There are several reasons for salting the cheese loaf and the most important of these is to achieve the right product consistency. During this process, sodium from the salt is deposited in the cheese, which consistently changes the concentration of salt in the brine. The process must be monitored, and this can be done with the CTI- 750 inductive conductivity sensor. The correct salt concentration can be automatically restored, if required. The temperature is measured here at the same time, as the time the cheese loaf remains in the brine also depends on this variable.