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