AUCTORES
Globalize your Research
research article
*Corresponding Author: Ibtisam E. M. El Zubeir, Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Khartoum, P.O. Box 321, Sudan.
Citation: Ishag, H. I. J. and El Zubeir, I. E. M (2022). Processing and Some Phsico-Chemical Properties of White Cheese Made From Camel Milk Using Capparis Decidua Fruits Extract As A Coagulant. J. Nutrition and Food Processing. 5(3); DOI: 10.31579/2637-8914/096
Copyright: © 2022 Ibtisam E. M. El Zubeir. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: 22 April 2022 | Accepted: 30 April 2022 | Published: 28 May 2022
Keywords: camel milk; Capparis decidue; cheese yield; plant coagulant phsico-chemical properties
This study aimed to investigate the processing and some phsico-chemical properties of white cheese made from camel's milk using Capparis decidue fruits extract as a coagulant. The fruits extraction was prepared by weighting 20 grams of the crushed dry fruits that shacked with 100 ml distilled water before soaking in water for 24 hours (4°C). The camel milk was heated to 62ºC and then cooled for 5 minutes to 45ºC in an ice water. The extracted fruits of C. deciduas were added (3% and 5%). After cheese coagulant was formed, the cheeses were salted with NaCl salt (1% w/v) and stored for 5 weeks into small plastic cups in refrigerator (4°C). The chemical composition was conducted every week. Data were analyzed using statistic 8 programs using the LSD test. The cheese yield using 3% and 5% extract revealed 10.85% and 14.57%, respectively. The data showed significant (P<0.05) higher acidity (1.24% vs. 0.64%) in the cheese made using 5% fruits extract compared to that made using 3% fruits extract, respectively. Also, highly (P<0.001) significant pH (4.88 vs. 4.81) was found in the cheese made using 5% extract compared to 3% extract, while there was no- significant (P>0.05) variation in the protein and fat content. Also, lower total bacterial count was found for the cheese that was produced using 5% Capparise decidue compared to those made using 3%. This study showed that the fruits extract of Capparis decidue at 5% can be used as a coagulant for camel milk with good yield and acceptable shelf life (5 weeks). This is a promising result, which needs further research investigation for the possibility of the further uses and application Capparis decidue as a coagulant.
Cheese making from camel milk is more complicated than that of cow, sheep or goat milk, this is mainly due to its low level of total solids, unique composition of casein with a lower amount of kappa casein [1]. Also, camel milk is not sensitive to coagulation with bovine chymosin, most likely due to the major variations between the primary k-casein structures compared to other species [2]. The low content of κ-casein and the large size of camel milk casein micelles compared with those of cow milk prolong the rennet-induced coagulation of camel milk [3]. Camel milk cheese is also characterized by having fragile curd that need longer time to be formed [4]. Camel milk cheeses has smooth and continuous casein network, thinner aggregate strands and smaller pore spaces in comparison to bovine milk cheeses [5].
The technical difficulties of camel’s milk coagulation might be due to the functional and coagulation properties of the camel’s milk proteins [6]. Also, camel milk cheese was described as having fragile and weak coagulum in addition to the poor yield [7, 8]. The potentiality of using gastric enzymes extracted from camel to coagulate camel’s milk was described [9, 10]. Also, camel milk cheese can be prepared by coagulating milk with the use of starter culture [11]. The usefulness of Camifloc enzyme and calcium chloride in making cheese from camel milk was described [4]. It was indicated that addition of lemon juice to camel milk could offer a suitable means for cheaply producing coagulated milk products such as cheese in pastoralist areas [12]. A mixture of Withania coagulans (W. coagulans) and camel chymosin was found to produce better quality camel and bovine milk cheeses than chymosin alone [13].
Capparis decidua L. (Tundub) is belonging to the Capparaceae family, which is one of the important medicinal plants of Sudan. The plant and its parts are widely used by traditional healers and tribal people for curing variety of ailments [14]. Moreover, Capparis decidua, in Sudan has been widely used in folk medicines to cure various illnesses and its biological studies revealed important antimicrobial, anti-oxidative, anti-inflammatory, immunomodulatory and antiviral properties [15]. Recently two novel germacranolides isolated from Capparis decidua (Forsk.) have been proved to be potential drug candidates for curing different diseases, e.g., tumors, through CA II inhibitory mechanism [16].
