Milk is around 87% water and the rest is fat, protein, lactose, and minerals. Milk also contains vitamins, ferments, pigments, phospholipids, and other things. The proportion of the contents in milk depends on the breed and individual features of a certain cow.

Globules of fat are the basic part of milk fat. If you leave milk in a glass, after some time, the globules will float to the surface and form a fat film with the fat-free milk under it.

As a mechanical action, the membrane of the globules breaks and they form bigger chunks. This is how butter is made: the cream from the milk surface is collected and whipped.
When milk is heated, gases and volatiles leave it. As the temperature rises, ferments are destroyed, protein curdles, acid is produced, and other reactions happen that change the taste of milk and its color.
When milk is cooled down, its viscosity is increased because fat becomes solid. If frozen, milk can be stored for a long time, but it might become watery when it’s defrosted.

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