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Large amounts of energy are expended in the process of removing water and so plants developed over the years have become increasingly more energy efficient. Evaporators are much more energy efficient than driers, using only a fraction of a kilogram of steam (or the energy equivalent) per kilogram of water removed. Driers on the other hand use several
kilograms of steam (or steam equivalent) per kilogram of water evaporated. Spray drying provides a means of rapidly and gently removing the bulk of the remaining water but, ideally, spray driers have short residence times. 

Milk powders are immensely more stable than fresh milk but protection from moisture, oxygen, light and heat is needed in order to maintain their quality and shelf life. Milk Powders readily take up moisture from the air, leading to a rapid loss of quality and caking or lumping. The fat in WMPs can react with oxygen in the air to give off-flavors, especially at
higher storage temperatures (> 30 C) typical of the tropics.