The fruits of Capparis deciduas are small, globular, glabrous, fleshy berry, beaked at the apex, resembling a cherry in shape and size [17]. Fresh berries are green, which turn pink on ripening and blackish on drying, moreover numerous seeds are embedded in the pulp of the fruit [17]. Capparis deciduas fruits are rich source of the major food components and the important electrolytic minerals [14].
Manufacturing of camel dairy products such as cheese using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality [18]. This because the colloidal structure of camel milk is different from that of cow milk as it has larger casein micelles and smaller fat globules. This suggested the need for introduction of different processing methods and technologies for camel milk processing [19].
Production of cheese from camel milk has been challenging due to the lack of coagulants that can specifically cleave camel milk κ casein [13]. Recently there has been a steady increase in using plant enzymes in addition to the use of chymosin in the cheese industry because they are readily accessible and have simple extraction and refining processes [20]. This study was, therefore, conducted to assess the coagulating properties and some of the phsico-chemical properties of soft white cheese processed from camel milk using two levels of crude extract of Capparis decidua extract (3% and 5%).
Source of milk, C. decidua and salt
Fresh camels’ milk was obtained from Camel Research Center, University of Khartoum, and the C. decidua fruits were collected from Al-jayli, Khartoum State, Sudan during November 2016. Salt (commercial grade) was obtained from the local market.
Preparation of Capparis decidua extract
Twenty grams of the crushed dry fruits were shaken with 100 ml distilled water and soaked in water for 24 hours (4ºC).
Cheese processing
The cheese was made in the Department of Dairy Production, Faculty of Animal Production University of Khartoum. The milk (5.5 liters) was first filtered using clean white cheese cloth, and heated to 62°C then c ooled for 5 minutes in an ice water. The extracted fruits of C. decidua in water were added at a rate of 3% and 5% (w/v). After coagulation (during 48 hours), the curds were placed into clean cheese cloths and left to drain overnight. Next day, the cheese was salted with commercial NaCl salt (1% w/v) and kept for 5 weeks (4ºC) in the small plastic cups. Some technological and the phsico-chemical properties were assessed.
Analysis of cheese
Coagulation time, cheese yield, the phsico-chemical properties and total bacterial count were estimated at the laboratory of Department of Dairy Production, Faculty of Animal Production-University of Khartoum.
Cheese yield
Cheese yield were calculated as the weight of cheese divided by weight of milk expressed as a percentage.
Physicochemical analysis
The pH values were measured using a pH-meter (Hanna Instrument-model 98107) after calibration of the instrument. Titratable acidity was determined according to the methods of the AOAC [21]. The fat content was determined by Gerber's method and the protein content was determined by the Kjeldahl method [21].
Microbial examination
The camel cheese samples were examined for total bacterial count. Sterilization of equipment; Petri dishes, test tubes, flasks, pipettes and bottles; were sterilized in an oven at 170 °C for two hours. However, the media, mixer, distilled water, and tips were sterilized by autoclaving for 15 minutes at 121°C [22]. Nutrient agar medium was used for determining the total bacterial count; it was obtained in a powdered form and prepared according to the manufacturer’s instructions.
Preparation of cheese samples was done by adding 1 gram of cheese to 9 ml of distilled water and blended for two minutes. Then ten folds serial dilution 10-1 to 105 were prepared [22]. The plates inoculated in duplicate and left for two minutes to dry, then were incubated at 32°C for 48 hours. The plates were examined and colonies were counted using manual colony counter.
Statistical analysis
Data were analyzed using statistic 8 program. The analysis was carried out by LSD test.
Cheese yield
The yield of cheese was 10.85 for 3% and 14.57 for 5% of water extracted C. decidua (Table 1).
| Cheese properties | C. deciduas (3%) | C. deciduas (5%) |
| Coagulation time | 48 hours | 24 hours |
| cheese yield | 10.85% | 14.57% |
| pH | 4.7 | 4.7 |
Table 1: Coagulation time, cheese yield of camel milk using C. deciduas extract
Coagulation time of camel cheese
The coagulation time of cheese was found as 24 hours for 5% and 48 hours using 3% of Capparis decidua fruits extracts, the pH was 4.7 (acid coagulations) as shown in Table 1.
