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 active element of most acoustic transducers used today is a piezoelectric ceramic, which can be cut in various ways to produce different wave modes. A large piezoelectric ceramic element can be seen in the image of a sectioned low frequency transducer.