LozHinge the Unhinged
Active member
It is even more complex than that. Milk exposed to UV light (irrespective of the temperature) can very quickly develop a "cardboard" taint that is clearly detectable even in tea (or coffee). Given enough time, the UV light can trigger autooxidation that begins to break the milk's fatty acids into aldehydes and ketones that make the milk taste rancid.
This is useful information … but if we try and chase down too many variables and too many experimental goals, we are going to end up in trouble, drinking frapuccinos and who knows what and I'd hate to see things sink that low.