PONE-D-24-12456Effect of ripening time on content of bioactive peptides and fatty acids profile of Artisanal Coalho cheesePLOS ONE

Dear Dr. Sales,

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Academic Editor

PLOS ONE

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Additional Editor Comments:

Please carefully revise the suggestions done by both reviewers.

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Reviewers' comments:

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Comments to the Author

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Reviewer #1: Yes

Reviewer #2: Partly

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2. Has the statistical analysis been performed appropriately and rigorously?

Reviewer #1: Yes

Reviewer #2: No

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Reviewer #1: Yes

Reviewer #2: Yes

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Reviewer #1: No

Reviewer #2: Yes

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5. Review Comments to the Author

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Reviewer #1: After reviewing the submitted manuscript titled “Effect of ripening time on content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese” I have the following observations and comments:

1. Line 33 “with 04 maturation periods” I suggest replacing number with word four.

2. I would recommend replacing the keywords with more appropriate ones.

3. In lines 99-100, could you specify more where the farm is located.

4. Lines 117-119 what was the temperature of the milk used?

5. Figure 1 lack technological parameters like time, temperature for certain technological processes.

6. Why during microbiological analysis LAB counts, enterobacteria and total aerobic bacteria counts were not determined?

7. Line 430 why do you state that the results are in CFU/mL and not CFU/g?

8. What est. in table 3 means and why do you provide it?

9. Please provide the results in table 3 in log CFU

10. Please improve the reference list by carefully providing all the doi information and writing the names in Italic where it is necessary.

11. English language should be improved in some parts of the text.

When these points will be adjusted, I would recommend this manuscript for publication.

Reviewer #2: Remarks:

The aim of this manuscript is very interesting for the readers; however, I think that this manuscript must be improved, mainly the Materials and Methods and Conclusions sections.

lines 70-72: please modify this sentence according to new scientific results!!

Table 1: how many samples were investigated? Are these parameters originated directly from each cheese making batch?

Fig 1: the cheese making process is very draft, please give more information about cheese making! Maybe create a Table!

line 130: Hoe many batches were used during the cheese making? Or 16 samples originated from a batch?

line 140: Physio-chemical analysis or Physicochemical analysis?

line 221: please add the reference about AI and TI!

line 328: please improve this subsection! How investigated the data distribution and homogeneity? What method was used: ANOVA or linear model? Did used linear and quadratic effect? I think used not only linear regression…!

Table 4: FMO: it means odd fatty acids?

Conclusions: please rewrite this section: the lines 645-649 are not good for conclusion, line 649 is too general phrase! Acceptable lines are only 650-656!

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Reviewer #1: No

Reviewer #2: Yes: Ferenc Pajor

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Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese

PONE-D-24-12456R1

Dear Dr. Sales,

We’re pleased to inform you that your manuscript has been judged scientifically suitable for publication and will be formally accepted for publication once it meets all outstanding technical requirements.

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Kind regards,

Guadalupe Virginia Nevárez-Moorillón, Ph.D.

Academic Editor

PLOS ONE

Additional Editor Comments (optional):

Reviewers' comments: