Description:FIELD OF THE INVENTION

[0001] The present invention relates to a dairy product preparation device that provides accessibility to a user for obtaining a dairy product while ensuring quality and safety by detecting and eliminating adulterants, contaminants, or spoilage in real time, thereby preventing the consumption of unsafe or stale dairy products.

BACKGROUND OF THE INVENTION

[0002] Dairy-based food products are an essential part of daily nutrition, providing vital nutrients such as proteins, calcium, and vitamins. However, individuals have varied dietary needs and restrictions due to health conditions such as lactose intolerance, allergies, or specific nutritional deficiencies. In such cases, users need to ensure that the dairy products they consume align with their dietary requirements. Currently, most commercially available dairy products follow a standardized composition, which may not be suitable for every individual. This lack of customization in dairy product preparation may lead to health issues, nutrient deficiencies, or allergic reactions.

[0003] Additionally, ensuring the quality and safety of dairy products is a major concern. Contamination, adulteration, and spoilage are common problems that can lead to serious health hazards if undetected. Conventionally, users rely on manual methods or external certifications to determine the quality of dairy products. However, these methods are not always reliable, as they do not provide real-time analysis or personalized safety measures. As a result, users may unknowingly consume contaminated or spoiled dairy products, leading to potential health risks.

[0004] Moreover, the conventional process of handling and preparing dairy-based food products is often time-consuming and requires significant manual effort. Users must manually measure and mix ingredients, ensuring proper consistency, taste, and nutritional value. Additionally, temperature control plays a crucial role in maintaining the quality and shelf life of dairy products. However, traditional storage methods do not always maintain optimal conditions, leading to spoilage or reduced product effectiveness.

[0005] US6183802B1 discloses rrefrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.

[0006] US7018664B2 discloses a novel method and apparatus are disclosed for the manufacturing of dairy products. Also, dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of production time and costs in addition to a less complicated planning of the production work.

[0007] As per the discussion in the above-mentioned prior arts, several methods and systems exist for dairy processing and storage. However, these conventional approaches do not provide a customized preparation process based on an individual’s dietary needs, nor do they ensure real-time quality monitoring to detect contamination or spoilage. Furthermore, these methods lack automation, making the process cumbersome and inefficient for users who require quick and reliable dairy product preparation.

[0008] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that requires to provide an automated solution for dairy product preparation while ensuring customization based on an individual’s health requirements and also should detect adulteration and contamination, ensuring that the user receives a safe and nutritionally optimized dairy product. Additionally, the developed device also needs to facilitate efficient ingredient handling, temperature control, and preparation time estimation, thereby offering a seamless and reliable solution for dairy product consumption.

OBJECTS OF THE INVENTION

[0009] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0010] An object of the present invention is to develop a device that customizes dairy products based on individual health requirements, allergies, and dietary preferences, ensuring users receive optimal nutrition.

[0011] Another object of the present invention is to develop a device that is capable of detecting contamination, adulteration, and freshness, preventing the consumption of unsafe or spoiled dairy products.

[0012] Another object of the present invention is to develop a device that is capable of eliminating manual effort by automating milk transfer, preparation, and mixing, making the process hassle-free for users.

[0013] Another object of the present invention is to develop a device that is capable of maintaining the ideal storage conditions for different types of dairy products, preserving quality and extending shelf life.

[0014] Another object of the present invention is to develop a device that is capable of streamlining the process of making various dairy-based products, reducing preparation time and ensuring consistency in quality.

[0015] Yet another object of the present invention is to develop a device that is capable of ensuring that only authorized individuals is allowed to access and operate it for enhancing security and preventing misuse.

[0016] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0017] The present invention relates to a dairy product preparation device that is accessed by a user for obtaining a customized dairy product based on nutritional requirements and dietary restrictions of the user. In addition, the present invention determines specific nutrients required for the user’s health while ensuring elimination of ingredients that may cause allergic reactions, thereby enabling the user to consume a dairy product tailored to their health needs.

