| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Flat-watery |
| 2 | Feed | Malty |
| 3 | Flat-watery | Rancid |
| 4 | Garlic or onion | Garlic or onion |
| 5 | No defect | No defect |
| 6 | Oxidized | Salty |
| 7 | Rancid | Feed |
| 8 | Foreign | Acid |
| 9 | Salty | Bitter |
| 10 | Bitter | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 4 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 08 |
| 2 | 03 | 03 |
| 3 | 07 | 01 |
| 4 | | 03 |
| 5 | 09 | 10 |
| 6 | 05 | 06 |
| 7 | 02 | 08 |
| 8 | 07 | 02 |
| 9 | 05 | 03 |
| 10 | 03 | 03 |
| 66 |
| Milk Flavor - Total |
| 70 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Provolone | Provolone |
| 2 | Romano | Swiss |
| 3 | Swiss | Havarti |
| 4 | Cheddar (sharp) | Cheddar (sharp) |
| 5 | Montery (Jack) | Edam/Gouda |
| 6 | Munster | Munster |
| 7 | Cheddar (mild) | Cheddar (mild) |
| 8 | Blue | Blue |
| 9 | Brie/Camembert | Brie/Camembert |
| 10 | Havarti | Cream/Neufchatel |
| ID of Cheeses - Points per ID | 3 |
| 18 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 0.5
Metal: dented or damaged | Score: 2.5
Rubber: checked or blistered
Metal: dirty or milkstone
Metal: dented or damaged |
| 5 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 1.0
Rubber: checked or blistered | Score: 3.0
Rubber: leaky
Rubber: poorly fitted |
| 4.5 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone | Score: 3.5
Rubber: dirty or milkstone |
| 7 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 1.5
Metal: pitted or corroded | Score: 3.0
Rubber: dirty or milkstone
Metal: dirty or milkstone |
| 5 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 4.0
No Defect | Score: 3.5
Metal: dented or damaged |
| 7 |
| Milker/Unit Total Score |
| 28.5 |
| Milk Marketing Problems |
| 8 |
| Written Test |
| 15 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Imitation |
| 2 | Natural | Natural |
| 3 | Imitation | Natural |
| 4 | Natural | Natural |
| 5 | Imitation | Natural |
| Real/Artificial - Points per Sample | 4 |
| 8 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | E | E |
| 3 | D | A |
| 4 | B | C |
| 5 | A | D |
| Milk Fat Content - Points per Item | 4 |
| 4 |