| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Flat-watery |
| 2 | Malty | Malty |
| 3 | Acid | Rancid |
| 4 | Garlic or onion | Garlic or onion |
| 5 | Flat-watery | No defect |
| 6 | Salty | Salty |
| 7 | Feed | Feed |
| 8 | Foreign | Acid |
| 9 | No defect | Bitter |
| 10 | Oxidized | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 8 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 08 |
| 2 | 10 | 03 |
| 3 | 05 | 01 |
| 4 | 10 | 03 |
| 5 | 09 | 10 |
| 6 | 10 | 06 |
| 7 | 03 | 08 |
| 8 | 08 | 02 |
| 9 | 10 | 03 |
| 10 | 06 | 03 |
| 54 |
| Milk Flavor - Total |
| 62 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Mozzarella/Pizza | Provolone |
| 2 | Swiss | Swiss |
| 3 | Edam/Gouda | 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 | Cream/Neufchatel | Cream/Neufchatel |
| ID of Cheeses - Points per ID | 3 |
| 21 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Metal: dented or damaged
Metal: open seam | Score: 2.5
Rubber: checked or blistered
Metal: dirty or milkstone
Metal: dented or damaged |
| 6 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 4.0
No Defect | Score: 3.0
Rubber: leaky
Rubber: poorly fitted |
| 6 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 3.5
Rubber: dirty or milkstone | Score: 3.5
Rubber: dirty or milkstone |
| 8 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 2.5
Rubber: dirty or milkstone
Metal: dirty or milkstone | Score: 3.0
Rubber: dirty or milkstone
Metal: dirty or milkstone |
| 7.5 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 3.5
Rubber: checked or blistered
Metal: dented or damaged | Score: 3.5
Metal: dented or damaged |
| 7.5 |
| Milker/Unit Total Score |
| 35 |
| Milk Marketing Problems |
| 10 |
| Written Test |
| 14 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Imitation | Imitation |
| 2 | Natural | Natural |
| 3 | Imitation | Natural |
| 4 | Natural | Natural |
| 5 | Imitation | Natural |
| Real/Artificial - Points per Sample | 4 |
| 12 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | E | E |
| 3 | A | A |
| 4 | C | C |
| 5 | D | D |
| Milk Fat Content - Points per Item | 4 |
| 20 |