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.
Common Sensors and Transducers. Input type transducers or sensors, produce a voltage or signal output response which is proportional to the change in the quantity that they are measuring (the stimulus). The type or amount of the output signal depends upon the type of sensor being used.