All my life I’ve noticed that milk that has been preserved (Those non-refrigerated single serving of half-and-half for example, or canned condensed milk) for long term non-refrigerated storage has a peculiar “smokey” aftertaste. I can’t describe it better, but I can’t be the only one tasting it. It’s especially evident when put in coffee. It’s not there for fresh milk or half-and-half.
Does anybody know what I’m talking about and what gives preserved milk that aftertaste?