Yes, milk has an average freezing point of about 0.5 degrees Celsius.

The freezing point is the freezing point of water, the temperature at which water changes from liquid to solid. At standard atmospheric pressure the temperature is 0 ℃, the standard temperature and water impurities have a relationship, but there are impurities in the water can not be counted as a standard freezing point.

Milk freezes from the outside in, and the quality of milk can be seriously affected when it freezes.

Expanded Information

The proteins in fresh milk coagulate under freezing conditions, separating from the fat in the milk, and the dry coolant is dispersed in the milk in a particulate state. Frozen milk is heated and melted, the flavor is obviously thin, the milk is watery, the nutritional value is reduced.

The freezing point of water is zero degrees, the main component of milk is water, generally below zero degrees will freeze, only the length of time to freeze, the lower the temperature the faster the ice. The lower the temperature, the faster it freezes. Too cold milk also has a negative impact. When milk is frozen into ice, its quality will be damaged. Therefore, milk should not be frozen, into the refrigerator can be frozen.

Baidu Encyclopedia - Freezing Point