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.
Often pressure can be converted to some intermediate form, such as displacement. The sensor then converts this displacement into an electrical output such as voltage or current. The three most universal types of pressure transducers of this form are the strain gage, variable capacitance, and piezoelectric.