milk is already liquid so no melting point. as to boiling point, don't know.
Milk's freezing or melting point is depending on fat and sugar (soluble substances) content, about -0.5 oC
The melting point of coconut milk is 97-104 °F (36-40 °C).
Around 30 to 34 oC
fat, calories, and the amount of milk in it.
85 degrees for milk chocolate 92 for dark chocolate
Chocolate is a mixture and so does not have a unique melting point: it is between 30 and 32 deg C.
About 110 to 115 F (43-45 C).
This is the melting point.
The more cocoa powder there is in a piece of chocolate, the less milk, sugar, fats, and milk solids there are in it. All of those things are what melt quickly, so more cocoa will raise the melting point of the chocolate slightly.
The melting and boiling point of milk are very similar to the melting and boiling point of water.
No not all chocolates and candies have the same melting points as they have different ratios of ingredients.Such as one bar may have more chocolate to sugar which decreases the melting points whereas another may have more sugar in his chocolate bar than chocolate and be a increased melting point.There are also many other factor to a chocolates melting point such as date ,storage and as above ingredients.
The term defined as the temperature at which a substance changes from a solid to a liquid state is called the melting point.
Chocolate melts when it is heated above its melting point, which is around 90-95F. Factors that influence the melting process include temperature, type of chocolate (milk, dark, white), and the presence of any additional ingredients like sugar or milk solids.