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