The quality of the milk is essential for guaranteeing the safety and quality of the end product. In the food and beverage business, the staff must assess the temperature and evaluate the quality of milk and other ingredients, hence increasing the burden at the establishments. A Milk Quality Monitoring System that autonomously analyzes milk quality criteria, aiming to alleviate the workload of store personnel and reduce staff turnover. This system employs sensory technology and data processing to ascertain elements of milk quality, including milk acidity, milk temperature, and the temperature of the milk storage environment. The monitoring method employs the SEN016 Sensor, DHT 11 Sensor, and DS18B20 to obtain precise data regarding milk quality. The data acquired from this technology is subsequently analyzed to generate real-time milk quality monitoring findings using the Blynk cloud. The quality of milk deteriorates as temperature rises; pH decreases from 6.78 to 6.35 as temperature increases from 26 ℃ to 29 ℃ after 80 min in open air. This technology can aid the food and beverage industry in enhancing manufacturing processes, minimizing waste, and preserving product quality.