Milk powder is a blended food made from fresh milk or goat's milk by freezing or heating, removing almost all the water in the milk, drying and adding proper amount of vitamins and minerals. Some designs use vacuum evaporation tanks to concentrate milk into cakes first, and then dry it to make powder; Some designs are to spread the milk after initial concentration on a heated drum, peel off the branded thin milk film and then make powder. But the best way to make milk powder is the spray method invented by American Percy in 1877. In this method, milk is first concentrated in vacuum to 1/4 of the original volume to become concentrated milk, then sprayed into a drying room with hot air in mist, dehydrated, made into powder, quickly cooled and sieved, and then packaged into finished products. This method is still used today. Its birth promoted the great development of milk powder manufacturing industry in the early 20th century. Using wet production technology, fresh milk source enters the factory, first passes all kinds of rigorous quality inspection, and then carries out various treatment processes such as sterilization. Taking hours as the control unit, it directly flows into the milk powder production line in the form of fully sealed pipeline for production preparation. After the formula is completely prepared in liquid form, all the ingredients of the formula are fully blended and the ratio is accurate, and then fresh formula milk is directly sprayed to make powder, which is easier to absorb after powder making.