| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | No defect |
| 2 | Bitter | Bitter |
| 3 | Oxidized | Salty |
| 4 | Foreign | Malty |
| 5 | Garlic or onion | Acid |
| 6 | No defect | Flat-watery |
| 7 | Salty | Garlic or onion |
| 8 | Rancid | Oxidized |
| 9 | Malty | Feed |
| 10 | Feed | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 2 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 10 |
| 2 | 05 | 05 |
| 3 | 06 | 08 |
| 4 | 06 | 05 |
| 5 | 05 | 01 |
| 6 | 04 | 07 |
| 7 | 03 | 03 |
| 8 | 04 | 01 |
| 9 | 05 | 08 |
| 10 | 06 | 01 |
| 73 |
| Milk Flavor - Total |
| 75 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Processed American | Edam/Gouda |
| 2 | Cheddar (sharp) | Cheddar (mild) |
| 3 | Provolone | Provolone |
| 4 | Cheddar (mild) | Cheddar (sharp) |
| 5 | Munster | Munster |
| 6 | Montery (Jack) | Havarti |
| 7 | Havarti | Mozzarella/Pizza |
| 8 | Romano | Montery (Jack) |
| 9 | Swiss | Swiss |
| 10 | Brie/Camembert | Brie/Camembert |
| ID of Cheeses - Points per ID | 3 |
| 12 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 4.0
No Defect | Score: 4.0
No Defect |
| 8 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 3.5
Rubber: checked or blistered
No Defect | Score: 3.5
Rubber: leaky |
| 7 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 1.5
Rubber: dirty or milkstone
Metal: dirty or milkstone | Score: 1.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Rubber: poorly fitted
Metal: dirty or milkstone |
| 6.5 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: leaky
Metal: pitted or corroded | Score: 2.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone |
| 5.5 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 3.5
Rubber: poorly fitted
Metal: dented or damaged | Score: 3.5
Metal: dented or damaged |
| 7.5 |
| Milker/Unit Total Score |
| 34.5 |
| Milk Marketing Problems |
| Milk Marketing Problems - Points per Question | 2 |
| |
| Written Test |
| Part | Contestant | Judge |
| 1 | E | C |
| 2 | A | C |
| 3 | A | A |
| 4 | A | A |
| 5 | C | B |
| 6 | B | C |
| 7 | C | B |
| 8 | D | A |
| 9 | B | D |
| 10 | A | C |
| 11 | C | A |
| 12 | A | C |
| 13 | B | D |
| 14 | C | C |
| 15 | D | D |
| 16 | B | C |
| 17 | D | B |
| 18 | C | C |
| 19 | B | D |
| 20 | A | B |
| 21 | C | B |
| 22 | A | C |
| 23 | D | D |
| 24 | B | D |
| 25 | A | D |
| 26 | C | C |
| 27 | B | B |
| 28 | E | A |
| 29 | B | B |
| 30 | B | A |
| 31 | D | A |
| 32 | D | B |
| 33 | B | A |
| 34 | C | D |
| 35 | D | B |
| 36 | A | A |
| 37 | D | C |
| 38 | D | D |
| 39 | B | B |
| 40 | C | C |
| 41 | C | C |
| 42 | A | B |
| 43 | B | D |
| 44 | C | C |
| 45 | C | C |
| 46 | A | A |
| 47 | C | C |
| 48 | A | C |
| 49 | B | B |
| 50 | C | B |
| Written Test - Points per Question | 1 |
| 19 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Imitation |
| 2 | Imitation | Imitation |
| 3 | Natural | Natural |
| 4 | Imitation | Imitation |
| 5 | Natural | Natural |
| Real/Artificial - Points per Sample | 4 |
| 16 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | E | D |
| 2 | C | C |
| 3 | D | E |
| 4 | A | A |
| 5 | B | B |
| Milk Fat Content - Points per Item | 4 |
| 12 |