What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?
Let me start by saying that I'm not familiar with the problem taste you're describing in dairy foods.
I am, however, quite sensitive to bitter tastes in many other foods, which is linked to a phenomenon often studied in genetics classes: The ability or inability to taste PTC, PROP or thiourea, chemical compounds associated with bitter flavors.
The ability to taste them or not, and whether you're a &quot;supertaster&quot; who's very sensitive, is genetic, and appears to have a significant impact on food preferences.
Here's an article that explains it better than I can: Supertaster
I don't know that this is associated with dairy products at all, but it's worth a look in. And for what it's worth as a strong--if not super--taster, I have a hard time dealing with some blue cheeses that my wife who is a weak to non-taster doesn't find strong at all. So maybe there's something in it.