schiften

Schiften is a term used primarily in German-language dairy science to describe the coagulation of milk into curds and whey. The verb schiften (to coagulate, to curdle) appears in traditional cheese-making literature and refers to the stage at which milk proteins, especially casein, form a gel and separate from the liquid phase. In many texts, schiften is presented as an essential early step in turning milk into cheese or other curdled dairy products.

The process typically involves triggering coagulation through rennet, acidification, or a combination of both. Milk is heated to a moderate temperature and then allowed to coagulate, forming a solid mass (the curd) that separates from the whey. The curd is subsequently cut into pieces to facilitate whey expulsion; the size of the cuts, the temperature, and the duration of coagulation influence the eventual texture and moisture of the final product. Calcium content and pH are important factors that determine the strength and integrity of the schiften.

In cheese making, the degree and timing of schiften help determine the range of product textures—from soft, fresh cheeses to firmer, aged varieties. Early, gentle schiften generally yields softer curds suitable for fresh cheeses, while controlled, longer coagulation can produce firmer curds appropriate for pressed cheeses. In modern English-language dairy literature, the concept is usually described as coagulation or curd formation, though schiften remains a common term in German-language sources.

Notes: schiften is primarily encountered in traditional and technical dairy contexts. For broader discussions, see cheese making, coagulation, and rennet.