1. IN A PROCESS FOR THE MANUFACTURE OF A NONHYGROSCOPIC FOOD PRODUCT FROM A LIQUID LACTEAL MATERIAL CONTAINING SUBSTANTIAL AMOUNTS OF LACTOSE, THE STEPS OF CONCENTRATING THE MATERIAL BY EVAPORATION TO FORM A LIQUID CONCENTRATE, CAUSING AT LEAST 50% OF THE LACTOSE IN THE CONCENTRATE TO CRYSTALLIZE AS SMALL SOLID PARTICLES OF LACTOSE MONOHYDRATE DISPERSED IN THE CONCENTRATE, AND THEN ATOMIZING THE RESULTING MATERIAL AND SUSPENDING THE SAME IN A DRYING GAS TO EFFECT RAPID DRYING TO FORM A POWDERED PRODUCT WITHOUT REMOVAL OF WATER OF CRYSTALLIZATION OR RESOLUTION OF CRYSTALLIZED LACTOSE, WITH CRYSTALLIZED LACTOSE REMAINING AS SUCH IN THE ATOMIZED PARTICLES AND DURING DRYING.