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Volume 12
Issue 3
10.3390/foods12030442
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Article
Peer-Review Record

Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt

Foods 2023, 12(3), 442; https://doi.org/10.3390/foods12030442
by Corinna Stühmeier-Niehe 1,2, Luca Lass 3, Miriam Brocksieper 4, Panagiotis Chanos 1,* and Christian Hertel 1
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Foods 2023, 12(3), 442; https://doi.org/10.3390/foods12030442
Submission received: 28 December 2022 / Revised: 9 January 2023 / Accepted: 13 January 2023 / Published: 17 January 2023
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)

Round 1

Reviewer 1 Report

Dear authors,

thank you for this relevant paper and idea. A lot of work has been done, and good luck with a patent application. Regarding manuscript:

-update reference (software issue)

2.2- Can you put a schematic setup of PEF device? Not sure how 70ml fits a 20 cm electrode gap? PEF parameters are not clear.

2.3. line118- preheated to 90 °C, for how long time? 

Can you comment energy cost of this mild PEF treatment and all the mild benefits you have stated in this paper? How would this affect the final product price? 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

I reviewed the manuscript entitled, Pre-treatment of starter cultures with mild pulsed electric fields influences the characteristics of set yogurt. The manuscript is well written and will contribute to the field. The structure of the manuscript is appropriate and sounds well. Based on these observations, in my opinion, the manuscript can be accepted for publication after addressing below points

Please remove the full stop from the title

What is set in title? I suggest to use yogurt

Abstract

Please provide little background on the study

Line 73: what is the mean of mild, what is the range?

Line 102: (Error! Reference source not found.)…. Please correct it

Please add ref for section 2.3 Yogurt fermentation

Equations: please write in an appropriate way. Use mathematical representation

Provide the detailed methodology for texture analysis

Line 208: Error! Reference source not found. and Error! Reference source not found.. ????

What are the mild conditions? Which should be mentioned in abstract

There is no standard for mild; authors should provide the conditions of PEF

Figure 1. there is no * in figure

In many places, I can see Error! Reference source not found. Authors should carefully revise the citations

Figure 3 quality should be improved

The discussion in some parts is very weak. Authors must consider discussing relevant latest literature.

References are not according to the journal format. Authors must perform extensive editing  

Author Response

Please see attachment.

Author Response File: Author Response.docx

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