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 Russia and other former Soviet states
A semi-hard cow milk cheese defined by Soviet and interstate standards as a cheese with a low second heating (35–43 °C) and a high level of lactic fermentation. Milk with starter cultures is set with rennet, the curd is scalded, salted, pressed into low cylinders or bars, coated and ripened at least 60 days to pH 5.15–5.35, with irregular angular eyes and a slightly sour taste.
| Cow milk fit for cheesemaking, with cream or skim milk to standardise it | [gost11041][gost32260] |
| Lactic starter cultures and bacterial preparations | [gost11041][gost32260] |
| Rennet powder or approved milk-clotting enzymes | [gost11041] |
| Calcium chloride; potassium or sodium nitrate | [gost11041] |
| Salt, extra grade for salting in the grain | [gost11041][gost32260] |
| Paraffin, polymer or combined coatings, or vacuum film | [gost11041] |
| Starter | lactic starter cultures |
Total time across the recorded steps: 2 months
What changes: Lactic starter goes into the standardised cow milk
Milk is standardised with cream or skim milk; calcium chloride, nitrate and starter cultures are allowed.
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
A semi-hard cow milk cheese defined by Soviet and interstate standards as a cheese with a low second heating (35–43 °C) and a high level of lactic fermentation. Milk with starter cultures is set with rennet, the curd is scalded, salted, pressed into low cylinders or bars, coated and ripened at least 60 days to pH 5.15–5.35, with irregular angular eyes and a slightly sour taste. Made in 6 steps over 2 months. The longest step, coat and ripen, takes at least 2 months (Gosstandart SSSR 1988). Salt is 1.3–1.8 % (Gosstandart SSSR 1988).
| Main step | at least 2 monthsSet[gost11041][gost32260] | Coat and ripen |
|---|---|---|
| Temperature | 35–43 °CSet[gost32260] | Second heating |
| Salt | 1.3–1.8 %Set[gost11041][gost32260] | Salt the cheese |
| Acidity | pH 5.2–5.4Set[gost32260] | Coat and ripen |
Grouped with the Dutch-type Gollandsky cheeses by its low second heating, but defined by a high level of lactic fermentation. The standard describes it as slightly sour, with irregular angular eyes and a pH of 5.15–5.35, below Gollandsky's 5.25–5.45.
The 1988 standard allowed no coliform bacteria in 0.001 g of cheese.
Hazards the sources name: Coliform bacteria, not allowed in 0.001 g of cheese.
Every number is labelled with how it is known. How this atlas is made
A. M. Nikolaev, who directed the Central Research Institute of the Cheese Industry (TsNIIMS) in Uglich from 1959 to 1961, led the work that produced the Rossiysky technology in 1960. GOST 11041-88 replaced GOST 11041-64 and took effect on 1 March 1989. It was withdrawn in 2010, and Rossiysky is now listed in the interstate standard GOST 32260-2013 for semi-hard cheeses, in force from 1 July 2015.
