Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Round 1

Reviewer 1 Report

The topic raised by the Authors is interesting and with potential. Unfortunately, the Authors did not fully cover this topic. In general, the article is written haotically, there are many repetitions - even three or four times (for example, regarding the scale of production and location, or the composition and bioactive characteristics of buffalo milk). The Authors did not rethink the layout. When reading, there is the impression that they are loosely arranged chapters, written by different Authors. Authors should explain abbreviations on first use, e.g., LAB. In chapter 3.1., I would suggest including product characteristics in the table. The list is not formatted as required. Authors should re-edit the entire article.

Author Response

Please see the attachment

Author Response File: Author Response.pdf

Reviewer 2 Report

This is a really interesting review in the area of probiotication of buffalo's milk, which in international literature is rare.

In general the manuscript is well organised and well written. Some mistakes that I have detected are:

1.line 248 + 277: monocytogenes

2. line 379: Lactobacillus

3. line 398 + 512: thermophilus, spp.

4. line 445: replace finished with end-up products

5. line 583: cannot be detected

6. line 655: packaging

In addition, in the second section ( Buffalo's milk production), I believe that it is too long and instead of all this you should add a comparative table with the differences between buffalo and cow milk.

From line 542 to line 561 you have an extended paragraph for the encapsulation in the case of cow milk, which is not necessary.

Finally, in line 631 you may add more references. There are really interesting assays for the survivability of probiotics during refrigerated storage.

Author Response

Please see the attachment

Author Response File: Author Response.pdf