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Peer-Review Record

Effects of High-Temperature Milk Processing

Encyclopedia 2021, 1(4), 1312-1321;
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Reviewer 3: Anonymous
Reviewer 4: Anonymous
Encyclopedia 2021, 1(4), 1312-1321;
Received: 14 November 2021 / Revised: 7 December 2021 / Accepted: 14 December 2021 / Published: 17 December 2021
(This article belongs to the Section Chemistry)

Round 1

Reviewer 1 Report

Because of rise in milk price in korea, foreign milk products have been introduced, and it tasted a bit different from korean products. I think I know why after reading this article. 

Since most of the korean milk products taste alike, i believe the similar heating technique is used between manufacturers.  But since nutrition value of milk can differ between heating techniques, i wonder what will be the best heating technique for the milk products in koreans is. 

With best regards.

Author Response

I thank the reviewer for the interesting comments.

The best heating technique depends on the desired shelf-life of the milk.  If the high-temperature processed milk is consumed in a relative short time, direct heating (steam injection of steam infusion) is preferred as it causes little change in flavor. If a long shelf-life is required an indirect heating technique (plate or tubular heat exchangers) is preferred because it reduces the risk of age gelation; however, it will have a more cooked flavor than the direct-processed milk.

Reviewer 2 Report

It is an interesting and timely work which describes the effects of high-temperature milk processing. The author made a thorough review of the literature and summed up the results beautifully. I really liked that the author emphasized "Practical Consequences", being highlighted well and clearly, so I could easily follow them. It’s a well written article. I can only find a minor typo as the following:

Line 41 is missing a comma after mesophilic

Line 175 is missing a comma after medium-heat

Author Response

I thank the reviewer for the comments.  I have made the corrections to the commas as suggested by the reviewer, although it is not my usual practice to use commas in those situations

Reviewer 3 Report

    This entry desribes the effects of high temperature treatments of milk on milk constituents, as well as their preservation efficacy.

     The following issues are presented in separate subchapters: bacteriological effects; effect on whey proteins; inactivation of enzymes; effect on carbohydrates; effect on vitamins; practical consequences of protein, carbohydrates and vitamins denaturation;  non-enzymatic browning through the Maillard reaction.

     The manuscript is well written and in a coherent manner. 

Author Response

I thank the reviewer for the comments.  No changes to the manuscript were required.

Reviewer 4 Report

I think, English language should be checked (missing commas, articles, that vs which, etc.)

  1. 44 Extended-Shelf-Life (ESL) ... abbreviation was explained at l. 9
  2. 51, 107 normal UHT … I recommend change normal to standard (or typical) UHT … treatments
  3. 80, 88 Table 1, 2 - β-Lg denat’n α-La denat’n –the table should be self explanataory please give whole term (β-lactoglobulin denaturation …) or explain the abbreviation in footer

         l.104, 112, .. – via – Italic via

Author Response

Changes have been made according to the Reviewer's comments

Round 2

Reviewer 2 Report

Accept in present form.

Reviewer 4 Report


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