1. Pure milk can be frozen into ice. The freezing point of milk is lower than water, with an average of about -1.5℃. After the milk is frozen, the fat and protein in it are separated, the casein is condensed into powder, the taste is significantly thinner than before freezing, and the nutrients are not easily absorbed.

2. The main components of milk are protein, calcium and some animal-derived vitamins. During the freezing process of milk, some vitamins will be oxidized and lost, and the protein will be denatured, but after thawing, It will return to its original state after that, and the calcium will remain unchanged. Therefore, the nutritional value will be reduced, but it will not affect consumption.