Detection of common adulterants in milk - Narayanan, Rita
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The adulterants / preservatives become health hazards for consumers particularly infants . Normally, adulteration in food is done either for financial gain or lack of hygienic conditions of processing, storing, transporting and marketing. This ultimately leads to the stage that the consumer is either cheated or often becomes victim of disease. Such types of adulteration are quite common in developing countries. It is important for the consumer to know about the common adulterants and their effects on health.

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Produktbeschreibung
The adulterants / preservatives become health hazards for consumers particularly infants . Normally, adulteration in food is done either for financial gain or lack of hygienic conditions of processing, storing, transporting and marketing. This ultimately leads to the stage that the consumer is either cheated or often becomes victim of disease. Such types of adulteration are quite common in developing countries. It is important for the consumer to know about the common adulterants and their effects on health.
Autorenporträt
Dr. Rita Narayanan has her Post graduation in Dairy Microbiology and further went on to complete her Doctoral programme in the field of Probiotics. Her field of research involves assessing the antibacterial effect of bacteria and their use as adjuncts in the formulation of food.