1. Allemann, O., and H. Schmid. 1916. On firmness of rennet milk coagulum. (In German.) Landwirtsch. Jahrb. Schweiz 30:355. (Quoted by Hansson, E., G. Sjöström, and E. G. Samuelsson in Kungl. Lantbruksakad. Tidskr. 1948:434.)
2. Viscoelastic properties of coagulating milk;Bohlin;J. Dairy Sci.,1984
3. Effects of fat content on properties of rennet induced milk gels;Johnston;Milchwissenschaft,1984
4. A simple and accurate viscometric form of rennet test;King;J. Dairy Res.,1939
5. Enzymic milk coagulation: role of equations involving coagulation time and curd firmness in describing coagulation;McMahon;J. Dairy Sci.,1984