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02 April 2025
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Story Nomonde Mbadi
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Photo Supplied
We wish to inform you of a technical challenge that has affected the performance of our Online Application portal since its opening on 1 April 2025. In close collaboration with our ICT department, the Directorate of the Registrar is actively working to address these issues to restore optimal functionality.
We understand the importance of this system for our prospective applicants and are committed to resolving the challenges swiftly. Your patience and understanding during this period is greatly appreciated.
Should you receive queries regarding this matter, please advise stakeholders that our team is fully engaged in rectifying the situation; we are optimistic about a timely resolution.
Thank you for your continued support and cooperation.
Director: Student Recruitment Services
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.