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 Italy, Lombardia
Lombard ricotta artigianale is a heat-set boundary entry, not a microbial ferment. Whole whey left from cow-milk rennet cheeses is heated to 85–90 °C with an acid, and the whey proteins rise as soft flakes that are scooped into baskets to drain and cool. It is sold at once, with no ripening.
| Whole cow whey | Left from rennet-set cow cheeses of the area; whole, unskimmed whey is preferred[pat-sheet][onaf-sheet] |
| Citric acid | The acidifier today; vinegar was used before[pat-sheet] |
| Salt, milk or cream | Optional, added at the buyer's request[pat-sheet][onaf-sheet] |
| Starter | none; set by heat and citric acid |
What changes: Whole whey from the cow cheeses goes into the vat
Whey from the cow cheeses goes into the vat; whole whey gives the best ricotta. Output: whole whey.
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
Lombard ricotta artigianale is a heat-set boundary entry, not a microbial ferment. Whole whey left from cow-milk rennet cheeses is heated to 85–90 °C with an acid, and the whey proteins rise as soft flakes that are scooped into baskets to drain and cool. It is sold at once, with no ripening.
| Temperature | 85–90 °CReported[pat-sheet][onaf-sheet] | Heat with acid until the flakes rise |
|---|
A heat-and-acid whey curd, not a fermented cheese. Its texture shifts with the cheese the whey comes from, from creamy to granular.
The Lombardy PAT sheet says the product's safety comes from the whey temperature (85–90 °C) and its short shelf life. It is kept at 2–4 °C while waiting for sale and sold at once.
Every number is labelled with how it is known. How this atlas is made
The word maschèrpa or mascarpa seems to be of Longobard origin; in local tradition it names only whey ricotta. Pantaleone da Confienza's Summa Lacticinorum (1477) describes the seracium, made by boiling acidified whey with some whole milk, which was called mascherpa in Lombardy and the Veneto. In the past the acidifier was agra, a strongly acid liquid made over several days from leftover whey, with rock alum among the additions; alum was later banned as toxic, and citric acid, then lactic acid from acid whey, took its place. The UNI standard of 1997 defines ricotta as a semi-solid, unripened dairy product set by acid and heat from whey.
