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 Brazil, Pará
Buffalo milk, skimmed for the creme type, gets 0.5–1% of the previous day's whey and is left at room temperature overnight to sour and set on its own. The curd is drained, washed with water and then with hot milk until it binds, pressed, ground and salted at 1–2%. It is then fried with the cream (or, for the manteiga type, with home-made butter) to at least 80 °C and moulded, with no ripening.
| Buffalo milk, alone or with at most 40% cow milk | Reaches the dairy within 3 hours of the end of milking[marajo-portaria] |
| Whey from the previous day's make (soro fermento)0.5–1% of the milk volume | [marajo-portaria] |
| Skimmed buffalo milk (preferably) for washing the curd | [marajo-portaria] |
| Salt1–2% of the curd weight | [marajo-portaria] |
| Fresh cream from skimming the milk (tipo creme), or butter churned and clarified from the cream (tipo manteiga) | [marajo-portaria] |
| Optional potassium sorbate, sodium citrate and sodium bicarbonateUp to 0.10% of the product (sorbate); up to 40 g/kg of curd (citrate) | Bicarbonate according to the curd's acidity[marajo-portaria] |
| Starter | whey from the previous day's make (backslopping) |
Total time across the recorded steps: 27 h
What changes: The cream is separated off and kept; the skimmed buffalo milk goes on
For the creme type the milk is fully skimmed with a separator and the cream kept for frying; for the manteiga type the whole milk is soured and the cream that rises is skimmed off later.
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
Buffalo milk, skimmed for the creme type, gets 0.5–1% of the previous day's whey and is left at room temperature overnight to sour and set on its own. The curd is drained, washed with water and then with hot milk until it binds, pressed, ground and salted at 1–2%. It is then fried with the cream (or, for the manteiga type, with home-made butter) to at least 80 °C and moulded, with no ripening. Made in 9 steps over 27 h. The longest step, sour and set overnight, takes up to 24 h (ADEPARÁ (Pará state agricultural defence agen…). Salt is 1–2 % (ADEPARÁ (Pará state agricultural defence agen…). Lactic bacteria carried in the previous day's whey and the raw milk; Streptococcus was the dominant genus in a survey of Marajó cheese does most of the fermenting.
| Main step | up to 24 hSet[marajo-portaria] | Sour and set overnight |
|---|---|---|
| Temperature | at least 80 °CSet[marajo-portaria][penna2021] | Fry with cream or butter |
| Salt | 1–2 %Set[marajo-portaria] | Salt |
The milk sets by souring alone, with no rennet. The curd is then washed, ground and fried with cream or butter, so it is a cooked acid-curd cheese rather than a ripened one.
The curd must reach at least 80 °C for 15 seconds during frying, the step the regulation names as critical. The previous day's whey raises acidity to hold back Staphylococcus aureus. The regulation caps the label shelf life the producer sets at 30 days for refrigerated cheese, 10 days for vacuum-packed or sealed cheese kept at room temperature, and 7 days for other room-temperature packs, unless a technical study supports longer.
Hazards the sources name: Staphylococcus aureus (toxin), which the whey starter's acidity is meant to keep in check.
Every number is labelled with how it is known. How this atlas is made
Cheese has been made on Marajó island for more than 200 years, at first from cow milk. A semi-industrial dairy opened in 2001, and in 2013 the state set production rules for the two artisanal types. A 2006 thesis adds that cheese-making on Marajó predates the buffalo, which farmer Vicente Chermont de Miranda brought to the island in 1895. Buffalo milk was then mixed into the cow-milk cheese. The butter type was made first, on farms in Cachoeira do Arari and Soure, and the cream type followed when a cream separator was imported from Holland.
