[john70t]

It's not just our older taste buds. Much of the 'bad stuff' has been removed. Future history might reverse these definitions.

https://www.theguardian.com/news/2019/feb/19/palm-oil-ingredient-biscuits-shampoo-environmental
Palm oil’s world domination is the result of five factors: first, it has replaced less healthy fats in foods in the west. Second, producers have pushed to keep its price low. Third, it has replaced more expensive oils in home and personal care products. Fourth, again because it is cheap, it has been widely adopted as cooking oil in Asian countries. Finally, as those Asian countries have grown richer, they have begun to consume more fat, much of it in the form of palm oil.

https://tessawatkins.com/blog/2015/06/vomit-chocolate/
To stop this process, milk in the store is pasteurized. This exposure to high temperatures destroys the enzyme (they are very sensitive to heat… as anyone who has studied enzyme chemistry can attest) meaning the milk can no longer sour itself as quickly and has a longer shelf life. The alternative is to lypolyze the milk slightly and actually partially sour it intentionally. This reaction produces some of the bad chemicals but prevents the milk from fully souring. This is the method the chocolate manufacturers go for in the U.S.