| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Oxidized |
| 2 | Flat-watery | No defect |
| 3 | Malty | Rancid |
| 4 | Bitter | Flat-watery |
| 5 | Rancid | Acid |
| 6 | Salty | Salty |
| 7 | Garlic or onion | Garlic or onion |
| 8 | Oxidized | Bitter |
| 9 | Malty | Foreign |
| 10 | No defect | Feed |
| Milk Flavor - Points per Defect | 2 |
| 4 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 04 |
| 2 | 08 | 10 |
| 3 | 03 | 01 |
| 4 | 03 | 07 |
| 5 | 03 | 03 |
| 6 | 03 | 04 |
| 7 | 02 | 01 |
| 8 | 05 | 05 |
| 9 | 06 | 01 |
| 10 | 10 | 09 |
| 83 |
| Milk Flavor - Total |
| 87 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Feta Cheese | Feta Cheese |
| 2 | Cream/Neufchatel | Cream/Neufchatel |
| 3 | Blue | Blue |
| 4 | Brie/Camembert | Brie/Camembert |
| 5 | Romano | Romano |
| 6 | Montery (Jack) | Montery (Jack) |
| 7 | Provolone | Swiss |
| 8 | Havarti | Mozzarella/Pizza |
| 9 | Cheddar (mild) | Cheddar (mild) |
| 10 | Cheddar (sharp) | Cheddar (sharp) |
| ID of Cheeses - Points per ID | 3 |
| 24 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Rubber: leaky
Metal: dirty or milkstone | Score: 2.0
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Metal: dirty or milkstone |
| 7 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 2.0
Rubber: dirty or milkstone
Rubber: leaky
Metal: dirty or milkstone
Metal: pitted or corroded | Score: 1.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Rubber: poorly fitted
Metal: dirty or milkstone |
| 6 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 1.5
Rubber: dirty or milkstone
Rubber: leaky
Metal: dirty or milkstone
Metal: dented or damaged
Metal: pitted or corroded | Score: 0.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Rubber: poorly fitted
Metal: dirty or milkstone
Metal: dented or damaged
Metal: pitted or corroded |
| 6 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Metal: dirty or milkstone
Metal: pitted or corroded | Score: 2.5
Rubber: dirty or milkstone
Metal: dirty or milkstone
Metal: open seam |
| 7 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 2.0
Rubber: dirty or milkstone
Metal: dirty or milkstone
Metal: dented or damaged
Metal: pitted or corroded | Score: 1.5
Rubber: dirty or milkstone
Rubber: poorly fitted
Metal: dirty or milkstone
Metal: dented or damaged
Metal: pitted or corroded |
| 7 |
| Milker/Unit Total Score |
| 33 |
| Milk Marketing Problems |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | B |
| 3 | A | A |
| 4 | C | C |
| 5 | A | D |
| 6 | C | C |
| 7 | C | D |
| 8 | B | B |
| 9 | C | A |
| 10 | D | D |
| Milk Marketing Problems - Points per Question | 2 |
| 14 |
| Written Test |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | B |
| 3 | A | B |
| 4 | B | B |
| 5 | C | C |
| 6 | A | B |
| 7 | C | C |
| 8 | C | C |
| 9 | B | A |
| 10 | A | B |
| 11 | A | B |
| 12 | D | B |
| 13 | C | C |
| 14 | B | C |
| 15 | B | B |
| 16 | C | B |
| 17 | C | C |
| 18 | D | B |
| 19 | D | B |
| 20 | B | B |
| 21 | B | B |
| 22 | C | C |
| 23 | B | B |
| 24 | B | B |
| 25 | D | D |
| 26 | D | D |
| 27 | B | B |
| 28 | C | B |
| 29 | C | B |
| 30 | A | B |
| 31 | B | B |
| 32 | B | B |
| 33 | B | B |
| 34 | C | C |
| 35 | D | D |
| 36 | D | A |
| 37 | B | B |
| 38 | B | B |
| 39 | B | B |
| 40 | C | C |
| 41 | C | C |
| 42 | B | B |
| 43 | B | B |
| 44 | B | B |
| 45 | B | B |
| 46 | B | B |
| 47 | D | D |
| 48 | A | B |
| 49 | C | C |
| 50 | B | B |
| Written Test - Points per Question | 1 |
| 35 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Natural |
| 2 | Imitation | Imitation |
| 3 | Natural | Natural |
| 4 | Natural | Natural |
| 5 | Imitation | Imitation |
| Real/Artificial - Points per Sample | 4 |
| 20 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | B | A |
| 3 | C | B |
| 4 | E | E |
| 5 | A | C |
| Milk Fat Content - Points per Item | 4 |
| 8 |