| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | D | D |
| 3 | A | C |
| 4 | B | D |
| 5 | A | B |
| 6 | D | A |
| 7 | C | B |
| 8 | C | A |
| 9 | A | B |
| 10 | D | C |
| 11 | C | D |
| 12 | A | A |
| 13 | B | B |
| 14 | B | D |
| 15 | B | C |
| 16 | B | B |
| 17 | A | A |
| 18 | B | B |
| 19 | C | C |
| 20 | C | C |
| 21 | D | A |
| 22 | B | B |
| 23 | C | C |
| 24 | C | C |
| 25 | C | C |
| 26 | B | A |
| 27 | D | B |
| 28 | A | A |
| 29 | D | C |
| 30 | B | C |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | C | C |
| 33 | A | A |
| 34 | D | B |
| 35 | A | C |
| 36 | C | B |
| 37 | C | D |
| 38 | B | A |
| 39 | B | B |
| 40 | A | A |
| 41 | C | D |
| 42 | C | A |
| 43 | B | A |
| 44 | C | C |
| 45 | A | A |
| 46 | A | A |
| 47 | C | C |
| 48 | B | B |
| 49 | B | B |
| 50 | B | A |
| Exam B - Points per Correct | 2 |
| 22 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | D | D |
| 3 | A | A |
| 4 | B | B |
| 5 | D | D |
| 6 | D | C |
| 7 | C | A |
| 8 | B | B |
| 9 | A | A |
| 10 | C | |
| 11 | C | C |
| 12 | D | A |
| 13 | C | B |
| 14 | B | C |
| 15 | B | D |
| 16 | C | C |
| 17 | D | D |
| 18 | B | B |
| 19 | B | D |
| 20 | C | C |
| Problem Solving - Points per Correct | 5 |
| 60 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Light Whipped Cream | Non Day Whipped Topping |
| 3 | Milk | Milk |
| 4 | Butter | Butter |
| 5 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 6 | Sour Cream | Sour Cream |
| 7 | Half and Half | Half and Half |
| 8 | Margarine | Margarine |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 48 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 0.05% - 0.5% |
| 2 | 1% - 2% | 1% - 2% |
| 3 | 3.25% - 3.5% | |
| 4 | 80% | 80% |
| 5 | Non Dairy Variable Fat | |
| 6 | 18% | 18% |
| 7 | 10.5% | 10.5% |
| 8 | 0.05% - 0.5% | |
| 9 | 1% - 2% | 1% - 2% |
| 10 | 1% - 2% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 24 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Feta | Feta |
| 2 | Provalone | Mozzarella |
| 3 | Monterey Jack | Gruyere |
| 4 | Queso Fresco | Queso Fresco |
| 5 | Gruyere | Cheddar Mild |
| 6 | Edam/Gouda | Edam/Gouda |
| 7 | Swiss | Swiss |
| 8 | Cheddar Mild | Cheddar Sharp |
| 9 | Gruyere | Monterey Jack |
| 10 | Parmesan | Parmesan |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 2 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 3 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 4 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 16 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 7 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 10 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 19 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Feed |
| 2 | Malty | No defect |
| 3 | Oxidized | Oxidized |
| 4 | Salty | Salty |
| 5 | No defect | Rancid |
| 6 | Foreign | Malty |
| 7 | Malty | Flat-watery |
| 8 | Feed | Garlic or onion |
| 9 | Rancid | Acid |
| 10 | Acid | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 09 |
| 2 | 03 | 10 |
| 3 | 02 | 04 |
| 4 | 04 | 04 |
| 5 | 02 | 02 |
| 6 | 03 | 01 |
| 7 | 02 | 07 |
| 8 | 03 | 01 |
| 9 | 05 | 01 |
| 10 | 06 | 01 |
| Milk Flavor - Score Max Points | 6 |
| 28 |
| CMT |
| Part | Contestant | Judge |
| 1 | 2 | 0 |
| 2 | 2 | 0 |
| 3 | 0 | 0 |
| 4 | 2 | 0 |
| 5 | 0 | 0 |
| 34 |
| Team Event |
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