[0018] According to an embodiment of the present invention, a dairy product preparation device, comprising a cuboidal housing having a plurality of suction cups mounted underneath the housing for a stabilisation of the housing over a surface, a biometric authentication unit is provided on the housing to enable only authenticated users to access the device, a touch enabled display unit mounted on the housing to enable a user to input preferences regarding product sought, a user interface is adapted to be installed with a computing unit to enable the computing unit to connect with a communication unit linked with a microcontroller provided in the housing, to enable the user to input details of the user including biological data and medical details, in addition to the inputted preferences, an analysis module linked with the microcontroller receives the preferences and the inputted details, to determine specific nutrients required for the user’s health and foods the user is allergic to, a chamber provided within the housing for storing milk, a proximity sensor embedded on the housing, in synchronisation with an artificial intelligence-based imaging unit, installed on the housing to determine a milk tub to actuate a pair of articulated telescopic links installed on the housing, having a C-shaped member attached with ends of the links, with a plurality of hydraulic pushers arranged along inner surface of the member to grip and lift the tub and pour the milk into the chamber, a telescopic rod coupled with the housing to hold the packet over the chamber, an articulated L-shaped telescopic rod attached with the housing and having a blade at an end, cuts the packet open to pour the milk into the chamber.

[0019] According to another embodiment of the present invention, the device further comprises of a sensing unit is incorporated in the chamber to detect for adulteration in the milk and freshness of the milk, to generate an alert via the display upon detection of adulterated or stale milk, a density sensor embedded in the chamber to detect a density of the milk to determine a type of milk stored, a conical funnel configured with an iris hole, provided underneath the chamber by means of a pipe, for transferring the milk into a multipart tank below the chamber, an articulated L-shaped telescopic arm having a clipper, is installed under the chamber, to position the funnel over part of the tank designated for the specific type of milk as detected by the density sensor, a Peltier unit configured within each part of the tank to maintain a temperature of the milk within a predetermined temperature range in accordance with the detected type, a tube configured with a nozzle disposed with each the part of the tank to dispense the milk into a mixing box provided in the housing, a multi-section vessel located in the housing for storage of additives to be added into the box, the sections of the vessel are connected with the box by means of conduits configured with iris apertures for adding the additives into the box to mix with the milk, a temperature sensor and a humidity sensor are provided in the box to detect ambient temperature and humidity to determine a time required for fermentation, in case user has sought a fermented product and a flap installed in the box by means of a circular sliding unit, for mixing the additives with the milk

[0020] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[0021] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description, appended claims, and accompanying drawings where:
Figure 1 exemplarily illustrates an isometric view of a dairy product preparation device.

DETAILED DESCRIPTION OF THE INVENTION

[0022] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0023] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0024] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0025] The present invention relates to a dairy product preparation device that is accessed by a user for obtaining a dairy product in an automated manner. In addition, the present invention eliminates manual effort in handling, transferring, and mixing ingredients while ensuring accuracy and hygiene, thereby simplifying the preparation process for the user.

[0026] Referring to Figure 1, an isometric view of a dairy product preparation device is illustrated, comprising a cuboidal housing 101 having a plurality of suction cups 102, a touch enabled display unit 103 mounted on the housing 101, a chamber 104 provided within the housing 101, an artificial intelligence-based imaging unit 105 is installed on the housing 101, a pair of articulated telescopic links 106 installed on the housing 101, having a C-shaped member 107 attached with ends of the links 106, with a plurality of hydraulic pushers 108 arranged along inner surface of the member 107.

[0027] Figure 1 further illustrates a conical funnel 109 configured with an iris hole 110, provided underneath the chamber 104 by means of a pipe 111, a tube 112 configured with a nozzle 113 disposed with each the part of a tank 114, a multi-section vessel 115 located in the housing 101, the sections of the vessel 115 are connected with a box 117 by means of conduits 116, a flap 118 installed in the box 117 by means of a circular sliding unit 119, an articulated L-shaped telescopic rod 120 attached with the housing 101 and having a blade 121, an articulated L-shaped telescopic arm 122 having a clipper 123, a biometric authentication unit 124 is provided on the housing 101 and a heating element 125 installed in the box 117.

[0028] The device consists of a cuboidal housing 101 that serves as a main structure of the device and is developed to be utilized by a user to prepare dairy products. To ensure stability on various surfaces, multiple suction cups 102 are mounted underneath the housing 101, which prevents movement or slipping, especially during operations such as pouring or mixing. The suction cups 102 are used to create a vacuum seal between the surface and the housing 101. When the suction cups 102 are pressed against the surface, the initial contact creates a seal between the cup and the surface, this seals off the area within the suction cup. The suction cup is designed to maintain a relatively airtight seal.

