Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsThe article provides an extensive review of various thermal and non-thermal technologies for treating milk and extending its shelf life. However, the integration with A2 milk is poorly executed. While the article includes a description of A2 milk, it does not explain the results of applying these technologies to this specific type of milk. The review of thermal milk processing technologies and milk components is well-established and offers no new insights to the reader. I suggest the article be rewritten, focusing on non-thermal technologies (which may be more innovative) and eliminating the section on A2 milk (which adds nothing new) as well as the basic composition of milk and conventional thermal technologies.
Comments for author File: 
Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for AuthorsThe review identifies trends currently evident in the dairy industry: the focus on individual milk fractions and their use, A2 milk, which is gaining popularity, and trends in milk processing to ensure its microbiological safety and appropriate physicochemical properties.
The idea of the paper is interesting, but there are too much classic information (provided in all books of the area of milk and also of emerging technologies) and too little discussion and critical evaluation of the authors about the topic per se (A2 milk). Mainly in the processing topics, the technology is provided and the authors mention in the end that there are no studies with A2 milk. It is not possible to have a review like this. The authors should include the studies on A1 milk and, then, make inferences and critical evaluation on what could occur on A2 milk. Other alternative is to maintain only the processes that have already studies with A2 milk and cite that there are opportunities for studies with the others. I have some suggestions to improve its quality.
Title should be revised because it does not comply on what is discussed on the review. The review focuses on A2 milk and processing technologies.
For sections 3 and 4, the general information about chemical composition and mechanisms of action of technological processes must be summarized. The authors should focus on the differences from A1 and A2 milk and make a critical evaluation of the studies. If no study is provided, the authors should include the studies with A1 milk and perform a discussion on what could be found in A2 milk based on the differences of the chemical composition.
L. 39-44 - Please, revise this paragraph. It is confusing.
L. 48-50 - Please, include which properties.
L. 73-76 - The innovation of the review paper should be clear stated. Please, include previews reviews in the topic and what is new in this one.
L. 131-134 - A better explanation is needed. Is this a critical evaluation of the authors? What heal benefits would A2 milk have compared to A1? For which target public?
Improve Fig 1 quality. A Figure with more information and appearance is reccomended.
L. 247-250 - This association is very worry about the consumption of milk and should not be stated with only one reference.
Comments on the Quality of English LanguageThe English languague should be completely revised. There are seveal parts of the manuscript that we can't understand.
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Round 2
Reviewer 2 Report
Comments and Suggestions for AuthorsThe authors performed the suggested changes.
