| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Flat-watery |
| 2 | Rancid | Salty |
| 3 | Garlic or onion | Acid |
| 4 | No defect | Garlic or onion |
| 5 | Oxidized | No defect |
| 6 | Salty | Oxidized |
| 7 | Foreign | Feed |
| 8 | Malty | Bitter |
| 9 | Bitter | Malty |
| 10 | Flat-watery | Foreign |
| Milk Flavor - Points per Defect | 2 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 09 |
| 2 | 05 | 04 |
| 3 | 05 | 03 |
| 4 | 05 | 03 |
| 5 | 05 | 10 |
| 6 | 05 | 04 |
| 7 | 05 | 05 |
| 8 | 05 | 01 |
| 9 | 05 | 03 |
| 10 | 05 | 05 |
| 79 |
| Milk Flavor - Total |
| 79 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Romano |
| 2 | Cheddar (mild) | Cheddar (sharp) |
| 3 | Cheddar (sharp) | Cheddar (mild) |
| 4 | Mozzarella/Pizza | Provolone |
| 5 | Montery (Jack) | Havarti |
| 6 | Blue | Blue |
| 7 | Processed American | Edam/Gouda |
| 8 | Swiss | Swiss |
| 9 | Munster | Munster |
| 10 | Cream/Neufchatel | Mozzarella/Pizza |
| ID of Cheeses - Points per ID | 3 |
| 9 |
| Milker/Unit 1 |
| 5.5 |
| Milker/Unit 2 |
| 4.5 |
| Milker/Unit 3 |
| 4 |
| Milker/Unit 4 |
| 5 |
| Milker/Unit 5 |
| 5 |
| Milker/Unit Total Score |
| 24 |
| Milk Marketing Problems |
| 4 |
| Written Test |
| 15 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Imitation |
| 2 | Natural | Imitation |
| 3 | Imitation | Natural |
| 4 | Imitation | Natural |
| 5 | Natural | Natural |
| Real/Artificial - Points per Sample | 4 |
| 4 |
| Milk Fat Content |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | B | D |
| 3 | E | B |
| 4 | C | A |
| 5 | D | C |
| Milk Fat Content - Points per Item | 4 |
| 0 |