| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | B | B |
| 3 | B | B |
| 4 | C | C |
| 5 | C | B |
| 6 | A | A |
| 7 | B | B |
| 8 | B | B |
| 9 | B | B |
| 10 | B | B |
| 11 | C | C |
| 12 | D | B |
| 13 | C | C |
| 14 | A | A |
| 15 | A | A |
| 16 | A | A |
| 17 | C | C |
| 18 | D | B |
| 19 | C | C |
| 20 | B | A |
| 21 | D | D |
| 22 | B | B |
| 23 | A | A |
| 24 | B | B |
| 25 | D | D |
| 26 | C | C |
| 27 | D | A |
| 28 | A | A |
| 29 | A | A |
| 30 | B | A |
| Exam A - Points per Correct | 4 |
| 96 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | A | C |
| 33 | C | C |
| 34 | C | B |
| 35 | B | B |
| 36 | C | C |
| 37 | B | B |
| 38 | A | A |
| 39 | C | C |
| 40 | D | B |
| 41 | A | A |
| 42 | B | B |
| 43 | B | B |
| 44 | B | A |
| 45 | C | C |
| 46 | A | A |
| 47 | B | B |
| 48 | B | B |
| 49 | B | B |
| 50 | A | C |
| 51 | A | A |
| 52 | B | C |
| 53 | D | B |
| 54 | B | B |
| 55 | C | C |
| 56 | D | B |
| 57 | B | B |
| 58 | B | B |
| 59 | B | B |
| 60 | C | C |
| Exam B - Points per Correct | 4 |
| 88 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 3 | Half and Half | Non Dairy Milk |
| 4 | Milk | Milk |
| 5 | Sour Cream | Sour Cream |
| 6 | Light Whipped Cream | Half and Half |
| 7 | Non Dairy Creamer | Non Dairy Creamer |
| 8 | Butter | Butter |
| 9 | Margarine | Margarine |
| 10 | heavy Cream | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 3.25% - 3.5% |
| 2 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 3 | 10.5% | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 3.25% - 3.5% |
| 5 | 80% | 18% |
| 6 | 18% | 10.5% |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | 80% | 80% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 30% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Parmesan | Romano |
| 2 | Cheddar Sharp | Monterey Jack |
| 3 | Cheddar Mild | Cheddar Sharp |
| 4 | Blue/Bleu | Blue/Bleu |
| 5 | Feta | Queso Fresco |
| 6 | Provalone | Muenster |
| 7 | Swiss | Swiss |
| 8 | Processed American | Cheddar Mild |
| 9 | Mozzarella | Mozzarella |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Acid |
| 2 | Garlic or onion | Feed |
| 3 | Bitter | Garlic or onion |
| 4 | Foreign | Malty |
| 5 | Oxidized | No defect |
| 6 | Salty | Salty |
| 7 | Flat-watery | Flat-watery |
| 8 | No defect | No defect |
| 9 | Feed | Oxidized |
| 10 | Malty | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 24 |