To explain milk chocolate requires milk, but this meant that chocolate wouldnt be shelf stable.
To combat this Milton Hershey developed a new way to process the milk that made milk way more shelf stable, but caused lipolysis (milk fats breaking down) that makes it taste sour.
The chemical produced from lipolysis is called Butyric Acid, which is found in parmesan, butter and vomit
Blooms can also indicate improper storage/transport or temperature fluctuations during storage and transport. Perfectly safe to eat in the vast majority of cases
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u/C4NC4 9h ago
Is this one of those "cilantro soap gene" things?