Effects of High-Temperature Milk Processing
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.)
- 44 Extended-Shelf-Life (ESL) ... abbreviation was explained at l. 9
- 51, 107 normal UHT … I recommend change normal to standard (or typical) UHT … treatments
- 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
ok
