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Article

2 Citations

1,656 Views

11 Pages

Impact of Commercial Protective Culture on Manouri PDO Cheese

Thomas Bintsis and
Maria A. Kyritsi

Fermentation2025, 11(1), 35;https://doi.org/10.3390/fermentation11010035

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16 January 2025

Manouri is a Greek whey cheese, with a Protected Denomination of Origin recognition, produced by heating the cheese whey and added milk and/or cream at high temperatures (88–90 °C) to form a coagulum. High-heat treatment results in the inac...

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Review

48 Citations

12,580 Views

22 Pages

Sustainable Approaches in Whey Cheese Production: A Review

Thomas Bintsis and
Photis Papademas

Dairy2023, 4(2), 249-270;https://doi.org/10.3390/dairy4020018

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28 March 2023

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricott...

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Article

22 Citations

7,903 Views

15 Pages

Feasibility Study on an Evidence-Based Decision-Support System for Hospital Site Selection for an Aging Population

Jung In Kim,
Devini Manouri Senaratna,
Jacobo Ruza,
Calvin Kam and
Sandy Ng

Sustainability2015, 7(3), 2730-2744;https://doi.org/10.3390/su7032730

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6 March 2015

An aging population has significant, dynamic and complex healthcare needs. Meeting such needs in a sustainable manner requires the capability to prioritize and project multiple relevant criteria (e.g., dynamic population health, treatment preferences...

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