Milk powder, as a result of milk processing, is a key product and it is widely used in the manufacture of ice cream, chocolate, confectionery, cultured milks and yogurts, bakery products, soups, and sauces. As global living standards continue to improve, the consumption of dairy products progressively increases as well as the demands placed on them, including flavor profiles and sensory characteristics. It is already known that the composition and physical and sensory properties of milk powder are impacted by production, packaging, storage, transportation and other processes. For instance, it is believed that various manufacturing specifications in the production process of milk powder, such as homogenization, spray drying and sieving, enhance the flavor and taste of milk powder: proper homogenization is necessary to break up large fat particles throughout the production process.