Currently Jack and a working group just finished working on a 3 year SARE project:
Working with Farmers, Dairy Processors and Chefs to Build a Market for Grass-Fed Dairy Products
Cow’s, goat’s and sheep’s milk are rich in glutamates. When the milk is cultured and aged to produce cheese, the glutamic acid is further liberated, with a corresponding boost in flavor. While cultured dairy products such as yogurt and sour cream are used in many Western cuisines, they are a less concentrated source of glutamate than aged cheese. But their flavor is enhanced by the unique tang of lactic acid, and they are a traditional umami food. "thenibble.com"
Here is a picture of 2 grain and 3 grass based butters. I don't like to us the word conventional for grain based dairy, since grass based was the original or "conventional" way of milk production.
Grass Based Butter Croissant
Tidbits: For more information....