The effect of the of C. decidua concentration on the fat content of camel milk cheese
The means of fat content for cheeses made from camel's milk using 3% and 5% Capparise decidue were 11.30% and 12.50%, respectively (Table 2). There was non significant (P>0.05) difference in fat content between cheese made from camel milk coagulated with 3% and 5% Capparise decidue. However there were high significant (P<0>
Treatment Chemical Complosition | Capparise decidue concentration (3%) | Capparise decidue concentration (5%) | SE | L.S |
| Protein (%) | 13.19a | 13.35a | 0.45 | N.S |
| Fat (%) | 11.30a | 12.50 a | 0.71 | N.S |
| Acidity (%) | 0.64 b | 1.24 a | 0.61 | * |
a, b : Values in the same row bearing different superscript letters are significantly different (P<0>
L.S = Significant level * = significant (P<0 xss=removed>
Table 2: The effect of C. decidue coagulant concentrations on the chemical composition of the processed cheese
| Physico-chemical properties | Storage period | ||||||
| Day 1 | Week 2 | Week 3 | Week 4 | Week 5 | SE | LS | |
| Protein (%) | 14.9a | 10.10c | 16.76a | 18.09a | 14.73b | 0.71 | *** |
| Fat (%) | 10.25b | 10.00b | 10.75b | 11.75b | 16.75a | 1.13 | *** |
| Acidity (%) | 0.55a | 0.64a | 2.22a | 0.62a | 0.68a | 0.96 | NS |
| pH | 4.81d | 4.84c | 4.85bc | 4.86b | 4.88a | 6.18 | ** |
a, b,c : Values in the same row bearing different superscript letters are significantly different (P<0>
L.S = Significant level **= significant (P<0 xss=removed>
Table 3: Effect of the storage period on Physico-chemical properties of cheeses made from camel milk using 3% and 5
The present study has shown that the fruits of Capparise decidua are useful in making cheese from camel milk (Table 1). One reason that Capparis deciduasfruits are rich sources of calcium indicated the possibility of helping curd formation [14]. Moreover, the flowers and fruits of C. decidua are used in diet as vegetable and in pickle production because of their high nutritive ingredients like proteins, carbohydrate, minerals and vitamins [23, 24]. In folk medicine, mixture of equal quantity of fruit powder and sugar is prescribed in rheumatism and they are given in diarrhea in cattle and goats [25]. In Sudan, the fruit of C. deciduas is relished by camels and wherever within their reach, by goats and the fruits are also consumed by man [24]. Also, several some previous studies have been performed using plant-derived enzymes for cheese making [13, 26, 27]. These enzymes are present in almost all kinds of plant tissues and it appears to be a general rule that all proteolytic enzymes have the ability to clot the milk under the appropriate conditions [28].
More time is needed to coagulate camel milk using the 3% C. deciduas extract (48 hours) compared to that using 5% C. deciduas extract (24 hours) as shown in Table 1. This might be because the present study uses the crude whole fruits extract. The antimicrobial and the anti-oxidative, properties of Capparis decidua were reported [15]. Hence this study recommended the important of isolating and purification of the active useful proteplytic enzymes for cheese making. Most of the plant proteases have limited use in cheese production due to their high proteolytic nature that resulted in defects flavors and texture in addition to the low cheese yields [29]. On the other hand, camel milk is known to have limiting ability for enzymatic coagulation as it exhibits a rennet-induced coagulation time two to three-fold longer compared with bovine milk [6]. The coagulation of camel milk could be possible only by the action of proteolytic activity of enzymes of plant extract juices rather than on the action of acidity of the juices [30]. Soft cheese can be prepared from camel milk, however the obtained cheese showed weak structures and the coagulation time for camel milk was longer than that for bovine milk, Moreover the specific coagulation behavior of camel milk was attributed to the differences between the composition of the casein fraction in camel milk and that in bovine milk [5].
