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.
The sensitivity of an electrical pressure transducer may be regarded as that current or voltage that results from an input pressure of one millimeter of mercury. Such quantities are exceedingly small and must be amplified in order to cause a pen, beam of light, or beam of eIeetrons to inscribe a written record.