Advanced Fermented Milk Production Method

Publication ID: 24-11856967_0006_PTD

Published: October 26, 2025

Category:Direct Improvements & Enhancements

Legal Citation

pr1or.art Inc., “Advanced Fermented Milk Production Method,” Published Technical Disclosure No. 24-11856967_0006_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856967_0006_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 method for making liquid or semi-liquid fermented milk products has limitations in terms of preserving the natural bacterial flora, ensuring consistent product quality, and reducing production time. The new invention addresses these limitations by introducing a rapid cooling phase, using a high-concentration lactic bacterial strain mixture, and controlling the temperature profile during fermentation.

Novelty and Inventive Step

The new claims introduce several novel and non-obvious features, including the rapid cooling phase, the use of probiotic strains, and the optimized temperature profile. These advancements provide significant improvements over the original patent, enabling the production of high-quality fermented milk products with enhanced nutritional value, reduced production time, and improved safety.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include varying the type and concentration of probiotic strains, adjusting the temperature profile and cooling rate, or using different types of milk or milk-based mixtures. Additionally, the invention could be adapted for use in other food processing applications, such as cheese production or yogurt manufacturing.

Potential Commercial Applications and Market

The invention has significant commercial potential in the dairy industry, particularly in the production of fermented milk products such as yogurt, cheese, and kefir. The improved quality, safety, and efficiency of the invention make it an attractive solution for manufacturers seeking to enhance their product offerings and reduce production costs.

CPC Classifications

Section	Class	Group
A	A23	A23G9/363
A	A23	A23C9/123
A	A23	A23C9/1223
A	A23	A23C9/1307
A	A23	A23G9/08
A	A23	A23G9/40

Section 103 Obviousness Analysis (PHOSITA)

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Field of Art

Food processing and dairy fermentation technologies, specifically focused on milk product manufacturing with bacterial cultures and thermal processing 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 equipment with advanced knowledge of bacterial strain manipulation and temperature control systems

Obviousness Rationale

A person having ordinary skill in the art would recognize that the PTD's variations represent predictable extensions of the source patent's fundamental milk fermentation method, utilizing standard engineering design choices and known techniques in dairy processing to optimize bacterial growth, temperature control, and product characteristics.

Obvious Combinations & Variations

Source Patent Element

Method for making milk-based mixture with lactic bacterial strains

PTD Variation

Adding specific probiotic strains selected for gut health and immune system function

Obviousness Reasoning

Selection and optimization of bacterial strains is a routine design choice for a PHOSITA, representing a predictable variation within known microbiological techniques

Source Patent Element

Heating milk-based mixture to specific temperature ranges

PTD Variation

Implementing rapid heating and controlled cooling phases to preserve bacterial flora

Obviousness Reasoning

Temperature profile modifications are standard engineering optimizations in fermentation processes, representing a known technique for improving product quality

Source Patent Element

Container for processing milk-based mixtures

PTD Variation

Integrating temperature control unit with built-in agitator designed to minimize bacterial shear stress

Obviousness Reasoning

Equipment design improvements that reduce bacterial culture damage are obvious mechanical engineering adaptations within standard food processing equipment development

Source Patent Element

Lactic bacterial strain concentration requirements

PTD Variation

Using high-concentration bacterial strain mixtures to reduce overall production time

Obviousness Reasoning

Optimizing bacterial concentration to accelerate fermentation is a predictable solution using known microbiological principles

Source Patent Element

Basic milk fermentation method

PTD Variation

Developing specialized system with precise temperature range maintenance during fermentation

Obviousness Reasoning

Implementing more precise temperature control represents an incremental technological improvement using standard control engineering techniques

35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856967 and the disclosed technical variations, a person having ordinary skill in the art would find the claimed innovations obvious and therefore unpatentable, as the variations represent predictable engineering adaptations within the established technological framework of milk fermentation processing.

Original Patent Information

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