| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | B | B |
| 3 | B | B |
| 4 | C | C |
| 5 | C | B |
| 6 | A | A |
| 7 | D | B |
| 8 | B | B |
| 9 | B | B |
| 10 | A | B |
| 11 | D | C |
| 12 | B | B |
| 13 | A | C |
| 14 | C | A |
| 15 | A | A |
| 16 | A | A |
| 17 | C | C |
| 18 | B | B |
| 19 | C | C |
| 20 | A | A |
| 21 | D | D |
| 22 | B | B |
| 23 | D | A |
| 24 | B | B |
| 25 | D | D |
| 26 | C | C |
| 27 | C | A |
| 28 | B | A |
| 29 | A | A |
| 30 | D | A |
| Exam A - Points per Correct | 4 |
| 76 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | B | C |
| 33 | C | C |
| 34 | A | B |
| 35 | C | B |
| 36 | B | C |
| 37 | D | B |
| 38 | A | A |
| 39 | C | C |
| 40 | B | B |
| 41 | D | A |
| 42 | A | B |
| 43 | A | B |
| 44 | B | A |
| 45 | C | C |
| 46 | A | A |
| 47 | D | B |
| 48 | C | B |
| 49 | B | B |
| 50 | C | C |
| 51 | A | A |
| 52 | D | C |
| 53 | B | B |
| 54 | C | B |
| 55 | B | C |
| 56 | D | B |
| 57 | A | B |
| 58 | B | B |
| 59 | C | B |
| 60 | A | C |
| Exam B - Points per Correct | 4 |
| 48 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 3 | Non Dairy Flavored Beverage | Non Dairy Milk |
| 4 | Non Dairy Creamer | Milk |
| 5 | heavy Cream | Sour Cream |
| 6 | Half and Half | Half and Half |
| 7 | Flavored Milk | Non Dairy Creamer |
| 8 | Margarine | Butter |
| 9 | Butter | Margarine |
| 10 | Non Dairy Sour Cream | 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 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 10.5% | 3.25% - 3.5% |
| 5 | 30% | 18% |
| 6 | 1% - 2% | 10.5% |
| 7 | 18% | Non Dairy Variable Fat |
| 8 | 3.25% - 3.5% | 80% |
| 9 | 30% | Non Dairy Variable Fat |
| 10 | 36% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Ricotta | Romano |
| 2 | Swiss | Monterey Jack |
| 3 | Cheddar Sharp | Cheddar Sharp |
| 4 | Cream/Neufchatel | Blue/Bleu |
| 5 | Gruyere | Queso Fresco |
| 6 | Muenster | Muenster |
| 7 | Feta | Swiss |
| 8 | Cheddar Mild | Cheddar Mild |
| 9 | Parmesan | Mozzarella |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Acid |
| 2 | Malty | Feed |
| 3 | Garlic or onion | Garlic or onion |
| 4 | No defect | Malty |
| 5 | Oxidized | No defect |
| 6 | Salty | Salty |
| 7 | Feed | Flat-watery |
| 8 | Flat-watery | No defect |
| 9 | Foreign | Oxidized |
| 10 | Rancid | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 12 |