| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | No defect |
| 2 | Malty | Bitter |
| 3 | Bitter | Salty |
| 4 | Garlic or onion | Malty |
| 5 | Rancid | Acid |
| 6 | Foreign | Flat-watery |
| 7 | Salty | Garlic or onion |
| 8 | Oxidized | Oxidized |
| 9 | Flat-watery | Feed |
| 10 | No defect | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 2 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 10 |
| 2 | | 05 |
| 3 | | 08 |
| 4 | | 05 |
| 5 | | 01 |
| 6 | | 07 |
| 7 | | 03 |
| 8 | | 01 |
| 9 | | 08 |
| 10 | | 01 |
| |
| Milk Flavor - Total |
| 2 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Edam/Gouda |
| 2 | Cheddar (sharp) | Cheddar (mild) |
| 3 | Havarti | Provolone |
| 4 | Cheddar (mild) | Cheddar (sharp) |
| 5 | Munster | Munster |
| 6 | Provolone | Havarti |
| 7 | Montery (Jack) | Mozzarella/Pizza |
| 8 | Processed American | Montery (Jack) |
| 9 | Swiss | Swiss |
| 10 | Cream/Neufchatel | Brie/Camembert |
| ID of Cheeses - Points per ID | 3 |
| 9 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 4.0
Rubber: leaky
No Defect | Score: 4.0
No Defect |
| 7.5 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 3.5
Rubber: poorly fitted
No Defect | Score: 3.5
Rubber: leaky |
| 7 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 3.0
Rubber: checked or blistered
No Defect | Score: 1.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Rubber: poorly fitted
Metal: dirty or milkstone |
| 4.5 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 3.0
Rubber: dirty or milkstone
Metal: dirty or milkstone
Metal: pitted or corroded | Score: 2.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone |
| 6.5 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 4.0
Rubber: poorly fitted
Metal: dented or damaged | Score: 3.5
Metal: dented or damaged |
| 7 |
| Milker/Unit Total Score |
| 32.5 |
| Milk Marketing Problems |
| Milk Marketing Problems - Points per Question | 2 |
| 0 |
| Written Test |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | C |
| 3 | B | A |
| 4 | B | A |
| 5 | C | B |
| 6 | B | C |
| 7 | A | B |
| 8 | D | A |
| 9 | D | D |
| 10 | E | C |
| 11 | A | A |
| 12 | C | C |
| 13 | A | D |
| 14 | C | C |
| 15 | D | D |
| 16 | C | C |
| 17 | B | B |
| 18 | C | C |
| 19 | B | D |
| 20 | C | B |
| 21 | B | B |
| 22 | D | C |
| 23 | B | D |
| 24 | C | D |
| 25 | C | D |
| 26 | D | C |
| 27 | A | B |
| 28 | E | A |
| 29 | C | B |
| 30 | D | A |
| 31 | D | A |
| 32 | B | B |
| 33 | C | A |
| 34 | D | D |
| 35 | B | B |
| 36 | A | A |
| 37 | C | C |
| 38 | B | D |
| 39 | B | B |
| 40 | C | C |
| 41 | D | C |
| 42 | B | B |
| 43 | C | D |
| 44 | B | C |
| 45 | C | C |
| 46 | B | A |
| 47 | C | C |
| 48 | D | C |
| 49 | B | B |
| 50 | D | B |
| Written Test - Points per Question | 1 |
| 21 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Imitation |
| 2 | Natural | Imitation |
| 3 | Imitation | Natural |
| 4 | Imitation | Imitation |
| 5 | Natural | Natural |
| Real/Artificial - Points per Sample | 4 |
| 8 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | B | C |
| 3 | A | E |
| 4 | C | A |
| 5 | D | B |
| Milk Fat Content - Points per Item | 4 |
| 0 |