SAPSE:

De Waal, H.O., Osthoff, G., Hugo, A., Myburgh, J., and Botes, P. 2004 The composition of African lion (Panthera leo) milk collected a few days postpartum. Mammalian Biology. 69, 1-9.

Myburgh J. 2001. Intolerance offers potential. Dairy Industries International. ISSN 0308-8197 Coden DINIDD 66 no 12 [Note(s): 15.

Du Preez, J., De Goede E., and Myburgh J. 2009. Blastobotrys mokoenaii: a thermotolerant yeast that produces extracellular endo-ß-xylanase. New Biotechnology. 25, 552-552

Myburgh J, Osthoff G., Hugo A., and De Witt M. 2012. Comparison of the milk composition of free-ranging indigenous African cattle breeds South African Journal of Animal Science. 42 no 1.

Smith E-A,, Myburgh J.*, Osthoff G., and De Witt M. 2014. Acceleration of yogurt fermentation time by yeast extract and partial characterization of the active components. Journal of Dairy Research 81, 417-423. doi:10.1017/S00220299140

Faihst T-J, Myburgh J, Bothma C, Hugo C and Hugo A. 2017. The effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yogurt. International Journal of Dairy Technology - Manuscript ID IJDT-0083-15.R1.

PATENTS:

Myburgh J and E-A Smith. 2012-2013. Title “Production of a fermented Foodstuff”; Patent number 2012/01139 DM Kisch INC.

Non-SAPSE:

Five annual research reports to MilkSA since 2016.

• Do freelance consultation for farmers and industry
• The improvement or development of new analytical techniques for dairy industry
• Work on the acceleration of the yogurt process using peptides
• Do extensive research on milk flocculation/age gelation sponsored by MilkSA
  • The microbes involve
  • The enzymes involve
  • Non-Enzymatic flocculation
  • The detection of milk with high flocculation potential
  • The impact of fat on flocculation
  • The inhibition of flocculation/Age Gelation

Teaching:

• Teach all relevant subject related to Dairy Science
• Do all practical`s for all dairy subjects
• Teach Dairy Science to outsiders

Dairy Factory:

• Responsible for the day to day running of factory

Microbiology, Biochemistry (Enzymology) and Dairy Science

Research:

• Age gelation in UHT milk: Microbial proteases and/or Plasminogen -> Plasmin
• The acceleration of yogurt productions
• Bioactive components in Milk
   

Posters presented at conferences: 

Myburgh J and E-A Smith. 2010 . SA Society of dairy technology 43th annual general meeting and Symposium. Stellenbosh . “Production Of A Fermented Foodstuff –Patent P41266ZAPO”.

Smith E-A., and  Myburgh J. 2010. 43th annual general meeting and Symposium. Stellenbosh. April 21-23. “Optimisation of yogurt fermentation”.

Burger T-J, and Myburgh J. 2010. 43th annual general meeting and Symposium. Stellenbosh. April 21-23. “The Significance of Fat In Dairy Products”.

Myburgh J and Smith N. 2011. 44th SADT annual general meeting and Symposium. Black Mountain Hotel, Thaba`nchu. April 13-15. “The effect of storage time on the physic-chemical properties of yogurt”.

Smith E-A and Myburgh J. 2011. 44th SADT annual general meeting and Symposium. Black Mountain Hotel, Thaba`nchu. April 13-15. “The effect of pressure treated milk on yogurt coagulation time”.

Burger T-J, Myburgh J., and Hugo A. 2011. 44th SADT annual general meeting and Symposium. Black Mountain Hotel, Thaba`nchu. April 13-15. “The significance of fat in dairy products”.

Myburgh J. 2012. Nov 4. IDF World summit Cape Town “Adulteration of milk”.

Smith A and Myburgh J.2013. April 23. SA Society of dairy technology - 45st annual general meeting and symposium, Parys. “Acceleration of yogurt fermentation”.

Myburgh, J & Smith E-A. 22-23April 2014. “The Effect Of Heat Exposure On The ?-Lactoglobulin In Milk” Based in IDF: 178:2005 (E). Paper presented at the 47^th AGM/Symposium SA Society of Dairy Technology, Cape Town

Myburgh, J and Hattingh A. 13-16 April 2015. 48^th SADT annual meeting and Symposium. Cape St Francis Resort, Southern Cape. “The effect of heat exposure on ?-Lactoglobulin in raw milk”.

Smith A and Myburgh J. 13-16 April 2015. 48^th SADT annual meeting and Symposium. Cape St Francis Resort, Southern Cape. “rbST in Milk” Hybrid code 11, CESM code 01.

Calitz A and Myburgh J. 8-11 May 2017. 50^th SADT annual meeting and Symposium. Kivits Kroon, Pretoria. “The acceleration of yogurt fermentation by means of peptides derived from proteolytic pre-treatment of milk”.

Hatting A and Myburgh J. 8-11 May 2017. 50^th SADT annual meeting and Symposium. Kivits Kroon, Pretoria. “Computer assisted identification of proteolytic peptide profiles using MILQC software”.

Dube S and Myburgh J. 8-11 May 2017. 50^th SADT annual meeting and Symposium. Kivits Kroon, Pretoria. “The susceptibility of milk proteins towards Bacillus protease after gas pre-treatment”.

Myburgh J. and Dube S.. 29 October to 3 November 2017.  World Dairy Summit (WDS 2017) in Belfast. Ireland (UK). “The Susceptibility of Milk Proteins towards Bacillus Protease after Gas Pre-treatment”. Invited by MilkSA to represent RSA at the congress 

Old Research research is directed towards enzymes and the role that enzymes play within the industry. Industrial significant enzymes studied include:

• Xylanases (Pulp and Food Industry)
• Xylosidases (Pulp and Paper)
• Tannases (Animal Food)
• Amilase (Fermentation of Marula fruits)
• Pectinases (Animal Food and Juice)
• Phytases (Paper)
• Beta-galactosidase (Food Industry)

Milk Flocculation/age gelation