| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | C | B |
| 3 | A | B |
| 4 | B | C |
| 5 | C | B |
| 6 | A | A |
| 7 | B | B |
| 8 | B | B |
| 9 | B | B |
| 10 | B | B |
| 11 | C | C |
| 12 | B | B |
| 13 | C | C |
| 14 | A | A |
| 15 | C | A |
| 16 | A | A |
| 17 | C | C |
| 18 | A | B |
| 19 | C | C |
| 20 | D | A |
| 21 | D | D |
| 22 | B | B |
| 23 | A | A |
| 24 | B | B |
| 25 | D | D |
| 26 | B | C |
| 27 | D | A |
| 28 | C | A |
| 29 | A | A |
| 30 | A | A |
| Exam A - Points per Correct | 4 |
| 76 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | C | C |
| 33 | B | C |
| 34 | B | B |
| 35 | B | B |
| 36 | C | C |
| 37 | B | B |
| 38 | A | A |
| 39 | C | C |
| 40 | A | B |
| 41 | A | A |
| 42 | C | B |
| 43 | A | B |
| 44 | A | A |
| 45 | C | C |
| 46 | D | A |
| 47 | A | B |
| 48 | C | B |
| 49 | C | B |
| 50 | A | C |
| 51 | B | A |
| 52 | A | C |
| 53 | B | B |
| 54 | B | B |
| 55 | B | C |
| 56 | C | B |
| 57 | B | B |
| 58 | D | B |
| 59 | B | B |
| 60 | C | C |
| Exam B - Points per Correct | 4 |
| 64 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Half and Half | Non Dairy Flavored Beverage |
| 3 | Non Dairy Flavored Beverage | Non Dairy Milk |
| 4 | heavy Cream | Milk |
| 5 | Sour Cream | Sour Cream |
| 6 | Milk | Half and Half |
| 7 | Non Dairy Creamer | Non Dairy Creamer |
| 8 | Butter | Butter |
| 9 | Margarine | Margarine |
| 10 | Non Dairy Milk | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 3.25% - 3.5% |
| 2 | 30% | Non Dairy Variable Fat |
| 3 | 10.5% | Non Dairy Variable Fat |
| 4 | 36% | 3.25% - 3.5% |
| 5 | 3.25% - 3.5% | 18% |
| 6 | 1% - 2% | 10.5% |
| 7 | 80% | Non Dairy Variable Fat |
| 8 | 18% | 80% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Gruyere | Romano |
| 2 | Provalone | Monterey Jack |
| 3 | Cheddar Sharp | Cheddar Sharp |
| 4 | Blue/Bleu | Blue/Bleu |
| 5 | Ricotta | Queso Fresco |
| 6 | Brie | Muenster |
| 7 | Swiss | Swiss |
| 8 | Cheddar Mild | Cheddar Mild |
| 9 | Mozzarella | Mozzarella |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Acid |
| 2 | Feed | Feed |
| 3 | Malty | Garlic or onion |
| 4 | Flat-watery | Malty |
| 5 | Oxidized | No defect |
| 6 | No defect | Salty |
| 7 | Acid | Flat-watery |
| 8 | Bitter | No defect |
| 9 | Garlic or onion | Oxidized |
| 10 | Salty | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 6 |