> The process is a company and trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation.
Fun fact: butyric acid is also what makes vomit smell.
I appreciate unsweetened lattes (sans flavor syrups) other people enjoy vanilla, sweetened matcha, etc. Neither one of us can say one flavor is objectively better than the other, we just prefer different things --many children detest greens when young but come to appreciate them later in their youth or as they get older.
Good milk chocolate exists (Ritter Sport is fine), but those are just chocolate-flavored sugar confections.
There's no right or wrong or absolutes like 'garbage' in food - it's creative and down to personal taste. If someone prefers Cadbury and the food is safe to eat then who cares how it meets someone's arbitrary idea of correctness?
Many foods that we now think about as delicacies were once cheaper variants of fine foods at the time.
It is often said that those who measure on objective criteria are snobby. It is often said that those who measure on a subjective criteria are crass. People who take such extreme positions are blind to the other position, which is unfortunate.
But you can acknowledge that something with problems from an objective perspective is very popular. You can even admit to liking it yourself and there is no shame in that. One the flip side, even if you have entrenched personal preferences, you can educate yourself as to why the objective measures exist -- or at least admit that some people get value out of them even if you don't.
Putting someone down for enjoying something sucks -- no matter whether that is a subjective or objective thing.
What was the secret?