Dairy products are rich in nutrients suitable for microbial growth and are susceptible to microbial contamination. Microbial contamination,especially fungal and yeast contamination,is a major problem in dairy production. While the implementation of optimal sterilisation methods is essential,the management of the operating environment cannot be ignored. The environment of dairy workshops is an important factor in ensuring food quality,and it is very important to ensure that the spatial parameters remain stable in food processing. However,in daily operation,due to the interaction of many factors such as large volume,compact equipment layout and complex workflow,the environmental parameters set by the space air conditioning unit are not always consistent with the actual value of each location,so the spatial data of the workshop is always in a dynamic balance state. Therefore,how to effectively reduce the abnormal fluctuations of space temperature and humidity,pressure difference,air volume,acidity and alkalinity,as well as how to implement more refined control measures,is a major challenge for space environment management. In this study, a data acquisition system was introduced to achieve precise control of the workshop environment, in order to control the growth of fungal and yeast to the greatest extent and ensure product quality.