Attention has been paid to the production and application of milk powder due to geographical,seasonal and other factors that limit raw milk supply.There are some flaws both in the direct consumption of milk powder and in the alternative of raw milk used in food after recovery of milk powder.The formation of oxidized flavor during the production and storage of milk powder was a bottleneck that restricted the consumption and application of milk powder.The review outlines the effect of the heat treatment of bovine milk and the thermal-related processes,including pre-heat,concentration and spray drying,during the manufacture of milk powder on the oxidized flavor compounds (OFC);to evaluate the environment of lipid oxidation and the exposure of the OFC precursor in process of bovine milk;to analyze the effect of the processes on the morphology and surface composition of milk powder particle;and to research their effects and potential mechanism on the formation of OFC both in the process sectors and in storage link of milk powder.