Published Technical Disclosure Archive

Advanced Fermented Milk Product Innovation

Publication ID: 24-11856967_0007_PTD
Published: October 26, 2025
Category:New Applications & Use Cases

Legal Citation

pr1or.art Inc., “Advanced Fermented Milk Product Innovation,” Published Technical Disclosure No. 24-11856967_0007_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856967_0007_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 relates to a method for making liquid or semi-liquid fermented milk products, primarily focusing on the food industry. However, the limitations of this patent lie in its restricted application domain. This new invention addresses the need for innovative, fermented milk-based products in diverse industries, providing a solution to the lack of customized and beneficial products in these fields.

Novelty and Inventive Step

The new claims introduce a novel application of the core technology, expanding its scope to diverse industries and providing customized products with unique properties. The inventive step lies in the adaptation of the original method to new domains, overcoming the limitations of the original patent and providing a new, non-obvious solution.

Alternative Embodiments and Variations

Alternative embodiments of the invention may include variations in the machine design, user input mechanisms, or the type of lactic bacterial strains used. Additionally, the invention could be implemented using different types of milk or additives to create diverse product lines.

Potential Commercial Applications and Market

The invention has significant commercial potential in various industries, including personalized skincare, hair care, oral care, cosmetics, and pharmaceuticals. The market for customized, fermented milk-based products is vast, with opportunities for partnerships with industry leaders, startups, and research institutions. The invention can lead to the creation of new product lines, business models, and revenue streams.

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 biotechnology, specifically fermented dairy product manufacturing with expertise in bacterial fermentation, thermal processing, and product formulation techniques

Person of Ordinary Skill (PHOSITA) Profile

A professional with advanced degree in food science or biotechnology, experienced in dairy product development, microbial fermentation processes, and understanding of protein and bacterial interactions in food systems

Obviousness Rationale

A PHOSITA would recognize that the core fermentation method disclosed in the source patent represents a fundamental technique that can be readily adapted to multiple product domains by substituting input materials or target applications. The fundamental steps of milk mixture preparation, bacterial strain introduction, and thermal processing are universally applicable across cosmetic, pharmaceutical, and personal care contexts. The technical principles underlying milk fermentation are sufficiently generalizable that extending the method to different product categories would be considered a routine design variation.

Obvious Combinations & Variations

Source Patent Element
Method for heating milk-based mixture and introducing lactic bacterial strains
PTD Variation
Applying fermentation method to skincare, haircare, and cosmetic product development
Obviousness Reasoning
Known technique of bacterial fermentation can be predictably applied to create functional personal care products with minimal inventive effort
Source Patent Element
Specific concentration of lactic bacterial strains (>10^9 CFU/ml)
PTD Variation
Utilizing identical bacterial concentration principles in pharmaceutical and oral care product formulations
Obviousness Reasoning
Bacterial concentration parameters are transferable across product categories with predictable microbiological outcomes
Source Patent Element
Sugar content range of 20-30 wt% in milk mixture
PTD Variation
Adapting sugar concentration for different product viscosity and functional requirements
Obviousness Reasoning
Adjusting ingredient ratios represents a standard formulation technique within food and personal care product development
Source Patent Element
Thermal processing and fermentation methodology
PTD Variation
Implementing identical processing steps for generating immunomodulatory pharmaceutical products
Obviousness Reasoning
Fundamental fermentation principles are universally applicable across diverse product development contexts
35 U.S.C. § 103 Summary: Based on US Patent 11856967's comprehensive disclosure of milk fermentation methodology, the present publication demonstrates that a Person Having Ordinary Skill In The Art would find the extended applications in skincare, pharmaceutical, and personal care domains to be obvious variations of the fundamental fermentation technique, thus rendering potential derivative claims non-patentable under standard obviousness analysis.

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