[0029] Additionally, the device incorporates a biometric authentication unit 124 on the housing 101 to ensure that only authorized users’ access and operate the device, preventing unauthorized use and maintaining security over stored dairy products. In an embodiment of the present invention, the biometric authentication unit 124 is typically a fingerprint sensor, which captures the user’s unique physiological or behavioral characteristics and converts them into a digital template. This template is a mathematical representation of the fingerprints. The digital template is compared to the pre-saved fingerprints stored in a database linked with a microcontroller of the device for the verification of the user. This is done by calculating the similarity between the new templates and the stored templates.

[0030] There’s a matching threshold set to determine whether the captured fingerprint sufficiently matches any of the pre-saved fingerprints. Based on the comparison results and the matching threshold of the fingerprints the authentication is decided. If the captured template matches with the template stored in the database within the acceptable threshold, then only the device going to operate.

[0031] A touch-enabled display unit 103 is installed on the housing 101, allowing users to interact with the device by selecting preferences for the dairy product they wish to prepare. The touch-enabled display unit 103 as mentioned herein is typically an LCD (Liquid Crystal Display) screen that presents output in a visible form. The screen is equipped with touch-sensitive technology, allowing the user to interact directly with the display using their fingers. A touch controller IC (Integrated Circuit) is responsible for processing the analog signals generated when the user inputs details for selecting preferences for the dairy product they wish to prepare. A touch controller is typically connected to the microcontroller through various interfaces which may include but are not limited to PI (Serial Peripheral Interface) or I2C (Inter-Integrated Circuit).

[0032] Furthermore, a user interface connected to a computing unit enables the device to collect user-specific data. This computing unit is linked to a communication module, which transmits the user’s biological and medical details to the microcontroller, which allows users to input personal health-related information, such as nutritional requirements, allergies, and medical conditions, in addition to their product preferences. By integrating these details, the microcontroller customize dairy products to meet individual dietary needs.

[0033] An analysis module, integrated with the microcontroller, processes the user’s inputted preferences and biological data. The analysis module determines the specific nutrients required for the user’s health and identifies any potential allergens that should be avoided in the dairy product. By leveraging this analysis, the microcontroller ensures that the dairy product it prepares is both nutritious and safe for consumption, based on the user’s health profile.

[0034] A chamber 104 is incorporated within the housing 101 to hold the milk required for processing. To facilitate milk transfer, the microcontroller actuates a proximity sensor in conjunction with an artificial intelligence-based imaging unit 105 that detects the presence of milk tubs in the vicinity and processes visual data to identify a suitable tub.

[0035] When the milk tub is placed in the vicinity, the proximity sensor detects its presence and sends a signal to the microcontroller. in an embodiment of the present invention, the proximity sensor used herein is preferably an ultrasonic proximity sensor that uses ultrasonic waves to detect the presence of the milk tub. The ultrasonic proximity sensor typically emits ultrasonic waves towards the milk tub and when the milk tub is placed, the ultrasonic waves hit the milk tub present and bounce back to the sensor’s receiver. The receiver of the ultrasonic proximity sensor is sensitive to the emitted ultrasonic waves and listens for the reflected waves. When the emitted ultrasonic waves are received by the receiver the proximity sensor sends the data to the microcontroller which processes and analyzes the acquired data for detecting the presence of the milk tub.

[0036] The microcontroller then activates the imaging unit 105, which captures visual data of the tub. The artificial intelligence based imaging unit 105 is constructed with a camera lens and a processor, wherein the camera lens is adapted to capture a series of images of the data of the tub. The processor carries out a sequence of image processing operations including pre-processing, feature extraction, and classification by utilizing artificial intelligence and machine learning protocols. The artificial intelligence based imaging unit 105 transmits the captured image signal in the form of digital bits to the microcontroller. The microcontroller upon receiving the image signals compares the received image signal with the pre-fed data stored in a database and identifying the tub and determining its suitability for milk transfer.

