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Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Food Science
 Research interest home |
| Researchers involved |
| Research output |
| Postgraduate student projects |
| Back to research interests... |
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Food microbiology
Various aspects of undesired gas formation in cheese, sporeforming bacteria in food products and the lactic acid bacteria in South African indigenous fermented foods and their possible application in the manufacturing of fermented food products and weaning foods |
Postgraduate students' research projects completed in 2001 (titles of dissertations and
theses) |
Dissertations |
Ruteri JM: Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey (Prof BH Bester) |
Seevathean CC: Microparticulated whey protein as a fat substitute in frozen yoghurt (Prof BH Bester) |
Theses |
Mugocha PT: Fermentation of a finger-millet dairy composite gruel (Prof BH Bester) |