.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include using different types of milk or lactic bacterial strains, or modifying the system components to accommodate varying environmental conditions. Variations of the invention could also include integrating additional features, such as automated temperature control or monitoring systems, to enhance the efficiency and reliability of the systems and methods.

Potential Commercial Applications and Market

The present invention has significant commercial potential in various industries, including food and beverage, pharmaceutical, and biotechnology. The specialized systems and methods for producing fermented milk products in unique environments could be marketed to organizations operating in these environments, such as military bases, disaster relief agencies, or research stations in extreme weather conditions.

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 and Fermentation Technology, specifically dairy product manufacturing with a focus on yogurt production and bacterial culture techniques

Person of Ordinary Skill (PHOSITA) Profile

A food scientist or dairy processing engineer with expertise in microbiology, thermal processing, fermentation techniques, and industrial food production methods, typically holding an advanced degree or equivalent professional experience

Obviousness Rationale

A person skilled in the art would recognize that the fundamental method of yogurt production disclosed in the source patent can be readily adapted to various environmental conditions by applying standard engineering and microbiological principles. The core fermentation process remains fundamentally consistent across different operational contexts, with modifications representing predictable variations in equipment and environmental adaptation. The PTD's variations represent straightforward extensions of known fermentation techniques to specialized production environments.

Obvious Combinations & Variations

Source Patent Element
Method for heating milk-based mixture and adding lactic bacterial strains at specific concentrations
PTD Variation
Adapting the method for high-security facilities or sterile environments with modified container design
Obviousness Reasoning
A PHOSITA would recognize that sterile containment and controlled environments are standard techniques in food processing, representing a predictable design variation with known techniques for maintaining bacterial culture integrity
Source Patent Element
Specific sugar concentration range of 20-30 wt% in milk-based mixture
PTD Variation
Modifying sugar content and bacterial strain concentration for extreme environmental conditions
Obviousness Reasoning
Adjusting nutritional parameters for bacterial growth in challenging environments is a routine optimization process understood by those skilled in fermentation microbiology
Source Patent Element
Thermal treatment and stationary fermentation process for milk products
PTD Variation
Implementing the fermentation method in portable or disaster relief contexts with self-contained units
Obviousness Reasoning
Developing compact, mobile fermentation systems is a predictable engineering solution for extending food production capabilities to resource-constrained environments
Source Patent Element
Lactic bacterial strain addition at concentrations above 10^9 CFU/ml
PTD Variation
Adapting bacterial strain concentrations and thermal processing for high-altitude or low-oxygen environments
Obviousness Reasoning
Modifying microbial culture parameters to compensate for environmental stress is a standard microbiological technique with well-understood principles
Source Patent Element
Basic method of heating and culturing milk-based mixture
PTD Variation
Developing systems for extreme temperature range operation (-20°C to +40°C)
Obviousness Reasoning
Thermal engineering techniques for maintaining fermentation processes across wide temperature ranges represent predictable design modifications within food processing technology
35 U.S.C. § 103 Summary: Pursuant to 35 U.S.C. § 103, the variations disclosed herein would have been obvious to a person having ordinary skill in the art at the time of the invention, as they represent predictable extensions of the fundamental fermentation method disclosed in US Patent 11856967, applying standard engineering and microbiological principles to adapt the core process to diverse environmental conditions without introducing novel scientific principles.

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