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18 March 2022
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Due to logistical reasons – which include the coming long weekend and the fact that the first term ends next week – the academic programme on the Qwaqwa Campus will remain online until Friday 25 March 2022.
Students will be informed by their faculties about the revised schedule for the week of 22-25 March 2022, as well as about arrangements regarding tests and assessments scheduled for next week on the campus.
UFS presents short course in the production of value-added dairy products
2009-06-04
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At the course were, from the left: Dr Hugo, Dr De Witt, Ms Mollie Earle (Moliza Milk Factory: Welkom) and Ms Magdaleen Visser (Bloemfontein).
Photo: Leonie Bolleurs |
In South Africa milk is produced on a large scale. Anybody is able to add value to this product by further processing of the milk. Drs Celia Hugo and Maryna de Wit of the Division Food Science in the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS) recently presented a three-day course on the production of value-added dairy products such as cheese, cottage cheese, feta cheese, maas (Amazi) and yoghurt.