Effect of TBC of raw milk and thermal treatment intensity on endotoxin contents of milk products.Endotoxin in dairy products may pose risks to consumers' health, but the effects of raw-milk total bacterial count (TBC) and thermal treatment temperature on endotoxin content of dairy products are not clear.  In this study, TBC of raw milk and processed milk with different thermal treatment temperatures were detected by pilot processing experiment.  The results show that the endotoxin content of sterilized milk increased with the increase in TBC and thermal treatment temperature.  With the increase in thermal treatment temperature, the activities of ALP and LPO with endotoxin inhibition decreased.  This study found that TBC and thermal treatment temperature of raw milk could affect the endotoxin content of dairy products.
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