If more cream or butter is obtained by rapid cooling, we think it is
because more particles of caseine are entangled in the cream and remain
in the butter when churned. This would of course make more weight for
market, but of inferior quality and sooner to go off flavor. But where
the butter is consumed fresh from the churn, this does not matter
so much; and if the particles of caseine give the butter a slight
buttermilk flavor, it pleases some palates that have been educated
to like it. We, however, prefer the sweet, delicate flavor of cream
butter, free from caseine or lactic acid. But, if one has a special
line of customers, he must please them, whatever the demand may be. If
the butter is thrown on the general market, and there is liable to be
delay in getting it into consumption, it cannot be made too pure, nor
retain its rosy flavor too long.