Abstract The rheological and structural properties of cheese govern many physical processes associated with cheese such as slumping, slicing and melting. To date there is no quantitative model that predicts shear modulus, viscosity or any other rheological property across the entire range of cheeses; only empirical fits that interpolate existing data. A lack of a comprehensive model is in part due to the many variables that can affect rheology such as salt, pH, calcium levels, protein to moisture ratio, age and temperature. By modelling the casein matrix as a series core-shell nano particles assembled from calcium and protein these variables can be reduced onto a simpler two-dimensional format consisting of attraction and equivalent hard sphere volume fraction. Approximating the interaction between core-shell nano particles with a Mie potential enables numerical predictions of shear moduli. More qualitatively, this two-dimensional picture can be applied quite broadly and captures the viscoelastic behaviour of soft and hard cheeses as well as their melting phenomena.

中文翻译：

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干酪剪切模量的预测，一种软物质方法

摘要 奶酪的流变学和结构特性控制着与奶酪相关的许多物理过程，如坍塌、切片和融化。迄今为止，还没有定量模型可以预测整个奶酪系列的剪切模量、粘度或任何其他流变特性。只有插入现有数据的经验拟合。缺乏综合模型的部分原因是有许多变量会影响流变学，例如盐分、pH 值、钙含量、蛋白质与水分的比例、年龄和温度。通过将酪蛋白基质建模为由钙和蛋白质组装而成的一系列核壳纳米颗粒，这些变量可以简化为由吸引力和等效硬球体积分数组成的更简单的二维格式。用 Mie 势逼近核壳纳米粒子之间的相互作用，可以对剪切模量进行数值预测。更定性地说，这种二维图片可以应用得非常广泛，可以捕捉软奶酪和硬奶酪的粘弹性行为以及它们的融化现象。