The yield of cheese from camel milk was higher when using 5% C. deciduas extract (14.57%) compared to 3% C. deciduas extract (10.85%). The later yield was similar to that mentioned 10.5–11.5% [31]. Also, only 8.70±1.22 cheese yield was obtainedwhen using ginger crude extract compared to 11.4±0.36a when using chymosin [32]. However, the camel milk coagulated by the addition of the starter culture gave higher cheese yield (13.22±4.487%) compared to the cheese prepared by direct acidification (11.70±2.345%) [11]. On the other hand, a yield of 11.3% was obtained using Camifloc enzyme with addition of calcium chloride, against 10.2% without addition of calcium chloride [4]. The low yield of camel milk cheese might be due to the high temperature that affected dry matter intake that reduced total solids in milk, which is the main factor in cheese processing [33]. Moreover, the presence of high concentration of lysozymes and lactoferrins that are mainly affected by the hot seasons and a shortage of feed and water, making cheese from camel milk more difficult and complicated [33]. The reason could also be due to the longer coagulation time and the weak fragile coagulum of camel milk [4, 33]. Also, the production of camel milk soft cheese is very challenging compared to the milk from cow as camel milk has slight size fat globules and meager coagulation property [34]. This behavior is probably due to the large size of casein micelles [35] and most likely due to the major variations between the primary k-casein structures compared to other species [2, 3]. Also, the naturally occurring antimicrobial lactoferrins in camel milk retard microbial starter activities, thus hindering curd formation [36].
In the present study (Table 1) a yield of 14.57% was obtained from camel milk using 5% C. decidua extract, which is similar to the conclusion that soft cheese of an acceptable quality and a cheese yield of 14.57% could be produced by adjusting the fat content of camel milk to 1.82%, total solids level to 14% and using rennet powder at a ratio of 1.5 mg (100 g)-1 [30]. It was demonstrated that supplementing camel milk with increasing volumes of lemon juice enhanced cheese yield along with an added shelf life by extending the benefit of higher acidity [12]. However, W. coagulans extract protease alone is not sufficient to produce good quality cheese especially camel milk cheese but a mixture of W. coagulans and camel chymosin produced better quality camel and bovine milk cheeses than chymosin alone [13].
The fat content of camel's milk cheese obtained in this study revealed 11.3% and 12.5% for 3% and 5% C. decidua extract, respectively. This is agreed with 12.90±0.14%, which was obtained when prepared soft unripened cheese using ginger crude extract [32]. However fat content of 13.6±0.20% and 13.4±0.10% were obtained when prepared soft white cheese from camel milk using linear programming technique for two levels of rennet [30]. The data presented previously revealed non-significant increase in the level of fat for camel cheese [4]. Similar to the present study, Similar to the present study, the fat content showed non-significant (P>0.05) differences during storage period for camel’s milk cheese [8]. The fat content of camel milk cheese decreased during the storage period because the size of fat globules of camel milk is very small and most of it may retain in the whey liquid. This was explained as that the reduction of fat content of camel milk cheese might be due to the smaller size of fat globules and the fragility of the casein micelle network [33]
Table 2 and 3 showed that the protein content of camel's milk cheese revealed 13.19% and 13.35% using 3% and 5% C. decidua extract. This is in agreement with the values, which was reported previously (13.35%) for camel milk cheese using ultrafiltration process [37]. However, 29.15±2.62% and 22.15±2.32% were reported for cheese obtained from camel milk by using Camifloc without and with addition of calcium chloride, respectively [4]. Also, significantly higher amount of protein content was found in the cheese prepared by the addition of the starter culture (21.30±0.638%) compared to that prepared by the direct acidification (17.67±1.528%) [11]. Camel milk cheese showed significant (P<0>
The protein content decreased after 15 days towards 21 days of storage [38]. The camel milk is reported useful component of the diet for individuals who show allergic reactions to the protein fraction of cow, ewe or goat milk, as camel milk does not contain beta-lactoglobulin and the content of alpha-casein is much lower than in milk of other herbivores mentioned [39]. A variation among the individual casein was reported for the camel milk compared to other livestock species [40]. It was also confirmed that camel milk contains higher protein (especially casein), while lower in whey milk than human milk [41]. Moreover, compared with bovine milk, camel milk exhibited a lower degree of hydrolysis after reaction with pancreatic enzymes [42]. This will strengthen the capacity of camel milk products as functional foods as was mentioned before [43, 44]. The enzymatic digestibility and antioxidant activity of camel -lactalbumin were highlighted [45]. Camel milk proteins contained satisfactory balance of essential amino acids. It contains disease-fighting immunoglobulins, which are small in size, allowing penetration of antigens and boosting the effectiveness of the immune system [46].
