Milk powder is a powder made by freezing or heating to remove almost all the water in milk and drying it. Milk powder is divided into whole milk powder, skimmed milk powder, instant milk powder, formula milk powder, sweetened milk powder and other milk powders. Milk powder can be made into dairy products such as cheese, yogurt and cream. The main purpose of milk powder production is to inhibit the growth of microorganisms and prolong the storage period, so as to preserve nutrients.

After the milk powder is diluted with water, it can be automatically dispersed into a powdery solid of emulsion suspension for molding. For pesticides with low melting point, which are not easy to be processed into powder or wettable powder, it is suitable for processing into milk powder.

Although some pesticides can be processed into emulsifiable concentrate, organic solvents such as xylene can pollute the environment, and pesticides that need to avoid solvents can also be processed into milk powder. The additives used at first in China are sulfite pulp waste liquid or animal and plant protein hydrolysates, and the carriers are mostly water-soluble inorganic salts.

This dosage form is basically consistent with the performance of dry gel suspension reported abroad after 1960s. Its dispersibility and suspension are better than wettable powder, and it is close to emulsion.