| Definition | Responses | Score |
| Exam Part 1 |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | A | B |
| 3 | B | D |
| 4 | C | D |
| 5 | A | C |
| 6 | B | B |
| 7 | D | C |
| 8 | C | A |
| 9 | C | A |
| 10 | B | D |
| 11 | B | B |
| 12 | A | B |
| 13 | B | C |
| 14 | D | C |
| 15 | D | A |
| 16 | C | C |
| 17 | C | A |
| 18 | A | D |
| 19 | B | B |
| 20 | A | A |
| 21 | B | C |
| 22 | B | A |
| 23 | C | A |
| 24 | D | C |
| 25 | B | B |
| 26 | B | B |
| 27 | A | D |
| 28 | B | D |
| 29 | B | D |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam Part 2 |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | A | A |
| 33 | C | B |
| 34 | C | D |
| 35 | B | A |
| 36 | A | A |
| 37 | D | D |
| 38 | A | D |
| 39 | A | A |
| 40 | B | C |
| 41 | C | C |
| 42 | A | B |
| 43 | A | D |
| 44 | A | D |
| 45 | D | C |
| 46 | B | B |
| 47 | C | B |
| 48 | B | D |
| 49 | D | C |
| 50 | D | D |
| Exam B - Points per Correct | 2 |
| 16 |
| Real Vs Artificial ID |
| Part | Contestant | Judge |
| 1 | Butter | Margarine |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Non Dairy Flavored Beverage | Non Dairy Milk |
| 4 | Milk | Milk |
| 5 | Margarine | Butter |
| 6 | Non Dairy Creamer | Non Dairy Milk |
| 7 | heavy Cream | heavy Cream |
| 8 | Sour Cream | Sour Cream |
| 9 | Non Dairy Milk | Non Dairy Creamer |
| 10 | Half and Half | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Real Vs Artificial- Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | Non Dairy Variable Fat |
| 2 | 30% | 3.25% - 3.5% |
| 3 | 10.5% | Non Dairy Variable Fat |
| 4 | 1% - 2% | 0.05% - 0.5% |
| 5 | 3.25% - 3.5% | 80% |
| 6 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 7 | 36% | 36% |
| 8 | | 18% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 18% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Colby | Mozzarella |
| 2 | Gruyere | Processed American |
| 3 | Swiss | Cheddar Sharp |
| 4 | Provalone | Swiss |
| 5 | Queso Fresco | Queso Fresco |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Processed American | Monterey Jack |
| 8 | Monterey Jack | Muenster |
| 9 | Feta | Feta |
| 10 | Parmesan | Parmesan |
| Cheese Identification - Points per ID | 10 |
| 40 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Feed | Feed |
| 3 | Flat-watery | No defect |
| 4 | Oxidized | Oxidized |
| 5 | | Flat-watery |
| 6 | Salty | Salty |
| 7 | Acid | Feed |
| 8 | Malty | Malty |
| 9 | Bitter | Acid |
| 10 | Rancid | Bitter |
| Milk Flavor - Points per Defect | 5 |
| 25 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 03 |
| 2 | 10 | 09 |
| 3 | 09 | 10 |
| 4 | 04 | 04 |
| 5 | | 08 |
| 6 | 01 | 06 |
| 7 | 10 | 07 |
| 8 | 04 | 04 |
| 9 | 07 | 02 |
| 10 | 08 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 70 |
| Team Activity |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |