Abstract:In this research, fresh goat milk was frozen at cryogenic temperature(-16~-18 ℃) and ultra-cryogenic temperature(-76~-80 ℃) for 3 months, and thawed at room temperature(20~25 ℃). Then, the stored samples were subjected to spray drying to prepare fresh goat milk powder, goat milk powder that was cold-frozen and thawed at room temperature(CFHT), and goat milk powder that was ultra-low-temperature frozen and thawed at room temperature(UFHT). And the quality of resulting powders was compared and analyzed. The results showed that the moisture content of spray-dried goat milk powder met the national standard, with water activity(Aw) below 0.2 and total color difference(ΔE) below 0.3, indicating good storage characteristics. In addition, PDI values of all goat milk powders after rehydration were all below 0.3. Confocal laser scanning microscopy (CLSM) images revealed no significant differences in both fat globules and protein particles among the three groups of rehydrated goat milk powders. Compared with the fresh goat milk powder, CFHT and UFHT goat milk powders exhibited more severe fat loss(P<0.05), as well as protein and lactose losses of 10%~19%(P<0.05). Furthermore, UFHT goat milk powder had higher protein and lactose content than CFHT goat milk powder, while its moisture content andAw were lower than those of CFHT goat milk powder. Therefore, frozen storage can be used in the preparation of spray-dried goat milk powder, and the quality of UFHT goat milk powder is better than CFHT goat milk powder.