This was just too priceless not to take a picture of.
Incidentally, despite the awful name, Dr. Milker is the most normal tasting milk I found in Taiwan.
I’m not an expert on pasteurization, but I couldn’t help noticing that the description of the process on Taiwanese milk usually involved phrases like, “Ultra high temperature flash pasteurization.”
Consistent with that, most of the milk tasted scalded. We couldn’t get Michelle to drink the milk in Taiwan, it tasted so bad.