The effect of continuous steady shear stress (CSSS) on rennet-induced coagulation of milk was studied by measuring the change in viscosity of the system with time. Continuous shear stress (less than or equal to0.5 Pa) applied during coagulation did not counteract the network formation at standard cheese-making conditions. In fact, CSSS of 0.2 Pa promoted coagulation by possibly increasing diffusion, collision, and hydrolization rates due to near-field, attractive hydrodynamic reactions. This was evidenced by the high viscosity of the resultant coagulum. However, the viscosity profile of the coagulum formed in the presence of CSSS followed the same trend as that formed in the absence of CSSS. Viscosity versus time profiles in both cases displayed an initial lag phase followed by a steady increase until a plateau value. The viscosity plateau reached under CSSS was marked with several sudden peaks, indicating the dynamic structure of the coagulum. These peaks in viscosity profiles began to appear after about 1380 s since rennet addition at standard cheese-making conditions. The time at which viscosity first exceeds 40 kPa s was verified to coincide with manual determination of the time at which the coagulum is cut (i.e., cutting time) during cheese making.