Milk freezes at different temperatures depending on different variables. Different animals have difference substances in their milk and that can alter the specific freeze point. The official (average) freeze point of whole milk is -0.05°C. The variables also include the amount of fat content, such as, 1%, 2%, whole and others. Since there is no set freeze point to a substance that is different, knowing which milk is being referred to can determine the specific freeze point to that milk.