True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fermented milk from Serbia
Kajmak is the skin that forms on boiled milk as it cools slowly in wide, shallow pans. The skin is lifted off, salted layer by layer and packed into vessels, then eaten fresh or ripened for up to about 30 days. With no starter added, bacteria left in the milk or from the surroundings sour it slowly to pH 4.5–5. Made in 4 steps over 31 days. The longest step, ripen or keep cold, takes up to 30 days (Barać M 2022) and runs at 4–18 °C (Barać M 2022). Salt is 0.5–0.6 % (Barać M 2022). Residual indigenous milk bacteria and non-starter lactic acid bacteria from the surroundings does most of the fermenting.
| Main step | up to 30 daysReported[barac2022] | Ripen or keep cold |
|---|---|---|
| Temperature | 4–18 °CReported[barac2022] | Ripen or keep cold |
| Salt | 0.5–0.6 %Measured[barac2022] | Lift off the skin and salt it in layers |
| Acidity | pH 4.9 → 4.53Measured[barac2022] | Ripen or keep cold |
| Fresh cow milk, most often hand-milked; sheep milk less often · Filtered, then boiled[nkns] |
| Salt · Added to each layer; finished kajmak held about 0.5–0.6 % NaCl in one study[nkns][barac2022] |
| Starter: spontaneous (no starter; bacteria left in the milk and from the surroundings) |
Total time across the recorded steps: 31 days
What changes: Fresh milk is filtered and boiled for about an hour
Output: boiled milk.
Microbes at work in this step
long, hard heating kills most of the milk's bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kajmak is not made from separated cream; it is the skin lifted off boiled milk as it cools, and no starter or rennet is used. Ripened kajmak sours slowly from bacteria left in the milk or from the surroundings, which makes it closer to a soft cheese than fresh clotted cream.
Kajmak is highly perishable and is filled and ripened by hand, where Listeria monocytogenes can get in from the room. A 2026 study says it needs a use-by date, strict refrigeration at 4 °C and a working HACCP and self-monitoring system.
Hazards the sources name: Listeria monocytogenes (recontamination during manual filling and ripening).
Every number is labelled with how it is known. How this atlas is made
The skill of making kajmak was entered in Serbia's national register of intangible cultural heritage on 26 December 2016; in the Užice region it is part of local identity.