[0037] Upon detection, a pair of articulated telescopic links 106 extends from the housing 101, equipped with a C-shaped gripping member 107 at their ends. The inner surface of the gripping member 107 features multiple hydraulic pushers 108, which provide the necessary force to securely grip and lift the milk tub. When the hydraulic pushers 108 are activated, they provide the necessary force to securely grip and lift the milk tub. The pushers 108 are designed to apply even pressure, ensuring that the milk tub is held firmly in place without being damaged or crushed. The hydraulic arrangement is also designed to provide precise control over the gripping force, allowing the arrangement to handle milk tubs of varying weights and sizes.

[0038] Once the milk tub is securely gripped, the articulated telescopic links 106 get retracted, lifting the tub off the surface. The links 106 then transport the milk tub to its desired location, where it is released by deactivating the hydraulic pushers 108. The entire process is carefully controlled by the microcontroller, ensuring precise and secure handling of the milk tubs.

[0039] Meanwhile, if the imaging unit 105 detects milk packets instead of tubs, the microcontroller activates a telescopic rod 120 attached to the housing 101. This rod 120 holds the milk packet over the chamber 104 while an articulated L-shaped telescopic rod 120 with a blade 121 at its end is used to cut the packet open, allowing milk to pour into the chamber.

[0040] Once inside the chamber, a sensing unit examines the milk for adulteration and freshness, wherein the sensing unit comprises an electrochemical sensor in combination with a lactometer for detecting adulterants including water, detergent and a pH sensor for detecting pH of the milk to determine freshness. The electrochemical sensor is responsible for detecting harmful adulterants in the milk. When milk is introduced into the chamber, the sensor measures electrical conductivity, oxidation-reduction potential (ORP), and ion concentration. The presence of substances like detergent, urea, starch, or synthetic chemicals alters the electrical properties of the milk. The sensor generates a signal based on these changes, which is then sent to the microcontroller for further analysis.

[0041] The lactometer is used to check for the addition of water in the milk. It works by measuring the specific gravity (density) of the milk, as pure milk has a characteristic density value. When water is added, the density decreases, and this variation is detected by the lactometer. The lactometer reading is continuously monitored, and if the density falls below the standard threshold, then the milk is identified as adulterated. This information is sent to the analysis module, which processes the data.

[0042] The pH sensor plays a crucial role in determining the freshness and spoilage of the milk. Fresh milk has a pH range of approximately 6.5 to 6.7. As milk begins to spoil due to bacterial activity, the pH drops below this range, becoming more acidic. The pH sensor continuously measures the hydrogen ion concentration in the milk and sends real-time data to the microcontroller. If the pH drops below a preset threshold, the device detects that the milk is spoiled or near spoilage and alerts the user accordingly.

[0043] If the milk is found to be stale or contaminated, the microcontroller generates an alert on the display unit 103 to inform the user. Additionally, a density sensor embedded in the chamber 104 determines the type of milk stored by measuring its density. The density sensor uses a non-invasive measurement technique to determine the density of the milk. In another embodiment of the present invention, the density sensor based on the principle of buoyancy, where a small object of known density is partially submerged in the milk. The object's displacement is then measured, allowing the sensor to calculate the milk's density.

[0044] In another embodiment of the present invention, the density sensor uses a capacitive sensor, which measures the changes in capacitance caused by the milk's density. This sensor consists of two electrodes separated by a dielectric material, with the milk acting as the dielectric. The sensor measures the changes in capacitance, which are directly proportional to the milk's density.

[0045] The density sensor sends the measured data to the microcontroller, which then uses the database to determine the type of milk stored. The database correlates the measured density values with specific types of milk, such as whole, skim, or semi-skim. The microcontroller then stores this information for further processing or display.

[0046] Beneath the storage chamber, a conical funnel 109 with an iris hole 110 is provided for controlled transfer of milk into a multipart storage tank 114. A L-shaped articulated telescopic arm 122 with a clipper 123 arrangement positions the funnel 109 over the correct section of the tank 114. The density sensor's readings determine which section should receive the milk, ensuring proper segregation of different milk types.

