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.
Transducers: Devices used to transform one kind of energy to another. When a transducer converts a measurable quantity (sound pressure level, optical intensity, magnetic field, etc) to an electrical voltage or an electrical current we call it a sensor. We will see a few examples of sensors shortly. When the transducer converts an electrical signal into another form of energy, such as sound (which, incidentally, is a pressure field), light, mechanical movement, it is called an actuator. Actuators are important in instrumentation. They allow the use of feedback at the source of the measurement.