Though infrequently, when boiling milk, it gets burnt if you forget about the milk on stove. I usually boil 2-3L of milk in one big pan on stove/induction. When it gets burnt, it develops a peculiar smell and taste and in our house nobody can bear it. Even if I make curd or cottage cheese from that milk, they all have that burnt flavour. Hence I have to throw that whole quantity of milk. Hence, is there anyway of removing that bad burnt flavour or else, utilising that flavoured milk into something which can be consumed by us? 
There are certainly culinary uses for burnt milk.  You could make burnt milk ice cream, or burnt milk pudding. The second link is from the NYTimes, in case it is paywall protected, here is another example.  It might be worth an experiment to see if it is to your liking. 