Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation

Round 1

Reviewer 1 Report

The comments and suggestions I have already mentioned in the comments file

Comments for author File: Comments.docx

English is quite satisfactory, but it will be good to reread carefully and grammatically.

Author Response

Author's Reply to the Review Report is attached.

Author Response File: Author Response.docx

Reviewer 2 Report

Dear Authors,
the publication is very interesting. You used many methods, and the workflow is clear.

I have some questions or suggestions:

there aren't number of line in text

Material and methods:
psi is not an SI base unit of measure, enter the value in a base SI unit;

90-day - please correct - 90-days;

CEO was added to the solution in 1 and 2% v/v concentrations and then homogenized
(OSHengwin, China) at 10000 rpm for 80–10 s - I think this is fault "80-10 s.", maybe 8-10 s.?;

72-h - without "-";

ISO:11869 standard procedure and SO:5534 technique - please add the references to bibliography;;

Samples of Iranian cheese were analyzed using a TA - what is TA? Please give a explanation;

under pattern 2, why dL, da, db? this is L*, a*, b*, and what is "d"? maybe "d" i delta (Δ);
a* is intensity of redness, b* is intensity of yellowness; The value of 0º for +a* represents red, 90º for +b* yellow, 180º for –a*green and 270º for –b* blue - it will be good to give the informations in text;

2.9. Sensory analysis of cheese during storage - please give more informations - for example:

The sensory evaluation of control sample and storage cheese was carried out by a trained, 9-person team with established and proven sensory sensitivity (defined based on the following standards EN-ISO .....) with previous experience with sensory analysis of cheese. All sensory work was carried out at the sensory laboratory in the Department of .................... The sensory laboratory was prepared to work following guidelines give in EN-ISO 8589:2010. Initially, the panel members agreed on the descriptors (...............................). FOR EXAMPLE - Samples were served on a white tray, coded with 3-digit codes and served to the sensory panel for analysis. The sensory evaluation of cheese was carried out using the 10-40-50-point CU (contractual unit) scale according to the specifications given in Table 1. In this publication there aren't the abbreviation of the scale.

What You mean "40-scale"? point of scale? or? maybe CU? please give me the informations and give the informations in text;

log CFU.g −1 - I  think log CFU x g-1 or log CFU/g

"Figure 1 illustrates the change in the counts of yeast and mold in cheese samples
stored at 4 °C for 4 weeks." -  figure 1 is  28 days and 7 degree Celsius and the figure 2 is 4 degree Celsius and 28 days. I think Your researches was in one variant of temperature?

I don't understand why do You have "-" in Table 5, can You explain, or can You give the note?

Which note was accepable? in "40 scores", the 20 was the limit of acceptability? in "50 scores" it was 25? can You explain?

Conclusion - I think it will be good to give more informations.

 

Good luck!

 

 

 

 

 

 

 

 

 

I think is ok, and the text is clear to understand

Author Response

Author's Reply to the Review Report is attached.

Author Response File: Author Response.docx