According to the principles of chemical kinetics of food nutrition， the product was placed in high temperature and high humidity which temperature was at （37 ± 2） °C and humidity was at （75 ± 5）% for 6 months. The stability of nutrients under the conditions was determined by accelerateing nutrient decay speed and measuring the key nutrient indicators and limit indicators. The results of accelerated experiments showed no significant changes in nutrient and limit indicators. During the storage of milk powder， the fat is easily oxidized and rancid. Therefore， it was recommended to consider the fat oxidation index and the contaminants that directly contacted packaging material into account in the acceleration test.