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 South Asia
Paneer is not fermented. Hot milk is curdled with citric acid or another food acid, and the curd is pressed in muslin into a firm block, so no microbes take part. It is shown here as a contrast to cheeses that bacteria sour.
| Whole milk8 l (one study's batch, a blend of milk and date extract) | Cow or buffalo milk or a mix of the two; one study used goat and buffalo milk 60:40[kumar2014][qureshi2019][umaraw2022] |
| Citric acid1–2 % solution | Lactic or tartaric acid, sour whey or alum are also used[qureshi2019][umaraw2022][amini2019] |
| Starter | none; acid and heat set the curd |
Total time across the recorded steps: 2.4 h – 2.5 h
What changes: Milk is heated close to boiling, which kills its microbes
Output: hot milk.
Microbes at work in this step
heat kills most milk microbes
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
Paneer is not fermented. Hot milk is curdled with citric acid or another food acid, and the curd is pressed in muslin into a firm block, so no microbes take part. It is shown here as a contrast to cheeses that bacteria sour. Made in 5 steps over 2.4 h – 2.5 h. The longest step, chill in cold water, takes 2 h (Umaraw P 2022).
| Main step | 2 hReported[umaraw2022] | Chill in cold water |
|---|---|---|
| Temperature | 82–95 °CReported[qureshi2019][amini2019][umaraw2022] | Heat the milk |
Paneer is curdled by hot milk and acid, not by starter bacteria or rennet, so it is not a fermented food. It is not ripened, but its pH falls in storage, which one study puts down to indigenous microorganisms making acid, so it is kept cold from the start.
Paneer keeps about a day at room temperature in the tropics and spoils through growth of microbes on its surface (Kumar et al. 2014). Coliforms, yeasts and moulds die when the milk is heated but can get back in after making, and fungus appeared on paneer after 12 days at 5 °C in one study. The NHS lists paneer among pasteurised soft cheeses that are safe to eat in pregnancy.
Hazards the sources name: Coliforms, yeasts and moulds are killed by heating milk at 82 °C for 5 min but can get back into paneer after making.
Every number is labelled with how it is known. How this atlas is made
The earliest reference that resembles paneer, in the Kusana and Saka Satavahana periods (AD 75-300), describes a solid mass made from heated milk and curd. The review of Kumar et al. says paneer was first introduced to India by Afghan and Iranian travellers, and that milk was earlier set with heat and sour milk or with plant coagulants such as the bark of Palasa. In 1971 Bhattacharya and colleagues standardised a pilot-plant method (milk heated at 82 °C for 5 min, cooled to 70 °C and set with 1 % citric acid), and the Bureau of Indian Standards published a paneer specification (IS 10484) in 1983.
