Spray drying is one of the most commonly used drying methods in the food industry, which was first used in the early 20th century in the manufacture of skimmed milk powder. Spray drying of milk concentration leads to milk powder, on the particles of which milk fat exists. It has been experimentally found that the content and distribution of fat on and inside milk powder particles are different from the total fat. This paper describes the properties of fat on the surface of milk powder particles and effects of spray drying conditions, processing and storage on surface fat composition. Comparison of properties of milk powder before and after the removal of surface fat is also made in this paper.