1. Cherry-Burrell Corp. 1955. Curd Tension Meter. Bull. IP5152-M.
2. Observations on the occurrence of nodulation in stirred curd yogurt;Cooper,1974
3. The effect of technological factors on rheological properties of some soured milk products;Dolezalek;Dairy Sci.,1972
4. Effect of previous heat treatments and added solids-not-fat on the body of cultured cream;Guthrie;J. Dairy Sci.,1961
5. Evaluating cultured product quality with the penetrometer;Hartmen;Cult. Dairy Prod. J.,1976