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.
Cheese from Türkiye, Kars and Ardahan provinces
Full-fat milk from May to August grazing is set with rennet at 32–35 °C, drained and pressed, and the curd (teleme) is left to sour for a few hours until its pH falls to 5.0–5.2. The soured curd is sliced thin and scalded in salted water at 72–78 °C for 2–3 minutes until it stretches like gum, then kneaded by hand and moulded. The wheels pre-ripen 30–40 days in north-facing rooms cooled by the karayel wind, then age 3–6 months in cold stores.
| Full-fat cow milk from pasture-fed animals, May to August; sheep or goat milk may be added | [kasar-gi] |
| Commercial animal rennet (chymosin and pepsin) | [kasar-gi] |
| Salt (food-industry salt), in the scalding water or rubbed on dry | [kasar-gi] |
Total time across the recorded steps: 4 months – 7.4 months
What changes: Rennet sets the warm, unskimmed milk in about an hour
The milk is not skimmed. The curd is broken to about sugar-cube size.
Microbes at work in this step
Not documented for this step.
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
Full-fat milk from May to August grazing is set with rennet at 32–35 °C, drained and pressed, and the curd (teleme) is left to sour for a few hours until its pH falls to 5.0–5.2. The soured curd is sliced thin and scalded in salted water at 72–78 °C for 2–3 minutes until it stretches like gum, then kneaded by hand and moulded. The wheels pre-ripen 30–40 days in north-facing rooms cooled by the karayel wind, then age 3–6 months in cold stores. Made in 7 steps over 4 months – 7.4 months. The longest step, age in cold stores, takes 3–6 months (Coğrafi işaret tescil No. 190 2015) and runs at 2–8 °C (Coğrafi işaret tescil No. 190 2015). Native thermophilic lactic acid bacteria; of 170 whey isolates, Enterococcus and Lactobacilli, lactococci and Leuconostoc in cheeses from five Kars dairies; counts rose until day 30 and then fell slightly, while enterococci fell throughout ripening do most of the fermenting.
| Main step | 3–6 monthsSet[kasar-gi] | Age in cold stores |
|---|---|---|
| Temperature | 2–8 °CSet[kasar-gi] | Age in cold stores |
| Acidity | pH 5–5.2Set[kasar-gi] | Sour the curd (teleme) |
Kars kaşarı is made only from summer pasture milk and scalded in hot salted water ('wet scalding'), not dry-heated, and is kneaded and moulded by hand. Its pre-ripening takes place in rooms exposed to the north wind (karayel).
The curd is scalded at 72–78 °C, and the cheese is kept in cold stores at 2–8 °C. The milk is warmed only to 32–35 °C for renneting, so the hot scald is the main heat step. In a thesis on cheese from five Kars dairies, coliforms turned up only on day 1 in one dairy's cheeses, and none of the cheeses held E. coli or coagulase-positive Staphylococcus aureus.
Hazards the sources name: Coliform bacteria, found only on day 1 in the cheeses of one of five Kars dairies; E. coli and coagulase-positive Staphylococcus aureus were found in none.
Every number is labelled with how it is known. How this atlas is made
The registration dates the first Kars kaşar to 1926 at Kümbetli village; between 1927 and 1933 more than 40 kaşar workshops opened. It was registered as a designation of origin, applied for by Kafkas University, with protection from 14 February 2014.
