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