The acidity of the cheeses was estimated as 0.64% and1.24% for the camel cheese obtained using 3% and 5% Capparise decidue fruits extract, respectively (Table 2). Also, the acidity was found as 1.09% when producing cheese from camel milk using different levels of salt [7] and was 0.57±0.06% for soft unripened cheese using chymosin [32]. The lower levels of camel milk acidity might be due to the presence of the antimicrobial agents in the camel milk [47]. Similarly, C. decidua has antimicrobial properties [15, 48]. Moreover, the texture of the cheese prepared by using the starter culture was specifically highly preferred in comparison to the cheese, which was obtained by citric acid addition [11]. There was non-significant increase in the level of acidity for camel cheese during the storage (Table 3), as was reported earlier [4]. However, the increase in the acidity of camel cheese during the storage period, probably due to the growth of bacteria in the cheese during storage [49].
The pH of the cheese was found as 4.8 and 4.88 (Figure 1), this result agreed with that reported 4.87±0.04 for the soft unripened cheese using ginger crude extract [32]. However, this finding disagreed with their result when they prepared soft unripened cheese using chymosin; the pH was 5.27±0.02. Similarly, 5.55, 5.93 and 6.00 were reported for camel milk cheese using 0%, 0.5% and 1% salt, respectively [7]. However lower pH value (3.48) after 180 minutes for camel milk gels was obtained, this decline in the pH value of milk gels is related to the added glucono-δ-lactone [35].
The lower TBC reported for the cheese produced from camel milk using 5% Capparise decidue compared to those made using 3% Capparise decidue (Figure 1) indicated the antimicrobial and antioxiadant properties of Capparise decidue [15, 48].
The average means of total bacterial count for the two concentrations of Capparise decidue fruit extract were increased during the storage period (Figure 2). The obtained values for the TBC in the present study was lower than that reported in a previous study [7, 49] dealing with camel milk cheese. Similar to the present study, camel milk cheese was significantly (P<0>Capparise decidua fruit extract compared to 3% (Figure 1 and 2) indicating the antibacterial properties of Capparis decidua as was explained above.
Clearly Auctoresonline and particularly Psychology and Mental Health Care Journal is dedicated to improving health care services for individuals and populations. The editorial boards' ability to efficiently recognize and share the global importance of health literacy with a variety of stakeholders. Auctoresonline publishing platform can be used to facilitate of optimal client-based services and should be added to health care professionals' repertoire of evidence-based health care resources.
Journal of Clinical Cardiology and Cardiovascular Intervention The submission and review process was adequate. However I think that the publication total value should have been enlightened in early fases. Thank you for all.
Journal of Women Health Care and Issues By the present mail, I want to say thank to you and tour colleagues for facilitating my published article. Specially thank you for the peer review process, support from the editorial office. I appreciate positively the quality of your journal.
Journal of Clinical Research and Reports I would be very delighted to submit my testimonial regarding the reviewer board and the editorial office. The reviewer board were accurate and helpful regarding any modifications for my manuscript. And the editorial office were very helpful and supportive in contacting and monitoring with any update and offering help. It was my pleasure to contribute with your promising Journal and I am looking forward for more collaboration.
We would like to thank the Journal of Thoracic Disease and Cardiothoracic Surgery because of the services they provided us for our articles. The peer-review process was done in a very excellent time manner, and the opinions of the reviewers helped us to improve our manuscript further. The editorial office had an outstanding correspondence with us and guided us in many ways. During a hard time of the pandemic that is affecting every one of us tremendously, the editorial office helped us make everything easier for publishing scientific work. Hope for a more scientific relationship with your Journal.
The peer-review process which consisted high quality queries on the paper. I did answer six reviewers’ questions and comments before the paper was accepted. The support from the editorial office is excellent.
Journal of Neuroscience and Neurological Surgery. I had the experience of publishing a research article recently. The whole process was simple from submission to publication. The reviewers made specific and valuable recommendations and corrections that improved the quality of my publication. I strongly recommend this Journal.
