| Definition | Responses | Score |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Rancid | Acid |
| 3 | Bitter | Foreign |
| 4 | Feed | Rancid |
| 5 | Acid | Bitter |
| 6 | Malty | Malty |
| 7 | Flat-watery | No defect |
| 8 | Foreign | Feed |
| 9 | No defect | Flat-watery |
| 10 | Salty | Salty |
| Milk Flavor - Points per Defect | 2 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | ** | 01 |
| 2 | ** | 01 |
| 3 | ** | 01 |
| 4 | 07 | 01 |
| 5 | | 02 |
| 6 | | 03 |
| 7 | | 10 |
| 8 | | 08 |
| 9 | | 08 |
| 10 | 09 | 06 |
| 11 |
| Milk Flavor - Total |
| 17 |
| ID of Cheeses |
| Part | Contestant | Judge |
| 1 | Cheddar (sharp) | Cheddar (sharp) |
| 2 | Processed American | Processed American |
| 3 | Feta Cheese | Feta Cheese |
| 4 | Cheddar (mild) | Montery (Jack) |
| 5 | Swiss | Swiss |
| 6 | Provolone | Mozzarella/Pizza |
| 7 | Edam/Gouda | Edam/Gouda |
| 8 | Mozzarella/Pizza | Brie/Camembert |
| 9 | Munster | Havarti |
| 10 | Cream/Neufchatel | Cream/Neufchatel |
| ID of Cheeses - Points per ID | 3 |
| 18 |
| Milker/Unit 1 |
| Part | Contestant | Judge |
| 1 | Score: 1.5
Rubber: dirty or milkstone
Rubber: poorly fitted
Metal: dirty or milkstone | Score: 2.0
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone
Metal: pitted or corroded |
| 6 |
| Milker/Unit 2 |
| Part | Contestant | Judge |
| 1 | Score: 1.5
Rubber: dirty or milkstone
Rubber: checked or blistered
Metal: dirty or milkstone | Score: 1.5
Rubber: checked or blistered
Rubber: leaky
Metal: dirty or milkstone
Metal: pitted or corroded |
| 6.5 |
| Milker/Unit 3 |
| Part | Contestant | Judge |
| 1 | Score: 0.5
Rubber: dirty or milkstone | Score: 3.5
Rubber: dirty or milkstone |
| 5 |
| Milker/Unit 4 |
| Part | Contestant | Judge |
| 1 | Score: 1.0
Rubber: checked or blistered
Metal: dented or damaged | Score: 1.0
Rubber: dirty or milkstone
Rubber: checked or blistered
Rubber: leaky
Metal: dirty or milkstone
Metal: dented or damaged
Metal: pitted or corroded |
| 6 |
| Milker/Unit 5 |
| Part | Contestant | Judge |
| 1 | Score: 0.0
No Defect | Score: 4.0
No Defect |
| 4 |
| Milker/Unit Total Score |
| 27.5 |
| Milk Marketing Problems |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | D | C |
| 3 | C | B |
| 4 | A | B |
| 5 | D | D |
| 6 | B | C |
| 7 | D | A |
| 8 | A | D |
| 9 | C | B |
| 10 | A | C |
| Milk Marketing Problems - Points per Question | 2 |
| 2 |
| Written Test |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | C |
| 3 | C | C |
| 4 | B | B |
| 5 | A | C |
| 6 | D | A |
| 7 | C | A |
| 8 | C | B |
| 9 | C | B |
| 10 | C | D |
| 11 | B | C |
| 12 | C | C |
| 13 | D | B |
| 14 | C | B |
| 15 | B | C |
| 16 | D | A |
| 17 | C | D |
| 18 | C | C |
| 19 | D | D |
| 20 | D | C |
| 21 | A | A |
| 22 | D | D |
| 23 | C | B |
| 24 | A | B |
| 25 | E | A |
| 26 | D | D |
| 27 | A | B |
| 28 | D | D |
| 29 | C | C |
| 30 | B | E |
| 31 | B | B |
| 32 | D | A |
| 33 | B | B |
| 34 | D | C |
| 35 | A | B |
| 36 | A | B |
| 37 | D | D |
| 38 | A | D |
| 39 | D | C |
| 40 | C | A |
| 41 | D | B |
| 42 | A | A |
| 43 | A | A |
| 44 | B | C |
| 45 | C | D |
| 46 | D | D |
| 47 | C | B |
| 48 | D | A |
| 49 | D | D |
| 50 | A | A |
| Written Test - Points per Question | 1 |
| 20 |
| Real/Artificial |
| Part | Contestant | Judge |
| 1 | Natural | Natural |
| 2 | Natural | Natural |
| 3 | Imitation | Imitation |
| 4 | Natural | Natural |
| 5 | Natural | Natural |
| Real/Artificial - Points per Sample | 4 |
| 20 |
| 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 |