[0047] Each section of the tank 114 is equipped with a Peltier unit, a thermoelectric cooling maintains the milk at an optimal temperature based on its type. This ensures freshness and prevents spoilage. The Peltier unit transfer heat from one side of the unit to the other when an electrical current is passed. The Peltier unit consists of two semiconductor materials connected in a sandwich-like fashion. These materials are typically made of bismuth telluride and one side of the Peltier unit is called the hot side and the other is the cold side. When a direct current is applied to the Peltier unit, electrodes within the semiconductor material start moving from one side to the other. The Peltier effect occurs as a result of electron movement. When electrons flow from the cold side to the hot side, they carry heat with them. This leads to one side of the Peltier unit becoming colder, and the other side becoming hooter. This effect allows the Peltier unit to effectively transfer heat from one side to the other, creating a temperature gradient

[0048] The device includes a multi-section vessel 115 within the housing 101, designed for storing various additives that may be mixed with the milk. These additives, such as flavors, nutrients, or probiotics, are stored in separate compartments. conduits 116 equipped with iris apertures connect these compartments to the mixing box 117, where additives are selectively dispensed based on the analysis module's nutritional assessment.

[0049] The mixing box 117 is also equipped with temperature and humidity sensors that monitor ambient conditions. The temperature sensor, responsible for monitoring the ambient temperature. In another embodiment of the present invention, this sensor uses a thermistor or thermocouple to measure the temperature, which is then converted into an electrical signal. The signal is sent to the microcontroller, which interprets the data and determines the estimated fermentation time for the dairy product. The temperature sensor is designed to provide accurate readings across a wide temperature range, ensuring that the fermentation process is optimized.

[0050] The humidity sensor works in conjunction with the temperature sensor to monitor the ambient humidity levels. In another embodiment of the present invention this sensor typically uses a capacitive or resistive sensing element to measure the humidity, which is then converted into an electrical signal. The signal is sent to the microcontroller, which uses the data to adjust the estimated fermentation time. The humidity sensor is designed to provide accurate readings across a wide humidity range, ensuring that the fermentation process is optimized. If the user has requested a fermented dairy product (e.g., yogurt), these sensors determine the estimated fermentation time and notify the user through the user interface.

[0051] Additionally, a heating element integrated into the box 117 allows the device to boil the milk if required. The heating unit used herein is preferably a copper coil that generates heat when an electric current passes through the coil. When an electric current runs through a copper wire the electrons come across the resistive forces of the medium’s material, releasing energy that is expended in the form of heat energy. The copper coil is properly insulated to prevent any heat loss and also direct the generated heat toward the milk. The heating unit begins to generate heat and as the heating element warms up, the box 117 heats the mil and the heat causes the milk to gradually boil. Once the microcontroller determines that the plastic flakes have boiled to the desired consistency, it turns off the heating unit.

[0052] To ensure proper blending of additives with milk, the device features a flap 118 installed on a circular sliding unit 119 within the mixing box 117. This arrangement stirs and evenly distributes the additives, ensuring a uniform mixture before the final dairy product is dispensed. The circular sliding unit 119 is a mechanical component that enables the flap 118 to move in a circular motion within the mixing box 117. This unit consists of a rotating ring that allows the flap 118 to slide smoothly and evenly. The circular motion of the flap 118 ensures that the additives are thoroughly mixed with the milk, eliminating any pockets of unmixed ingredients. The circular sliding unit 119 is designed to provide a consistent and reliable motion, ensuring that the mixture is uniform and consistent.

[0053] As the circular sliding unit 119 rotates, the flap 118 moves in a circular motion, creating a stirring action that mixes the additives with the milk. The flap 118 is designed to be durable and resistant to wear and tear, ensuring that it withstands repeated use and cleaning. The shape and size of the flap 118 are carefully designed to optimize the mixing action, ensuring that the additives are evenly distributed throughout the milk.

1. If the user selects the yogurt, then the device performs the following function.

• The device heats the milk in the container at a specific temperature to kill any harmful bacteria and to help break down milk proteins, ensuring the yogurt has a smooth texture.
• The milk is then cooled down to the ideal temperature for bacterial growth.
• The device adds specific bacterial cultures that are commonly used bacteria for yogurt such as Lactobacillus bulgaricus, and Streptococcus thermophiles.
• These bacteria ferment the lactose in milk, converting it into lactic acid. The lactic acid lowers the pH of the milk, causing it to thicken and develop the tangy flavor characteristic of yogurt.
• The device left the yogurt to ferment for several hours (typically 4-6 hours) at a controlled temperature. After fermentation, the yogurt is cooled and is ready for consumption.
• The device mixes the ingredients in the yogurt based on the user's selection whether they want sweet yogurt or sour yogurt. The device pours a specific quantity of ingredients to make sweet or sour yogurt.

