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Many powders show a characteristic behavior when sheared, known as stick-slip. For such powders, when sheared under a normal load, once the peak shear point has been reached, the shear stress values start oscillating. The causes of stick-slip at particle level and the factors affecting this behavior are not well understood. In the present work, the stick-slip behavior of three dairy powders, a skim milk powder, a whole milk powder and a cream powder, has been studied with an annular shear cell with the aim of identifying factors affecting the observed behavior. Tests were conducted in a constant temperature room at 25°C, 30°C and 37°C and in each case at normal loads of 9.5kPa, 7.74kPa, 4.37kPa and 2.52kPa. Both period and amplitude were dependent on normal stress for all powders at all temperatures tested.