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 India, Gujarat
Milk, made principally from buffalo milk, is set with crude rennet and the curd is ladled in thin slices into small salted bamboo baskets, where it drains and shrinks. The cheeses are then kept steeped in whey through making, storage and transport. It is a fresh rennet curd; a 1942 study added a lactic starter.
| Milk, traditionally fresh buffalo milk | The 1942 study found milk of about 6 % fat gave the best body and flavour[kothavalla1942][kothavalla1942-t] |
| Rennet | Crude rennet in the traditional cheese; the 1942 trials used a standard liquid rennet extract[kothavalla1942-intro][kothavalla1942] |
| Lactic starter (Streptococcus lactis) | Used in the 1942 trials; the traditional cheese is made with crude rennet and salt[kothavalla1942] |
| Salt, on the baskets and between layers of curd | [kothavalla1942][kothavalla1942-intro] |
| Starter | Streptococcus lactis culture in the 1942 trials |
Total time across the recorded steps: 31 min – 2.3 h
What changes: The milk is heated briefly before the starter and rennet go in
The trials pasteurised toned milk to destroy its microflora so the added lactic starter could grow unimpeded.
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
Milk, made principally from buffalo milk, is set with crude rennet and the curd is ladled in thin slices into small salted bamboo baskets, where it drains and shrinks. The cheeses are then kept steeped in whey through making, storage and transport. It is a fresh rennet curd; a 1942 study added a lactic starter. Made in 5 steps over 31 min – 2.3 h. The longest step, add starter and rennet, takes 31 min – 2.3 h (Kothavalla ZR 1942) and runs at 29.4–37.8 °C (Kothavalla ZR 1942). Streptococcus lactis (now Lactococcus lactis), as a pure-culture starter in the 1942 trials does most of the fermenting.
| Main step | 31 min – 2.3 hMeasured[kothavalla1942-t] | Add starter and rennet |
|---|---|---|
| Temperature | 29.4–37.8 °CMeasured[kothavalla1942-t] | Add starter and rennet |
Topli nu paneer is set with rennet, drained in small salted baskets and kept steeped in whey through storage and transport. The 1942 authors say this sets it apart from all other Indian cheeses.
The 1942 trials pasteurised the milk at 172 °F (77.8 °C) for about 20 seconds before adding the starter. In a 2017 optimisation study the finished cheese averaged 71.26 % moisture and 1.32 % salt (abstract). The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid unheated queso fresco-type and similar fresh, soft cheeses, whether made with pasteurised or raw milk.
Every number is labelled with how it is known. How this atlas is made
In 1942 the Imperial Dairy Institute, Bangalore, studied Surati cheese to standardise its making. It had then been sold for over half a century in Bombay, Surat, Poona and other towns, carried in whey in earthen pots.
