The main objective of this research is effect of adding date juice on milk powder for development of its functional quality.  Method of Association of Official Analytical Chemistry International was used to analysed the physicochemical analysis of date-milk powder. The analysis of variance (ANOVA) was performed to evaluate the different between data by SPSS version 25 and Microsoft Excel version 2013. The date-milk powder producing by adding different level of date juice are (10% date juice + 90% fresh milk, 20% date juice + 80% fresh milk, 30% date juice + 70% fresh milk and 100% fresh milk as control), and was used spray dryer (2 kg for 2-3 hrs) to drying milk and combination milk samples. The results showed there were significant differences (P>0.05) between all treatments, moreover, the addition of date juice to milk powder has a significant effect on increasing the protein, lactose, fat and ash content of final product. On the other hand, it has slightly effect on change the colour of milk powder produced. The study concluded that, the date juice can be addition to milk powder, which is increased the quality of final product of date-milk powder based on increased the protein, fat ash content, besides that increased the fibber, phosphor, and iron in date-milk powder product. The best treatment of addition the date juice to milk was 10% date juice + 90 fresh milk, which is gave the better colour and higher content in protein, fibber, fat and ash.