Artisanal Cream Cheese Fermented with Kefir Grains

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

1.In 2.3, please describe in detail how you detect these parameters, rather than passing them off.

2.In 2.4, please explain in brief language how you extract fatty acids.

3.L92: 10-6 and 10-8 mean 10^-6, 10^-8?

4.L131，133：10⁷

5.L167: The

6.L72：Where is table2 ?

7.L176-177:Delete "A significant reduction in lactose was observed after the fermentation process of fermented cheese cream with cream and without cream compared to pasteurized whole milk.”

8.L217：Please check the correct formatting of the references.

9.L209-219: The authors are biased when they say “This result counters what most research holds that SCFA are the result of fermentation of complex carbohydrates (fiber and starch) that digestive enzymes are not able to decompose.”, because the small sample size of this study, n=3, is not enough to prove this thesis.

10.L209-232：In table 4, many beneficial fatty acids have also undergone significant changes, and the authors can further analyze them, such as omega-3 fatty acids that are not present in commercial cream cheese, which is a fatty acid that can be analyzed in depth.

 

Author Response

Dear Reviewer 

Thank you very much for taking the time to review this manuscript. We fully agree with all your suggestions.

1. In 2.3, please describe in detail how you detect these parameters, rather than passing them off.  This item has been described in detail (L 117-130).
2. In 2.4, please explain in brief language how you extract fatty acids. We explain in brief language how you extract fatty acids (L 151-157)
3. L92: 10-6 and 10-8 mean 10^-6, 10^-8. This item has been corrected ( L 112)
4. L131，133：10⁷ . This item has been corrected and and the number is now in logarithm for better understanding ( L 183)
5. L167: The .This item has been corrected
6. L72：Where is table2 ? The table is (L 237-239)
7. L176-177:Delete "A significant reduction in lactose was observed after the fermentation process of fermented cheese cream with cream and without cream compared to pasteurized whole milk.” This item has been delete.
8. L217：Please check the correct formatting of the references. This item has been checked (L 280)
9. L209-219: The authors are biased when they say “This result counters what most research holds that SCFA are the result of fermentation of complex carbohydrates (fiber and starch) that digestive enzymes are not able to decompose.”, because the small sample size of this study, n=3, is not enough to prove this thesis. Thank you for pointing this out. We have updated the text (L 274-278).
10. L209-232：In table 4, many beneficial fatty acids have also undergone significant changes, and the authors can further analyze them, such as omega-3 fatty acids that are not present in commercial cream cheese, which is a fatty acid that can be analyzed in depth. Thank you for pointing this out, it has enriched the discussion in our article. We include omega 3 (L 18, 80, 302, 313-319). Best regards.

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

The authors investigated the milk cheese fermented with kefir grains. The topic is interesting and is a good guidance for cheese making. However, the manuscript is lack of novelty, and there are so many editing errors in the text. I recommend major revision.

The authors emphasized “artisan” in the manuscript, but I don’t find any information about this process. Additionally, I think the authors should compare kefir grain and commercial starter when they were used to ferment cheese, such as types and abundance of bacteria and quality of cheese. I suggest the authors provide these information.

In this manuscript, the difference process is only the addition of cream after fermentation, not fermentation.

Editing suggestions:

Data processing method is missing in MM section, please add.

Please note the symbol of Celsus degree.

Please change 30 hours, 50 grams, 19 minutes to 30 h, 50 g, and 19 min. Please check the whole manuscript.

Oxford comma should be used, such as a, b, and c, not a, b and c. Please check the whole manuscript.

Line 101, “The measurement of acidity, centesimal composition and determination of carbohydrate reduction in lactose was based on the method described by [23].” Change to “The measurement of acidity, centesimal composition and determination of carbohydrate reduction in lactose was based on the published method [23]”,

Please insert space between number and unit, such as 1 g, not 1g.

Line 125, change “Results” to “Results and discussion”

Please delete Line 126−128.

Line 131, “with an average of colony forming units (CFU) of 5.6 x 107 CFU/ ml-1”, suggest change: “with an average of colony forming units (CFU) of 5.6×10⁷ CFU/mL” or “with an average of colony forming units (CFU) of 5.6×10⁷ CFU·mL⁻¹”.

Line 151, contente, please check.

Table 1−4, data forms in the tables are incorrect, such as, 6.67, not 6,67

Table 2, Analysis of the reduction of reducing carbohydrates in lactose. What is the difference between total carbohydrates and total carbohydrates in glucose.

Table 4, cream of cheese fermented with and without cream? Please check.

Author Response

Dear Reviewer

Thank you very much for taking the time to review this manuscript. We fully agree with all your suggestions.

The authors investigated the milk cheese fermented with kefir grains. The topic is interesting and is a good guidance for cheese making. However, the manuscript is lack of novelty, and there are so many editing errors in the text. I recommend major revision. Thank you for pointing this out, the text has been better revised.

The authors emphasized “artisan” in the manuscript, but I don’t find any information about this process. Additionally, I think the authors should compare kefir grain and commercial starter when they were used to ferment cheese, such as types and abundance of bacteria and quality of cheese. I suggest the authors provide these information. Thank you for pointing this out, it has enriched the text in our article We emphasize this point in the introduction to the article (L 37-51)

Editing suggestions:

Data processing method is missing in MM section, please add. We add it in item 2.7 (L 173-178)

Please note the symbol of Celsus degree. We check.

Please change 30 hours, 50 grams, 19 minutes to 30 h, 50 g, and 19 min. Please check the whole manuscript. This item has been corrected.

Oxford comma should be used, such as a, b, and c, not a, b and c. Please check the whole manuscript. This item has been corrected.

Line 101, “The measurement of acidity, centesimal composition and determination of carbohydrate reduction in lactose was based on the method described by [23].” Change to “The measurement of acidity, centesimal composition and determination of carbohydrate reduction in lactose [23]”, Thank you for pointing this out. We realized that it is better to separate it into two topics to better explain and detail the methodology.: 2.3 Soluble solids, pH, acidity measurementm and centesimal composition (L 117-130) and 2.4 Glucose-Reducing and Non-Sucrose-Reducing Carbohydrates (L 134-146).

Please insert space between number and unit, such as 1 g, not 1g. This item has been corrected.

Line 125, change “Results” to “Results and discussion” This item has been corrected

Please delete Line 126−128. Line delete

Line 131, “with an average of colony forming units (CFU) of 5.6 x 107 CFU/ ml-1”, suggest change: “with an average of colony forming units (CFU) of 5.6×10⁷ CFU/mL” or “with an average of colony forming units (CFU) of 5.6×10⁷ CFU·mL⁻¹”. This item has been corrected and the number is now in logarithm for better understanding (L 183). Please check the item 2.2. Lactic acid bacteria count: The number of viable lactic cells was obtained by direct plate count and was expressed in colony forming units (CFU) per mL (L 110-115)

Line 151, contente, please check. This item has been corrected.

Table 1−4, data forms in the tables are incorrect, such as, 6.67, not 6,67 .This item has been corrected.

Table 2, Analysis of the reduction of reducing carbohydrates in lactose. What is the difference between total carbohydrates and total carbohydrates in glucose. Thank you for pointing this out. We realized that it is better to separate it into two topics to better explain and detail the methodology. Please check the item 2.4 Glucose-Reducing and Non-Sucrose-Reducing Carbohydrates (L 134-146)

Table 4, cream of cheese fermented with and without cream?The Table 4 was check.

Best regards.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

The article has been greatly improved, it is recommended to accept it

Reviewer 2 Report

Comments and Suggestions for Authors

Accept