Whole milk powder is a dehydrated dairy product obtained by removing water from pasteurized whole milk via spray-drying or roller-drying. It consists of approximately 26-40% milk fat, 25-27% proteins (caseins and whey), 35-38% lactose, and 5-7% minerals. The powder appears as a creamy white, free-flowing solid with a mild milky aroma and is widely used in baking, confectionery, infant formula, and as a shelf-stable milk substitute. Its low moisture content (typically <3%) enables long-term storage. Chemically it represents a complex heterogeneous mixture of triglycerides, lactose (C12H22O11), and globular proteins that rehydrate to form an emulsion similar to fresh milk. Processing conditions affect particle size, solubility, and oxidative stability of the fat fraction.