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The further automation of cheese-making on an industrial level requires the development of sensor devices to monitor the gelation process and especially the firming phase. In this paper, the Foodtexture Puff Device (FPD) is tested for its ability to monitor the gelation process by comparing it with classical rheometry (G' and G'') in a series of coagulations at different initial milk pH (6.01 to 6.61). The FPD measures the deformation of the surface of the milk during coagulation after applying an air puff directed on this surface. The maximal and minimal deformation values and the deformation range were calculated. A nonlinear model of the registered characteristics with the time point from adding rennet until the end of the gelation process was fitted on the FPD data and also on the classic rheology parameters. It was concluded that the FPD monitored the coagulation process in the same way as the rheology. Moreover, the start point of the coagulation process as well as the strength of the coagulum could be estimated nondestructively. Therefore, the presented technology together with the nonlinear model may be a basis for the development of an industrial monitoring device.