This study presents a combined numerical and experimental analysis of heat and mass transfer in mare’s milk during vacuum sublimation drying, which is a process essential for producing high-quality powdered products. The numerical model was developed using two-dimensional simulations and validated against experimental data obtained for varying sample thicknesses (3 mm, 5 mm, and 7 mm). Results demonstrated a strong agreement between the model and experimental temperature data, with a coefficient of determination ($R^2$) of 95% during the sublimation process. The findings revealed that thinner samples (3 mm) exhibited a 20% faster drying rate than thicker samples (7 mm), highlighting the critical role of sample thickness in sublimation dynamics. Additionally, the effects of heat flux distribution and mass loss due to sublimation were analyzed to understand the drying dynamics. This study highlights the importance of optimizing process parameters such as chamber pressure, shelf temperature, and sample thickness to enhance drying efficiency and reduce processing time. The findings provide valuable insights for scaling vacuum sublimation drying of mare’s milk for industrial applications.