Milk-Ultrapasteurized
During the heating process, some compounds of the milk impart a very strong cabbagy flavor that is most noticeable immediately after heating. These compounds dissipate during storage, but approximately one month into storage, UHT milk begins to deteriorate and is described in the industry as “stale.” In these later stages of storage, a bitter taste develops, and then it undergoes “age gelation,” a process in which the milk becomes more viscous and eventually loses fluidity. (Gross!)