Quantifying thermally induced flowability of rennet cheese curds

http://arxiv.org/pdf/1505.06846.pdf
http://arxiv.org/pdf/1410.3897.pdf

There are exactly two papers on arxiv.org on the subject of cheese.  I'm not sure why I was searching arxiv.org for cheese, but still, here they are.

Cheese is formed by adding rennet to milk, which causes casein proteins to aggregate into a mesh, which traps globules of whey and fat.  These papers look at the physical properties of cheese at different temperatures and pHs.
These experiments demonstrate that cheese undergoes two phase transitions as it heats up - below 15 C the fat globules are solid, and reinforce the protein structure, making the cheese rigid.  Above 15 C the fat starts to melt, and the cheese becomes more flexible, but still solid.  At 43 C the protein structure breaks down and the cheese melts.
The behaviour of the fats is complex, but understanding it is important for making low-fat cheeses with similar textures to standard cheese.