In order to ascertain the influence of dry granulation on the shelf-life and quality of milk tablets, the rate of lipid oxidation in milk tablets prepared with and without dry granulation was measured and the changes in physicochemical and sensory qualities were compared under accelerated oxidation and normal temperature conditions. The results showed that dry granulation slightly accelerated lipid oxidation and significantly increased surface lipid content compared with the directly prepared sample. During accelerated and normal storage, the changes in all other parameters were similar without significances between the two samples. Furthermore, dry granulation had no evident effect on the shelf life of milk tablets.