| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Flat-watery |
| 2 | Salty | Salty |
| 3 | Oxidized | Acid |
| 4 | Garlic or onion | Garlic or onion |
| 5 | No defect | No defect |
| 6 | Acid | Oxidized |
| 7 | Feed | Feed |
| 8 | Foreign | Bitter |
| 9 | Bitter | Malty |
| 10 | Flat-watery | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 8 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 09 |
| 2 | | 04 |
| 3 | | 03 |
| 4 | | 03 |
| 5 | ** | 10 |
| 6 | | 04 |
| 7 | | 05 |
| 8 | | 01 |
| 9 | | 03 |
| 10 | | 05 |
| 0 |
| Milk Flavor - Total |
| 8 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Provolone | Romano |
| 2 | Cheddar (sharp) | Cheddar (sharp) |
| 3 | Cheddar (mild) | Cheddar (mild) |
| 4 | Brie/Camembert | Provolone |
| 5 | Havarti | Havarti |
| 6 | Blue | Blue |
| 7 | Processed American | Edam/Gouda |
| 8 | Swiss | Swiss |
| 9 | Processed American | Munster |
| 10 | Romano | Mozzarella/Pizza |
| ID of Cheeses - Points per ID | 3 |
| 15 |
| Milker/Unit 1 |
| 3.5 |
| Milker/Unit 2 |
| 5 |
| Milker/Unit 3 |
| 6.5 |
| Milker/Unit 4 |
| 6 |
| Milker/Unit 5 |
| 6 |
| Milker/Unit Total Score |
| 27 |
| Milk Marketing Problems |
| 4 |
| Written Test |
| 14 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Imitation |
| 2 | Imitation | Imitation |
| 3 | Natural | Natural |
| 4 | Natural | Natural |
| 5 | Imitation | Natural |
| Real/Artificial - Points per Sample | 4 |
| 12 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | | D |
| 3 | | B |
| 4 | B | A |
| 5 | | C |
| Milk Fat Content - Points per Item | 4 |
| 0 |