2. For making kefir.

The device similarly heated the milk to kill any harmful bacteria.
Kefir grains (a mixture of bacteria and yeast) are added to the milk. The microorganisms in kefir grains include: Lactobacillus species, Bifidobacterium species, Saccharomyces (yeast), and other yeasts.
The bacteria and yeast ferment the lactose, producing lactic acid, ethanol (a small amount), and carbon dioxide, which gives kefir its slightly effervescent quality.
The device left Kefir to ferment for about 12-48 hours, then strained and refrigerated before consumption.
The device uses a Peltier unit to cool down the kefir.

3. If the user selects cheese making.

• The device heats the milk and sometimes acid or rennet (an enzyme) is added to curdle the milk. This separates the milk into solid curds and liquid whey.
• Specific bacterial cultures are added depending on the type of cheese being made. Common bacteria for cheese include: Lactococcus lactis (for soft cheeses like mozzarella), and Lactobacillus species (for harder cheeses like cheddar).
• The bacteria ferment the lactose, producing lactic acid, which helps in coagulating the milk proteins (casein). The curds are then cut, cooked, and pressed to remove excess whey.
• Cheese is often aged in special conditions to develop its unique texture and flavor. The bacteria continue to play a role in this aging process, breaking down proteins and fats in the cheese.

[0054] A cutting unit (not shown in the figure) is attached inner periphery of the mixing box via a pneumatic rod to cut the cheese in a specific shape selected by the user via a display screen. Based on the user-selected flavor profile (e.g., sweet, sour, mild, strong, etc.), the device could adjust the temperature, and fermentation time, or add additional ingredients (like vanilla or sweeteners) to achieve the perfect taste based on the user’s preference, creating a personalized product every time. The user rates the final taste after each use. The device learns over time and adjusts the production parameters to optimize flavor consistency. For example, if the user prefers a tangier yogurt, the device change the fermentation conditions to achieve that result consistently.

[0055] The user specifies a need for certain nutrients, such as increased protein for a specific workout regimen or additional probiotics for digestive health.

• The device fetches the necessary ingredients from its database and adjusts the formula for the dairy product accordingly. For example, it adds extra whey protein, more bacterial cultures, or even vitamin D and calcium supplements to milk during processing.
• It tracks the user’s progress by taking user feedback via microphone and adapts future batches to better meet the evolving nutritional needs based on progress and goals.

[0056] The present invention works best in the following manner, where the housing 101 as disclosed in the invention gets stabilized itself on the surface using the plurality of suction cups 102 mounted underneath the cuboidal housing 101. The user then interacts with the device through the touch-enabled display unit 103, inputting their preferences for the desired dairy product. The user's inputs are transmitted to the computing unit, which connects with the communication unit linked to the microcontroller within the housing 101. This enables the user to input additional details, including biological data and medical information. the analysis module linked to the microcontroller receives the user's inputs and determines the specific nutrients required for their health, as well as any foods they may be allergic to. This information is used to guide the preparation of the dairy product. The device then retrieves milk from the storage container or packet using the combination of proximity sensors, artificial intelligence-based imaging unit 105s, and articulated telescopic links 106. The milk is poured into the chamber 104 within the housing 101, where its density is detected by the density sensor to determine the type of milk stored.

