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 United States
Cow milk is soured with lactic bacteria and set with rennet, and the curd is cut, stirred and heated. Part of the whey is drained and cold water is added while stirring, which washes out milk sugar and keeps the curd from matting. The curd is then drained, salted and pressed into forms.
| Cow milk | May be pasteurised, clarified or warmed; its fat may be adjusted[cfr-colby] |
| Lactic acid bacteria | Present in the milk or added[cfr-colby] |
| Rennet | Or another milk-clotting enzyme; calcium chloride up to 0.02 % of the milk weight[cfr-colby] |
| Cold water | Added to the curd to cool and wash it; 10 °C in one study[cfr-colby][lee2011] |
| Salt | [cfr-colby] |
| Colouringoptional | Harmless colouring may be added[cfr-colby] |
| Starter | lactic acid bacteria present in the milk or added |
Total time across the recorded steps: 2 months
What changes: Lactic bacteria and rennet go into the milk and it sets
Output: coagulum.
Microbes at work in this step
lactic acid bacteria sour the milk; rennet sets it
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
Cow milk is soured with lactic bacteria and set with rennet, and the curd is cut, stirred and heated. Part of the whey is drained and cold water is added while stirring, which washes out milk sugar and keeps the curd from matting. The curd is then drained, salted and pressed into forms. Made in 5 steps over 2 months. The longest step, ripen cold, takes at least 2 months (US Code of Federal Regulations) and runs at at least 1.7 °C (US Code of Federal Regulations).
| Main step | at least 2 monthsSet[cfr-colby] | Ripen cold |
|---|---|---|
| Temperature | at least 1.7 °CSet[cfr-colby] | Ripen cold |
| Acidity | pH 5.1 → 5.4Measured[lee2011] | Ripen cold |
Colby curd is not cheddared into slabs. Part of the whey is replaced with cold water while the curd is stirred, which washes out lactose and keeps the pieces apart. With less lactose left, less lactic acid forms during ripening.
Colby made from raw milk must be cured at not less than 35 °F for not less than 60 days under the US standard. That rule does not by itself make the cheese safe. In a challenge test, raw milk was deliberately contaminated with E. coli O157:H7 at about 20 CFU/ml and made into Gouda and stirred-curd Cheddar. Counts fell below 5 CFU/g after about 94 to 108 days, but it stayed detectable by enrichment past 270 days. In a challenge test on Colby made from pasteurised milk, Listeria monocytogenes did not grow in the vat but was trapped in the curd, and its numbers fell only slowly over 140 days at 4 °C, more slowly in moister cheese.
Hazards the sources name: Listeria monocytogenes; in a challenge test it was trapped in the curd and declined slowly during 140 days at 4 °C.
Every number is labelled with how it is known. How this atlas is made
According to the Colby, Wisconsin historical marker, Joseph F. Steinwand developed Colby in 1885 at his father's cheese factory, built in 1882 in Colby township in Clark County, Wisconsin, and named it for the township. An 1898 issue of the Colby Phonograph noted that a merchant in Phillips sold genuine Steinwand Colby cheese. The US standard of identity for Colby was issued in 1977.
