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 output current of a closed-loop sensor is converted to a voltage figure by connecting a resistor to the output of the sensor and ground. Resistor value selection can result in scaling of the output. An example of a current transducer with excellent accuracy, good linearity, and very low temperature drift is the LTS 25-NP from LEM (Fig.4).