This research focused on pH effect of colloidal microaggregate characteristics in Thawed sugarcane juice derived from the membrane clarification process. This paper was well and novel. However, some minor revisions was necessary to improve the manuscript. Detail comments are as follows:
(1) The ordinal numbers of the manuscript's various headings, as well as the line numbers, should not be deleted, making the manuscript more readable.

(2) In Lines 26-28 on page13, how did author acquire to this conclusion?

(3) Adjusting the pH of sugarcane juice with hydrochloric acid or sodium hydroxide solution also leads to a change in the concentration of compounds in sugarcane juice due to dilution. Explain how the detection of chemical compositions can avoid this effect.

(4) The method of measuring the total colloidal content should be clearly explained to illustrate the differences between total colloidal and polysaccharides.

The authors have improved the paper and addressed all my comments satisfactorily. I recommend publication in its present form.