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)

 Responsible for the teaching in the following fields from Undergraduate to Masters level:

General Microbiology.

Industrial Microbiology (Cheese and Yoghurt).

Yeasts and moulds.

Enzymology (Proteins).

History of Microbiology.

History of Dairy Science.

Dairy Engineering, Chemistry and Lipid technology.

Food Chemistry.

Legislation on Food Stuffs.

HACCP.

Fermentative and non-fermentative dairy Science.

Dairy processing (UHT, Homogenisation, Separation, Clarification, Pasteurisation (VAT and Continues).

Cheeses and yoghurt.