Milk will freeze. After the milk is frozen, the fat and protein in the milk will be separated, and the dry elements will be dispersed in the milk as particles. When the melted frozen milk is reheated, the taste becomes obviously weak, and the liquid is like water, so the nutritional value is reduced.

The freezing point of milk is lower than that of water, with an average of about -0.5 degrees Celsius.

The freezing of milk develops from the outside to the inside. After freezing, the quality of milk will be seriously affected. Protein in fresh milk will be frozen and separated from the fat in milk, and dry elements will be dispersed in milk in the form of particles. After the frozen milk is heated and melted, its taste is obviously light, milky and its nutritional value is reduced.

After the milk is frozen, the fat and protein in the milk are separated, and the dry elements are dispersed in the milk as particles. When the melted frozen milk is reheated, the taste becomes obviously weak, and the liquid is like water, so the nutritional value is reduced. So, milk will freeze, but don't let it freeze.