Abstract: The quality stability of whole goat milk powder during storage was investigated at temperature ( 5, 25 and 35 ℃) .The acid value, peroxide value, TBA, solubility, color of whole goat milk powder were used for evaluation quality of milk powder during storage.The results showed that the acid value, peroxide value, thiobarbituric acid ( TBA) of whole goat milk powder at35 ℃ was significantly higher than others after four months, two months, three months respectively ( p < 0.05) .The solubility and the color of all samples had no significant difference though a similar tendency existed in both ( p > 0.05) .The stability of whole goat milk powder could improve by reducing its storage temperature.