When transporting the milk powder, the movement causes friction and the milk powder will generate static electricity, which makes the milk powder form into tiny balls. You may see milk powder agglomerated when you open the can. Please rest assured these are not lumps, and there is no need to worry. Just use a spoon to push it gently, the milk powder will be back to fine and smooth again. It doesn't affect its nutrition content, and it is safe to consume.

When the milk powder is stored properly within the expiry date, it should not have any lumps. After opening, keep airtight and continue to store in a cool dry place. Contents should be consumed within 4 weeks. When the milk powder is stored in different environments, three types of lumps may form. Respectively, these are:

1. Crystallization of lactose (fake lumps in milk powder, quality normal)
   
   Canned milk powder is susceptible to high temperatures, which leads to the formation of fine lactose crystals. Once the crystallization happens, more crystals will form, and this is called lactose crystallization.
   
   
2. Agglomeration (fake lumps in milk powder, quality normal)
   
   

   The agglomeration happens when lactose crystallization makes milk powder particles shrink, which increases the contact area of the shrunk milk powder particles and decreases the fluidity of the milk powders particles. Then the overall volume of the milk powder decreases.

   
   ◎ If the milk powder is stored in a high-temperature environment after being opened, the following situations will occur, and finally, a solid agglomerate will form.

   When the temperature rises (temperature changes), the water on the surface of the milk powder particles evaporates, causing the particles to concentrate into a sticky state.

   
   ◎ The concentrated particles will further promote the crystallization of lactose.

   
   ◎ Milk fat in milk powder will show a high degree of liquefaction at high temperature, which will increase the viscosity of milk powder particles.
   
   

3. Maillard reaction (clumps, do not suggest for consumption)
   
   When a milk powder is stored in a high-temperature environment, it may cause a Maillard reaction. It is a reaction between lactose and protein molecules in the milk powder and make the milk powder appear brownish (or discolored) and agglomerate. This is more common in opened milk powder.

To sum up, the point 1 and 2 are fake lumps, which doesn't affect the milk powder quality and nutrition value.

* Note 1. To prevent the formation of lumps in the Maillard reaction: After being opened, milk powder should be stored at normal room temperature and in a dry environment. The lid must be tightly closed after use. If you find a little lump, but the milk powder looks, smells, and tastes normal, then it is recommended to use appropriate tools (like a spoon) or a sieve to crush the lumps and sieve them well before preparing them. That will be easier to dissolve and mix.

* Note 2. If you notice a lot of lumps with obvious color change, smell and taste strange, and difficult to mix well when you open a new tin of milk powder. In this case, a Maillard reaction may have happened, and impacted on the milk powder quality and nutrition values. Please stop consuming & dispose the particular can of milk formula. 

*Note 3. Store unopened cans in a cool dry place. After opening, keep airtight & continue to store in a cool dry place. Use contents within 4 weeks & use by expiry date.