In this graduate thesis, dairy powder flow properties were determined. Dairy powder samples were chosen based on their fat content (skim milk powders with a maximum of 1.5 % milk fat and full milk powders with a minimum of 26 % milk fat) and milk powders of herbal origin. Milk powders mainly consist of lactose, fat and protein. Determination flow properties of dairy powders is important because these properties significantly affect powder behaviour during storage, transporting, handling and processing. Flow properties were determined using Powder Flow Analyzer, which is placed on base Texture Analyzer TA.HD Plus, manufactured by Stable Micro Systems, Godalming, Surrey, UK. Particle size was determined by conventional sieving analysis, using Vibratory Sieve Shakers analysette 3 PRO, manufactured by Fritsch, Germany. Full milk powder samples were classified as extremly cohesive, while skim milk powder samples flow freely and are slightly cohesive. Dairy powder samples containing the smallest particles exhibited higher cohessiveness and resistance to flow. Skim milk powder samples exhibited a higher tendency to cake than whole and herbal milk powder samples.