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09 May 2025 | Story Vuyelwa Mbebe and Onthatile Tikoe | Photo Hannes Naude
Mthi Mthimkhulu
Mthi Mthimkhulu from the University of the Free State, finishing first in the men’s 400-metre race, surpassing NWU runners-up.

The University of the Free State (UFS) athletics team secured a top five slot at the 2025 University Sports South Africa (USSA) Track and Field Championships, earning fourth place at the event, hosted at the Pilditch Stadium in Pretoria from 1 to 3 May.

University athletes from across South Africa gathered for the championships, which is a key fixture on the USSA calendar. After delivering stellar performances across a broad spectrum of events, UFS went up against 21 other participating universities in various track and field categories.

The standout female athletes at this year’s event were Gabriella Marais, Nicola Gibbon, Lizandré Mulder, and Tyla Wasmüth. Marais scored a first-place finish in the women’s 100-metre race and came second in the women’s 200-metre category. Gibbon, who participated in the women’s 400-metre category, scored third position. Mulder took third and first place in the 5 000-metre and 3 000-metre women’s steeplechase categories respectively. Wasmüth placed in the top three in the women’s shot put and discus throw.

The male athletes who stood out by grabbing first-place wins in their respective categories were Mthi Mthimkhulu in the men’s 400-metre race, Molifi Mohlomi in the men’s 800-metre race, and Wernich van Rensburg in the men’s 400-metre hurdles. Dumisani Motloung took third place in the men’s 1500-metre category, and Samkelo Dlamini took second place for the long jump field sports category.

KovsieSport’s Kesaoleboga Molotsane, UFS Sport Manager for athletics, said the UFS coaching staff need to be kept motivated, as they are the first point of contact with their sports stars. “Unlike team sports, we work with individual athletes who require different and various attention. We only need to motivate the athletes to continue working hard, to study hard, and balance out their responsibilities.” She added that individual performances and athlete placements all helped UFS achieve its overall fourth place at the USSA Championships.

Kovsies can look forward to seeing Mthi Mthimkulu at the World Athletics Relays championships, taking place in China this weekend (10 and 11 May). He’ll be representing South Africa and will be the only Kovsie attending.

Mthimkhulu, Marais, and Van Renburg have also qualified for the upcoming World University Games, to be held in Rhine-Ruhr, Germany, in July. Molotsane encouraged fellow Kovsies to support these and other UFS athletes, whose journeys reflect the spirit of Kovsie athletics.

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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