Cheese Cheese making is essentially a dehydration process in which milk casein, fat and minerals are concentrated 6 to 12-fold, depending on the variety. The basic steps common to most varieties are acidification, coagulation, dehydration, and salting. Acid production is the major function of the starter bacteria.
A current transducer is a device that coverts alternating or direct electrical current signals into analog instrumentation signals so that they can be used and readily interpreted by certain industrial control systems.
Daytronic Linear Displacement Transducers are rugged, sensitive measuring devices that produce an electrical output signal precisely proportional to the mechanical displacement of a sensing probe. These robust, full ratiometric instruments yield exceptional dimensional stability.