Dr. Katarzyna Byczkowska My testimonial covering: "The peer review process is quick and effective. The support from the editorial office is very professional and friendly. Quality of the Clinical Cardiology and Cardiovascular Interventions is scientific and publishes ground-breaking research on cardiology that is useful for other professionals in the field.
Thank you most sincerely, with regard to the support you have given in relation to the reviewing process and the processing of my article entitled "Large Cell Neuroendocrine Carcinoma of The Prostate Gland: A Review and Update" for publication in your esteemed Journal, Journal of Cancer Research and Cellular Therapeutics". The editorial team has been very supportive.
Testimony of Journal of Clinical Otorhinolaryngology: work with your Reviews has been a educational and constructive experience. The editorial office were very helpful and supportive. It was a pleasure to contribute to your Journal.
Dr. Bernard Terkimbi Utoo, I am happy to publish my scientific work in Journal of Women Health Care and Issues (JWHCI). The manuscript submission was seamless and peer review process was top notch. I was amazed that 4 reviewers worked on the manuscript which made it a highly technical, standard and excellent quality paper. I appreciate the format and consideration for the APC as well as the speed of publication. It is my pleasure to continue with this scientific relationship with the esteem JWHCI.
This is an acknowledgment for peer reviewers, editorial board of Journal of Clinical Research and Reports. They show a lot of consideration for us as publishers for our research article “Evaluation of the different factors associated with side effects of COVID-19 vaccination on medical students, Mutah university, Al-Karak, Jordan”, in a very professional and easy way. This journal is one of outstanding medical journal.
Dear Hao Jiang, to Journal of Nutrition and Food Processing We greatly appreciate the efficient, professional and rapid processing of our paper by your team. If there is anything else we should do, please do not hesitate to let us know. On behalf of my co-authors, we would like to express our great appreciation to editor and reviewers.
As an author who has recently published in the journal "Brain and Neurological Disorders". I am delighted to provide a testimonial on the peer review process, editorial office support, and the overall quality of the journal. The peer review process at Brain and Neurological Disorders is rigorous and meticulous, ensuring that only high-quality, evidence-based research is published. The reviewers are experts in their fields, and their comments and suggestions were constructive and helped improve the quality of my manuscript. The review process was timely and efficient, with clear communication from the editorial office at each stage. The support from the editorial office was exceptional throughout the entire process. The editorial staff was responsive, professional, and always willing to help. They provided valuable guidance on formatting, structure, and ethical considerations, making the submission process seamless. Moreover, they kept me informed about the status of my manuscript and provided timely updates, which made the process less stressful. The journal Brain and Neurological Disorders is of the highest quality, with a strong focus on publishing cutting-edge research in the field of neurology. The articles published in this journal are well-researched, rigorously peer-reviewed, and written by experts in the field. The journal maintains high standards, ensuring that readers are provided with the most up-to-date and reliable information on brain and neurological disorders. In conclusion, I had a wonderful experience publishing in Brain and Neurological Disorders. The peer review process was thorough, the editorial office provided exceptional support, and the journal's quality is second to none. I would highly recommend this journal to any researcher working in the field of neurology and brain disorders.
Dear Agrippa Hilda, Journal of Neuroscience and Neurological Surgery, Editorial Coordinator, I trust this message finds you well. I want to extend my appreciation for considering my article for publication in your esteemed journal. I am pleased to provide a testimonial regarding the peer review process and the support received from your editorial office. The peer review process for my paper was carried out in a highly professional and thorough manner. The feedback and comments provided by the authors were constructive and very useful in improving the quality of the manuscript. This rigorous assessment process undoubtedly contributes to the high standards maintained by your journal.
International Journal of Clinical Case Reports and Reviews. I strongly recommend to consider submitting your work to this high-quality journal. The support and availability of the Editorial staff is outstanding and the review process was both efficient and rigorous.
Thank you very much for publishing my Research Article titled “Comparing Treatment Outcome Of Allergic Rhinitis Patients After Using Fluticasone Nasal Spray And Nasal Douching" in the Journal of Clinical Otorhinolaryngology. As Medical Professionals we are immensely benefited from study of various informative Articles and Papers published in this high quality Journal. I look forward to enriching my knowledge by regular study of the Journal and contribute my future work in the field of ENT through the Journal for use by the medical fraternity. The support from the Editorial office was excellent and very prompt. I also welcome the comments received from the readers of my Research Article.
