| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | A | D |
| 3 | C | D |
| 4 | A | A |
| 5 | C | B |
| 6 | A | C |
| 7 | B | B |
| 8 | A | B |
| 9 | C | C |
| 10 | A | D |
| 11 | D | C |
| 12 | A | D |
| 13 | A | A |
| 14 | C | A |
| 15 | B | B |
| 16 | B | B |
| 17 | A | A |
| 18 | A | A |
| 19 | A | B |
| 20 | B | B |
| 21 | D | C |
| 22 | C | B |
| 23 | C | C |
| 24 | B | B |
| 25 | A | B |
| Exam A - Points per Correct | 2 |
| 24 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Milk | Milk |
| 4 | Flavored Milk | Non Dairy Flavored Beverage |
| 5 | Non Dairy Creamer | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 2 | 1% - 2% | 1% - 2% |
| 3 | 1% - 2% | 3.25% - 3.5% |
| 4 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Swiss |
| 2 | Cheddar Sharp | Cheddar Sharp |
| 3 | Mozzarella | Monterey Jack |
| 4 | Cheddar Mild | Colby |
| 5 | Processed American | Mozzarella |
| 7 | Blue/Bleu | |
| Cheese Identification - Points per ID | 4 |
| 8 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Bitter |
| 2 | Garlic or onion | Garlic or onion |
| 3 | Salty | Salty |
| 4 | Bitter | Malty |
| 5 | Foreign | Foreign |
| 6 | Acid | Rancid |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 03 |
| 3 | | 08 |
| 4 | | 07 |
| 5 | 05 | 02 |
| 6 | 02 | 05 |
| 7 | 04 | |
| 8 | 06 | |
| 9 | 03 | |
| 10 | 03 | |
| Milk Flavor - Score Max Points | 6 |
| 6 |
| Team Activity - Total |
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