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Shimlas aim to entertain in home semi-final

14 April 2022 | Story Jóhann Thormählen

It was their aim to entertain, and now the University of the Free State (UFS) Shimlas want to continue in the same vein in front of their home fans in the Varsity Cup semi-final that will be played on Shimla Park on the Bloemfontein Campus on Monday 18 April 2022 at 19:00.

According to Thabang Mahlasi, the Shimla captain, his side is excited to have a home advantage against the University of Pretoria (UP) Tuks and would like to reward their supporters by scoring more tries.

The Shimlas also got their faithful involved this week by launching an ‘Every Fellow’ campaign on social media to encourage supporters to stand together and sing the Shimla song.

One of the Shimlas’ biggest fans, Prof Francis Petersen, Rector and Vice-Chancellor of the UFS, says he will cheer on the team, wishing for another Varsity Cup trophy if the UFS reaches the final. “The UFS is home to top sports stars and winning the Varsity Rugby Cup – following our triumph in the Varsity Netball competition – will be great. Good luck to the team and know that every fellow Kovsie is behind you.”

Big turnaround
The UFS defeated the Nelson Mandela University 72-24 in Gqeberha in its last league match this week to end first on the log. It was the fourth time in 2022 that the Shimlas scored 50 points or more.

This means they will host UP Tuks, who finished fourth, at Shimla Park on Monday, while the University of Cape Town and Stellenbosch University will play in Cape Town in the other semi-final.

The UFS play against the defending champions in the semi-final in what will be a tight affair. In a previous encounter with UP Tuks this month, Shimlas won 26-15.

It was quite a turnaround for the Shimlas, who finished seventh last year. It will be the first time since 2019 that they play in a semi-final.

“What a big confidence booster to play in front of our own supporters,” says Mahlasi.

“Apart from that, we don’t have to travel, which means our bodies will be fresh come Monday.”

He thanked the fans for their continued support and says, “they will be in for quite a show on Monday”.

Sign of unity
The Shimlas got their supporters behind them with a campaign on their Instagram page (@shimlasrugby). Fans can win money if they sing the Shimla song, ‘Every Fellow’, in a video, or use the audio with their favourite Shimla memory.

Mahlasi says the idea is to get fans to sing the song to motivate the team while playing.

“And also, after the game it would be nice if we could all stand and sing together. As a sign of unity.”

“Our main focus is scoring tries,” says Mahlasi.

“For us, it’s not about the semi-final. For us, it’s just another opportunity to score as many tries as we can.”

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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