Published Technical Disclosure Archive

Advanced Fermented Milk Production System Innovation

Publication ID: 24-11856967_0008_PTD
Published: October 26, 2025
Category:Synergistic Combinations

Legal Citation

pr1or.art Inc., “Advanced Fermented Milk Production System Innovation,” Published Technical Disclosure No. 24-11856967_0008_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856967_0008_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, but it had limitations in terms of production efficiency, customization, and quality control. The present invention addresses these limitations by integrating advanced technologies into the production process.

Novelty and Inventive Step

The integration of advanced technologies, such as AI, IoT, blockchain, and new materials, into the production process of fermented milk products is new and non-obvious compared to the original patent. The inventive step lies in the synergistic combination of these technologies to create a more efficient, customizable, and quality-controlled production system.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include the use of different types of advanced technologies, such as robotics or computer vision, or the integration of the system with existing production lines. Variations of the invention could include the application of the system to other types of dairy products or the development of new business models based on the customization and quality control capabilities of the system.

Potential Commercial Applications and Market

The integrated fermented milk production system has significant commercial potential in the dairy industry, particularly in the areas of yogurt and cheese production. The system's ability to customize products according to user preferences and ensure quality control could lead to increased customer satisfaction and loyalty. Additionally, the system's potential to reduce production costs and increase efficiency could lead to increased profitability for dairy companies.

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 Dairy Technology, specifically fermented milk product manufacturing with expertise in process optimization, bacterial fermentation, and advanced food production technologies

Person of Ordinary Skill (PHOSITA) Profile

A professional with a degree in food science or dairy engineering, familiar with fermentation processes, microbial cultivation techniques, and emerging food production technologies including IoT, AI, and advanced monitoring systems

Obviousness Rationale

A PHOSITA would recognize that integrating modern digital technologies into the existing fermented milk production method represents a predictable application of known technological solutions to enhance process control and efficiency. The fundamental fermentation method remains consistent with the source patent, while the proposed technological integrations represent standard industry approaches to improving manufacturing processes. These variations would be considered obvious extensions of existing food processing technological capabilities.

Obvious Combinations & Variations

Source Patent Element
Method for making milk-based mixture with specific sugar concentrations and bacterial strain additions
PTD Variation
AI-powered predictive analytics module for optimizing bacterial strain concentrations and thermal treatment times
Obviousness Reasoning
Optimizing bacterial strain concentrations is a routine engineering task that would be predictably achieved through machine learning algorithms, representing a known technique for process improvement
Source Patent Element
Thermal treatment and stationary processing of milk-based mixture
PTD Variation
IoT-enabled temperature control unit for maintaining optimal thermal conditions
Obviousness Reasoning
Real-time temperature monitoring and control represents a standard technological enhancement for precision manufacturing processes, providing predictable results in maintaining consistent product quality
Source Patent Element
Method for producing fermented milk products with specific compositional parameters
PTD Variation
Blockchain-based tracking module for monitoring the production process and ensuring traceability
Obviousness Reasoning
Implementing blockchain for product traceability is a known technique in food processing for enhancing quality control and supply chain transparency, representing an obvious technological extension
Source Patent Element
Milk product production method with defined sugar and bacterial parameters
PTD Variation
User interface module for receiving customized product characteristics with machine learning recipe generation
Obviousness Reasoning
Personalization of food products through user input and algorithmic recipe generation is a predictable application of existing digital technologies in food manufacturing
Source Patent Element
Fermented milk product manufacturing process
PTD Variation
Nanomaterial-based packaging system for enhanced shelf life and nutritional preservation
Obviousness Reasoning
Applying advanced materials technology to food packaging represents a known approach for improving product preservation, constituting an obvious technological enhancement
35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856967 and the disclosed technological variations, a person of ordinary skill in the art would find the integration of AI, IoT, blockchain, and nanomaterial technologies into fermented milk product manufacturing to be obvious and predictable extensions of existing food processing methodologies, thereby rendering potential patent claims in this domain anticipated and non-patentable 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