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Kovsie Netball star selected to the national team
Kovsie Netball Team player Khanyisa Chawana has been selected to the National Spar Proteas Netball team.
Kovsie Netball Team centre and wing attack player Khanyisa Chawane’s glorious netball career has taken to greater heights after her recent selection into the national netball team.

The 22 year-old student final year Bachelor of Science (Geography and Agrometeorology) student hailed her selection as a new challenge in her sporting career.

Chawana has this week been in  Australia for the Fast 5 netball series where they will be playing against Jamaica, Malawi, Australia, New Zealand and England on this coming Sunday and Monday.
A Fast 5 is a quick-paced netball game where contesting nations will select five players per side.

Testing her prowess with the best

Chawana has so far been capped three times in the Spar Proteas national netball team; those were for the Quad Series matches which the South African Spar Proteas played against Australia, New Zealand and England. The games were held in Australia last month.

“I was nervous at first, but I wanted to go out there and wanted to prove myself that I worked hard to be here,” she said adding that their opponents were playing a different game with speed and high intensity.

“After those games, I felt like I needed to prepare myself more so that I could handle the intensity as I was playing with ladies who have been capped many times and were more experienced,” she said.

Kovsie netball coach “inspired me to be the best”

Asked who has been a source of her inspiration in her netball career, Chawana spared no moment in attributing her rise to Kovsie Netball Team coach Burta De Kock.

She explained that from her late high school days when she was playing at provincial games in Limpopo, De Kock scouted her abilities and has been keeping an eye on her since then.

“When I was doing Grade 12, she approached me and said, ‘One day you will play in the National Netball Team.”

“When I first got the news of my selection, I exclaimed and said; Wow! Words do really come true, my coach Burta saw in me what I could not see and she prepared me for the best.”

She described her coach as a kind of a manager who individually nurtures the abilities of each and every single player for the best, “I am so grateful to her.”

Chawana blew off family blows

Last year, Chawana was dealt a devastating blow when her family home in Bushbuckridge, Mpumalanga was razed to the ground by fire, thereby losing all her possessions. Her father, Russel, also had to spend three weeks in the intensive care unit of a local hospital for smoke inhalation treatment.

“Having gone through all this, but for me, nothing picks me up more than a prayer. I felt that all this might have happened for a reason and it always aspired that something better will come up,” she said.

During the Varsity Cup National Netball Tournament finals played which the Kovsie Netball Team played against the University of Pretoria here, Chawana came out as the best player in the Premier League, National Championship and the Varsity Netball in the same year.

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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