Dear Erica Kelsey, Editorial Coordinator of Cancer Research and Cellular Therapeutics Our team is very satisfied with the processing of our paper by your journal. That was fast, efficient, rigorous, but without unnecessary complications. We appreciated the very short time between the submission of the paper and its publication on line on your site.
I am very glad to say that the peer review process is very successful and fast and support from the Editorial Office. Therefore, I would like to continue our scientific relationship for a long time. And I especially thank you for your kindly attention towards my article. Have a good day!
"We recently published an article entitled “Influence of beta-Cyclodextrins upon the Degradation of Carbofuran Derivatives under Alkaline Conditions" in the Journal of “Pesticides and Biofertilizers” to show that the cyclodextrins protect the carbamates increasing their half-life time in the presence of basic conditions This will be very helpful to understand carbofuran behaviour in the analytical, agro-environmental and food areas. We greatly appreciated the interaction with the editor and the editorial team; we were particularly well accompanied during the course of the revision process, since all various steps towards publication were short and without delay".
I would like to express my gratitude towards you process of article review and submission. I found this to be very fair and expedient. Your follow up has been excellent. I have many publications in national and international journal and your process has been one of the best so far. Keep up the great work.
We are grateful for this opportunity to provide a glowing recommendation to the Journal of Psychiatry and Psychotherapy. We found that the editorial team were very supportive, helpful, kept us abreast of timelines and over all very professional in nature. The peer review process was rigorous, efficient and constructive that really enhanced our article submission. The experience with this journal remains one of our best ever and we look forward to providing future submissions in the near future.
I am very pleased to serve as EBM of the journal, I hope many years of my experience in stem cells can help the journal from one way or another. As we know, stem cells hold great potential for regenerative medicine, which are mostly used to promote the repair response of diseased, dysfunctional or injured tissue using stem cells or their derivatives. I think Stem Cell Research and Therapeutics International is a great platform to publish and share the understanding towards the biology and translational or clinical application of stem cells.
I would like to give my testimony in the support I have got by the peer review process and to support the editorial office where they were of asset to support young author like me to be encouraged to publish their work in your respected journal and globalize and share knowledge across the globe. I really give my great gratitude to your journal and the peer review including the editorial office.
I am delighted to publish our manuscript entitled "A Perspective on Cocaine Induced Stroke - Its Mechanisms and Management" in the Journal of Neuroscience and Neurological Surgery. The peer review process, support from the editorial office, and quality of the journal are excellent. The manuscripts published are of high quality and of excellent scientific value. I recommend this journal very much to colleagues.
Dr.Tania Muñoz, My experience as researcher and author of a review article in The Journal Clinical Cardiology and Interventions has been very enriching and stimulating. The editorial team is excellent, performs its work with absolute responsibility and delivery. They are proactive, dynamic and receptive to all proposals. Supporting at all times the vast universe of authors who choose them as an option for publication. The team of review specialists, members of the editorial board, are brilliant professionals, with remarkable performance in medical research and scientific methodology. Together they form a frontline team that consolidates the JCCI as a magnificent option for the publication and review of high-level medical articles and broad collective interest. I am honored to be able to share my review article and open to receive all your comments.
“The peer review process of JPMHC is quick and effective. Authors are benefited by good and professional reviewers with huge experience in the field of psychology and mental health. The support from the editorial office is very professional. People to contact to are friendly and happy to help and assist any query authors might have. Quality of the Journal is scientific and publishes ground-breaking research on mental health that is useful for other professionals in the field”.
