I'm discussing cheese-making and amyloid in my review of the book:
Physical gels from biological and synthetic polymers
Madeleine Djabourov, Katsuyoshi Nishinari, Simon B. Ross-Murphy
Cambridge University Press 2013 ISBN 978-0-521-76964-8
which is out in the May issue of Chemistry & Industry, page 51.
It's premium content, but give me a shout if you need a copy.
I love the cover of the book, by the way: