First off, milk does not melt..it is already a liquid. In terms of fat content, milk with higher amounts will be thicker and heavier in weight than milk with lower amounts. There is also a higher likelihood of higher-fat milk to scorch when heated, due to the abundance of sugars and proteins present.
It's because sherbert ice cream is more of a water base (juice) which melts faster. Dairy base ice cream are usually made from egg yolk, cream, milk, and sugar. Yolks, cream, and milk have high fat content which makes them melt slower than water base ice cream which melts faster.
faster
water
the same
no
the milk and white would melt faster because the dark is hard
a MILK shake is a dairy product ----
depends on how hot the person is holding them.
Carmel chocolate melts faster. On the inside. Of the chocolate there is caramel so the caramel would quickly heat up and melt. The caramel would be so hot it would quickly melt the chocolate around it.
that is the dumbest quesion do a better one next time
yes!!!!!!!!! i think?
The more expensive chocolates are designed to melt faster so that your mouth is hit with the more expensive flavor as soon as it goes into your mouth without your having to bite down on it and chew it.