[0057] In continuation, the milk is then transferred to the multipart tank 114 below the chamber 104 through the conical funnel 109 configured with the iris hole 110. Each part of the tank 114 is connected to the mixing box 117 through the tube 112 configured with the nozzle 113, allowing the milk to be dispensed into the box 117. Additives are stored in the multi-section vessel 115 within the housing 101 and are selectively added to the mixing box 117 through conduits 116 configured with iris apertures. The additives are chosen based on the nutritional requirements and restrictions determined by the analysis module. the flap 118 installed in the mixing box 117 is used to mix the additives with the milk. The flap 118 is installed on the circular sliding unit 119, allowing it to move in the circular motion and thoroughly mix the ingredients. Throughout the process, temperature sensor and humidity sensor monitor the milk's temperature, humidity, and freshness, generating alerts if any adulteration or spoilage is detected. The biometric authentication unit 124 to ensure that only authorized users can access the device

[0058] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) A dairy product preparation device, comprising:

i) a cuboidal housing 101 having a plurality of suction cups 102 mounted underneath said housing 101 for a stabilisation of said housing 101 over a surface;
ii) a touch enabled display unit 103 mounted on said housing 101 to enable a user to input preferences regarding product sought;
iii) a user interface is adapted to be installed with a computing unit to enable said computing unit to connect with a communication unit linked with a microcontroller provided in said housing 101, to enable said user to input details of said user including biological data and medical details, in addition to said inputted preferences;
iv) an analysis module linked with said microcontroller receives said preferences and said inputted details, to determine specific nutrients required for said user’s health and foods said user is allergic to;
v) a chamber 104 provided within said housing 101 for storing milk, wherein a proximity sensor embedded on said housing 101, in synchronisation with an artificial intelligence-based imaging unit 105, installed on said housing 101 and integrated with a processor for recording and processing images in a vicinity of said frame, to determine a milk tub to actuate a pair of articulated telescopic links 106 installed on said housing 101, having a C-shaped member 107 attached with ends of said links 106, with a plurality of hydraulic pushers 108 arranged along inner surface of said member 107 to grip and lift said tub and pour said milk into said chamber;
vi) a density sensor embedded in said chamber 104 to detect a density of said milk to determine a type of milk stored;
vii) a conical funnel 109 configured with an iris hole 110, provided underneath said chamber 104 by means of a pipe 111, for transferring said milk into a multipart tank 114 below said chamber;
viii) a tube 112 configured with a nozzle 113 disposed with each said part of said tank 114 to dispense said milk into a mixing box 117 provided in said housing 101;
ix) a multi-section vessel 115 located in said housing 101 for storage of additives to be added into said box 117, wherein said sections of said vessel 115 are connected with said box 117 by means of conduits 116 configured with iris apertures for adding said additives into said box 117 to mix with said milk, wherein said additives are added selectively in accordance with nutritional requirements and restrictions determined by said analysis module; and
x) a flap 118 installed in said box 117 by means of a circular sliding unit 119, for mixing said additives with said milk;

2) The device as claimed in claim 1, wherein said imaging unit 105 detects milk packets in vicinity of said housing 101 to actuate a telescopic rod 120 coupled with said housing 101 to hold said packet over said chamber 104 wherein an articulated L-shaped telescopic rod 120 attached with said housing 101 and having a blade 121 at an end, cuts said packet open to pour said milk into said chamber.

3) The device as claimed in claim 1, wherein an articulated L-shaped telescopic arm 122 having a clipper 123, is installed under said chamber, to position said funnel 109 over part of said tank 114 designated for the specific type of milk as detected by said density sensor.

4) The device as claimed in claim 1, wherein a Peltier unit configured within each part of said tank 114 to maintain a temperature of said milk within a predetermined temperature range in accordance with the detected type.

5) The device as claimed in claim 1, wherein a temperature sensor and a humidity sensor are provided in said box 117 to detect ambient temperature and humidity to determine a time required for fermentation, in case user has sought a fermented product, wherein said communication is actuated to generate a notification via said user interface regarding said estimated time for fermentation.

6) The device as claimed in claim 1, wherein a heating element is integrated in said box 117 to boil said milk.

7) The device as claimed in claim 1, wherein a sensing unit is incorporated in said chamber 104 to detect for adulteration in said milk and freshness of said milk, to generate an alert via said display upon detection of adulterated or stale milk.

8) The device as claimed in claim 1, wherein said sensing unit comprises an electrochemical sensor in combination with a lactometer for detecting adulterants including water, detergent and a pH sensor for detecting pH of said milk to determine freshness.

9) The device as claimed in claim 1, wherein a biometric authentication unit 124 is provided on said housing 101 to enable only authenticated users to access said device.