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Milk powder is a favorite food for consumers. However, milk powder is prone to lipid oxidation during processing and storage. Free radicals are produced in the induction stage of lipid oxidation. Then hydroperoxides are formed from free radicals by reaction with oxygen (Hong et al., 2017). That will automatically form chain reaction and promote some related reactions, leading to the decline of milk powder quality (Cluskey et al., 2006; Concetta et al., 2020; Nursten, 1997). The oxidation deterioration during the processing and storage of milk powder is the main bottleneck of its consumption and application (Hough et al., 2002). The oxidation of milk powder is affected by factors, such as processing technology, the compositions, and storage conditions (Cluskey

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