In this study,various influencing factors causing caking during the use of milk powder were sorted out,the key links of raw material selection,spray drying process,packaging technology and storage conditions were analyzed. The study focused on sanitary design,process parameter setting and optimal ratio of product ingredients,summarized the key factors affecting caking,and explored corresponding countermeasures to form a breakthrough solution. This study was of great significance for improving the caking of milk powder and improving the quality of dairy product

milk powder  /  caking  /  improve  /  quality