Yes, in the initial tasting judges will normally taste from the same bottle, if it goes to Best of Show they usually get another bottle.
Some judges don't like to say "this is infected" because they simply have no way of knowing that is true. Many judges just write what they taste/smell and more or less let the brewer figure it out. Some judges will say something like "possibly check sanitation practices" because it is good advice for all brewers and makes no assumptions about a beer...a given off flavor can come from a variety of sources. An example to beat the dead horse here: if you taste a beer that has a strong lactic flavor and say "that is infected," how do you know? They could have just added lactic acid.
If you are using American 2-row or British malt (anything but Pils really), chilling to 75 in 40 minutes is unlikely to produce "extreme DMS." Was it covered during chilling? It is possible to get DMS from that, but I am not sure about "extreme."
DMS flavors can also come from bacterial infections, but is usually stronger, more rancid in character.
If you are not tasting any of these things, you have to think it was a bottling issue. Maybe bottle up a couple more and open them in 3 weeks and see what they taste like.