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.
Digital to Analog. Digital I/O Functionality. In contrast to analog transducers that sense continuous variables such as pressure and temperature, many transducers provide an output that is one of two states: high or low, open or closed. A pressure might be too high or a temperature too low, triggering closure of a switch.