[Objective]Study the correlation between the moisture content and the insolubility index of milk powder, in order to provide a reference basis for the storage acceptance of milk powder.[Method]The correlation between the moisture content and insolubility index of 12 batches of New Zealand milk powder was analyzed.[Result]There was a strong positive correlation between the moisture content and insolubility index of whole milk powder,and the insolubility index increased significantly with the increase of moisture content.The correlation between the moisture content and insolubility index of skim milk powder was poor,and the insolubility index did not change significantly with the increase of the moisture content.[Conclusion]It is recommended to use 1 mL （24 ℃） as the acceptance standard parameter for the insolubility index of whole milk powder, while the insolubility index of skim milk powder could not be obtained.