| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Salty | Salty |
| 2 | Acid | Flat-watery |
| 3 | | Feed |
| 4 | Oxidized | Rancid |
| 5 | No defect | Bitter |
| 6 | Rancid | Acid |
| 7 | Feed | Malty |
| 8 | Flat-watery | Foreign |
| 9 | Garlic or onion | Garlic or onion |
| 10 | Foreign | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | ** | 06 |
| 2 | | 08 |
| 3 | ** | 08 |
| 4 | 04 | 01 |
| 5 | | 03 |
| 6 | 01 | 01 |
| 7 | | 03 |
| 8 | 08 | 03 |
| 9 | 08 | 03 |
| 10 | ** | 03 |
| 27 |
| Milk Flavor - Total |
| 33 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Havarti | Havarti |
| 2 | Swiss | Swiss |
| 3 | Mozzarella/Pizza | Provolone |
| 4 | Processed American | Montery (Jack) |
| 5 | Feta Cheese | Mozzarella/Pizza |
| 6 | Munster | Munster |
| 7 | Montery (Jack) | Cheddar (mild) |
| 8 | Cheddar (sharp) | Edam/Gouda |
| 9 | Romano | Romano |
| 10 | Cheddar (mild) | Cheddar (sharp) |
| ID of Cheeses - Points per ID | 3 |
| 12 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 1.0
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Rubber: poorly fitted
Metal: dirty or milkstone
Metal: pitted or corroded
Metal: open seam | Score: 1.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: poorly fitted
Metal: dirty or milkstone
Metal: dented or damaged
Metal: pitted or corroded |
| 6 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone
Metal: open seam | Score: 2.5
Rubber: dirty or milkstone
Rubber: leaky
Metal: dirty or milkstone
Metal: dented or damaged |
| 6 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone
Metal: open seam | Score: 1.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Rubber: poorly fitted
Metal: dirty or milkstone
Metal: open seam |
| 6 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 3.0
Metal: dirty or milkstone
Metal: pitted or corroded
Metal: open seam | Score: 3.0
Metal: dirty or milkstone
Metal: pitted or corroded |
| 7.5 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone
No Defect | Score: 2.0
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone
Metal: pitted or corroded |
| 7 |
| Milker/Unit Total Score |
| 32.5 |
| Milk Marketing Problems |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | C | D |
| 3 | A | B |
| 4 | E | B |
| 5 | B | A |
| 6 | B | C |
| 7 | D | D |
| 8 | C | C |
| 9 | D | A |
| 10 | A | A |
| Milk Marketing Problems - Points per Question | 2 |
| 8 |
| Written Test |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | E | E |
| 3 | D | D |
| 4 | A | A |
| 5 | A | C |
| 6 | B | B |
| 7 | C | C |
| 8 | B | B |
| 9 | A | D |
| 10 | D | A |
| 11 | B | A |
| 12 | B | B |
| 13 | D | B |
| 14 | B | D |
| 15 | D | A |
| 16 | A | A |
| 17 | E | E |
| 18 | C | E |
| 19 | B | B |
| 20 | B | B |
| 21 | B | B |
| 22 | B | E |
| 23 | A | A |
| 24 | B | D |
| 25 | B | B |
| 26 | B | C |
| 27 | B | B |
| 28 | C | A |
| 29 | A | B |
| 30 | C | C |
| 31 | C | A |
| 32 | D | C |
| 33 | D | C |
| 34 | B | C |
| 35 | B | B |
| 36 | A | A |
| 37 | A | D |
| 38 | C | D |
| 39 | B | D |
| 40 | A | C |
| 41 | D | A |
| 42 | A | A |
| 43 | A | A |
| 44 | A | A |
| 45 | B | B |
| 46 | C | B |
| 47 | B | A |
| 48 | C | C |
| 49 | C | C |
| 50 | A | C |
| Written Test - Points per Question | 1 |
| 24 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Natural |
| 2 | Imitation | Natural |
| 3 | Imitation | Natural |
| 4 | Imitation | Imitation |
| 5 | Imitation | Imitation |
| Real/Artificial - Points per Sample | 4 |
| 12 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | E | C |
| 3 | C | D |
| 4 | D | E |
| 5 | B | A |
| Milk Fat Content - Points per Item | 4 |
| 0 |