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The butterfat in milk basically 'doesnt' freeze, but the water in the milk is allowed to form ice crystals very fast as the butterfat particles move out of the way as it happens - you might have seen this - the milk freezes in thin layers as the butterfat content levels out.

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14y ago
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14y ago

Different liquids have different freezing temperatures. In this case, the milk has a higher freezing temperature than the Kool-Aid. Thus, it freezes faster.

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14y ago

It has a lower freezing temperature, probably because of the fat.

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12y ago

because it milky and it is easier to freeze i guess. doont open up a botttle of coke when its frozen because it will crumble and disolve like "PUFF"

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11y ago

it is thicker than white milk

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Q: What does milk have in it to make it freeze so fast?
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