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 Hungary and the former Yugoslavia
Trappista is a salted, ripened, semi-hard cow cheese set with rennet, with small round fermentation eyes. The Hungarian Food Codex defines it as made from cow milk with a lactic acid bacteria culture and a coagulating enzyme, and fixes its shape, size and composition. A 2025 amending decree calls it the most popular kind of cheese.
| Cow milk | The Codex also allows skim or part-skim milk, milk adjusted in fat or protein by membrane separation, or mixtures of these[fvm152] |
| Cream | Listed as an allowed ingredient[fvm152] |
| Lactic acid bacteria culture | [fvm152] |
| Coagulating enzyme (rennet) | [fvm152] |
| Drinking water | Listed as an allowed ingredient[fvm152] |
| Table salt | The finished cheese holds 1.5 ± 0.5 % salt[fvm152] |
| Starter | lactic acid bacteria culture and a coagulating enzyme, as the Hungarian Food Codex lists |
Total time across the recorded steps: 28 days
What changes: Starting material: cow milk, whole or adjusted in fat
The Codex allows cow milk, skim or part-skim milk, membrane-adjusted milk and cream. The 1991 Listeria trials used pasteurised milk. Output: cheese milk.
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
Trappista is a salted, ripened, semi-hard cow cheese set with rennet, with small round fermentation eyes. The Hungarian Food Codex defines it as made from cow milk with a lactic acid bacteria culture and a coagulating enzyme, and fixes its shape, size and composition. A 2025 amending decree calls it the most popular kind of cheese. Made in 4 steps over 28 days. The longest step, ripen, takes 28 days (Darnay L 2022) and runs at 11–13 °C (Darnay L 2022). Salt is 1–2 % (Földművelésügyi és Vidékfejlesztési Miniszter…). Lactic acid bacteria culture does most of the fermenting.
| Main step | 28 daysReported[darnay2022] | Ripen |
|---|---|---|
| Temperature | 11–13 °CReported[darnay2022] | Ripen |
| Salt | 1–2 %Set[fvm152] | Salt the cheese |
The Hungarian Codex fixes its shape as a disc of 14–18 cm or a mini disc, and allows a block only if it is sold sliced or grated. A 2003 paper compares the Trappist cheese with Saint-Paulin, a descendant of Port-Salut, in taste, technology and composition.
In a 1991 Yugoslav study, Trappist cheese was made from pasteurised milk in three trials and from whey in two, inoculated with Listeria monocytogenes. Counts rose after 30 days of ripening, and after 90 days of ripening and storage they were 2.72–5.64 log₁₀ CFU/g. Where counts declined, the decline was correlated with a fall in moisture and pH and a rise in NaCl and titratable acidity.
Hazards the sources name: Listeria monocytogenes, which survived making and 90 days of ripening and storage in inoculated trials (2.72–5.64 log₁₀ CFU/g at the end).
Every number is labelled with how it is known. How this atlas is made
A 2003 paper on the 120th anniversary of the cheese of the monastery Marija Zvijezda in Banja Luka traces it from France to Banja Luka, then through many countries, especially the former Austro-Hungarian empire, and into Croatia during the 20th century. By 1991 Trappist cheese made up more than a third of Yugoslavia's semi-soft cheese. The 2025 decree 43/2025 (X. 2.) AM amended the Codex decree to set quality requirements for trappista, which it calls the most popular kind of cheese.