Dear editorial department: On behalf of our team, I hereby certify the reliability and superiority of the International Journal of Clinical Case Reports and Reviews in the peer review process, editorial support, and journal quality. Firstly, the peer review process of the International Journal of Clinical Case Reports and Reviews is rigorous, fair, transparent, fast, and of high quality. The editorial department invites experts from relevant fields as anonymous reviewers to review all submitted manuscripts. These experts have rich academic backgrounds and experience, and can accurately evaluate the academic quality, originality, and suitability of manuscripts. The editorial department is committed to ensuring the rigor of the peer review process, while also making every effort to ensure a fast review cycle to meet the needs of authors and the academic community. Secondly, the editorial team of the International Journal of Clinical Case Reports and Reviews is composed of a group of senior scholars and professionals with rich experience and professional knowledge in related fields. The editorial department is committed to assisting authors in improving their manuscripts, ensuring their academic accuracy, clarity, and completeness. Editors actively collaborate with authors, providing useful suggestions and feedback to promote the improvement and development of the manuscript. We believe that the support of the editorial department is one of the key factors in ensuring the quality of the journal. Finally, the International Journal of Clinical Case Reports and Reviews is renowned for its high- quality articles and strict academic standards. The editorial department is committed to publishing innovative and academically valuable research results to promote the development and progress of related fields. The International Journal of Clinical Case Reports and Reviews is reasonably priced and ensures excellent service and quality ratio, allowing authors to obtain high-level academic publishing opportunities in an affordable manner. I hereby solemnly declare that the International Journal of Clinical Case Reports and Reviews has a high level of credibility and superiority in terms of peer review process, editorial support, reasonable fees, and journal quality. Sincerely, Rui Tao.
Clinical Cardiology and Cardiovascular Interventions I testity the covering of the peer review process, support from the editorial office, and quality of the journal.
Clinical Cardiology and Cardiovascular Interventions, we deeply appreciate the interest shown in our work and its publication. It has been a true pleasure to collaborate with you. The peer review process, as well as the support provided by the editorial office, have been exceptional, and the quality of the journal is very high, which was a determining factor in our decision to publish with you.
The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews journal clinically in the future time.
Clinical Cardiology and Cardiovascular Interventions, I would like to express my sincerest gratitude for the trust placed in our team for the publication in your journal. It has been a true pleasure to collaborate with you on this project. I am pleased to inform you that both the peer review process and the attention from the editorial coordination have been excellent. Your team has worked with dedication and professionalism to ensure that your publication meets the highest standards of quality. We are confident that this collaboration will result in mutual success, and we are eager to see the fruits of this shared effort.
Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, I hope this message finds you well. I want to express my utmost gratitude for your excellent work and for the dedication and speed in the publication process of my article titled "Navigating Innovation: Qualitative Insights on Using Technology for Health Education in Acute Coronary Syndrome Patients." I am very satisfied with the peer review process, the support from the editorial office, and the quality of the journal. I hope we can maintain our scientific relationship in the long term.
Dear Monica Gissare, - Editorial Coordinator of Nutrition and Food Processing. ¨My testimony with you is truly professional, with a positive response regarding the follow-up of the article and its review, you took into account my qualities and the importance of the topic¨.
Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, The review process for the article “The Handling of Anti-aggregants and Anticoagulants in the Oncologic Heart Patient Submitted to Surgery” was extremely rigorous and detailed. From the initial submission to the final acceptance, the editorial team at the “Journal of Clinical Cardiology and Cardiovascular Interventions” demonstrated a high level of professionalism and dedication. The reviewers provided constructive and detailed feedback, which was essential for improving the quality of our work. Communication was always clear and efficient, ensuring that all our questions were promptly addressed. The quality of the “Journal of Clinical Cardiology and Cardiovascular Interventions” is undeniable. It is a peer-reviewed, open-access publication dedicated exclusively to disseminating high-quality research in the field of clinical cardiology and cardiovascular interventions. The journal's impact factor is currently under evaluation, and it is indexed in reputable databases, which further reinforces its credibility and relevance in the scientific field. I highly recommend this journal to researchers looking for a reputable platform to publish their studies.
Dear Editorial Coordinator of the Journal of Nutrition and Food Processing! "I would like to thank the Journal of Nutrition and Food Processing for including and publishing my article. The peer review process was very quick, movement and precise. The Editorial Board has done an extremely conscientious job with much help, valuable comments and advices. I find the journal very valuable from a professional point of view, thank you very much for allowing me to be part of it and I would like to participate in the future!”
Dealing with The Journal of Neurology and Neurological Surgery was very smooth and comprehensive. The office staff took time to address my needs and the response from editors and the office was prompt and fair. I certainly hope to publish with this journal again.Their professionalism is apparent and more than satisfactory. Susan Weiner
