The pH value and temperature in the cheese making machine must be controlled and recorded because they are the parameters which will influence the ultimate quality of the cheese. The two measurement variables determine the subsequent steps of the process. For example, the duration of the stirring period depends on the required level of acidity.The temperature/time diagram is determined by the method of heating and the variety of cheese. The combination of a hygienic temperature probe and the JUMO dTRON compact controller allows fast temperature recording and optimized control. This also makes it possible to save energy, as unnecessarily long switching and heating periods are avoided.