| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | C | B |
| 3 | C | A |
| 4 | D | D |
| 5 | B | C |
| 6 | A | C |
| 7 | C | D |
| 8 | D | B |
| 9 | B | C |
| 10 | D | B |
| 11 | A | D |
| 12 | D | A |
| 13 | B | B |
| 14 | C | D |
| 15 | D | A |
| 16 | C | B |
| 17 | A | A |
| 18 | C | D |
| 19 | | B |
| 20 | B | B |
| 21 | C | B |
| 22 | D | C |
| 23 | B | D |
| 24 | | D |
| 25 | A | C |
| 26 | D | A |
| 27 | C | A |
| 28 | D | B |
| 29 | B | A |
| 30 | D | A |
| Exam A - Points per Correct | 2 |
| 8 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | A |
| 32 | A | A |
| 33 | D | B |
| 34 | B | C |
| 35 | D | B |
| 36 | A | D |
| 37 | C | C |
| 38 | B | B |
| 39 | D | C |
| 40 | C | B |
| 41 | A | A |
| 42 | C | B |
| 43 | D | C |
| 44 | B | B |
| 45 | D | C |
| 46 | C | D |
| 47 | | D |
| 48 | B | A |
| 49 | D | C |
| 50 | A | D |
| 51 | D | D |
| 52 | B | A |
| 53 | C | B |
| 54 | | A |
| 55 | A | A |
| 56 | B | A |
| 57 | C | B |
| 58 | A | A |
| 59 | B | B |
| 60 | D | A |
| Exam B - Points per Correct | 2 |
| 18 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | B |
| 3 | D | D |
| 4 | A | D |
| 5 | C | D |
| 6 | D | |
| 7 | C | |
| 8 | C | |
| 9 | D | |
| 10 | B | |
| 11 | A | |
| 12 | C | |
| 13 | B | |
| 14 | D | |
| 15 | A | |
| Problem Solving - Points per Correct | 20 |
| 40 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Non Dairy Creamer |
| 2 | Butter | Milk |
| 3 | Non Dairy Flavored Beverage | Milk |
| 4 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 5 | Non Dairy Creamer | heavy Cream |
| 6 | Sour Cream | Non Dairy Milk |
| 7 | heavy Cream | Butter |
| 8 | Half and Half | Margarine |
| 9 | Butter | Sour Cream |
| 10 | Light Whipped Cream | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 10 |
| 0 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 2 | 10.5% | 3.25% - 3.5% |
| 3 | 1% - 2% | 1% - 2% |
| 4 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 5 | 18% | 36% |
| 6 | 30% | Non Dairy Variable Fat |
| 7 | | 80% |
| 8 | 80% | |
| 9 | 36% | 18% |
| 10 | Non Dairy Variable Fat | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Blue/Bleu | Feta |
| 2 | | Provalone |
| 3 | Cream/Neufchatel | Mozzarella |
| 4 | Brie | Swiss |
| 5 | Cheddar Sharp | Havarti |
| 6 | Colby | Edam/Gouda |
| 7 | Processed American | Muenster |
| 8 | Edam/Gouda | Cream/Neufchatel |
| 9 | Havarti | Parmesan |
| 10 | Provalone | Processed American |
| Cheese Identification - Points per ID | 4 |
| 0 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 2 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 3 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 4 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 5 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 17 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 7 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 10 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes |
| 18 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Foreign |
| 2 | Acid | Flat-watery |
| 3 | Bitter | Salty |
| 4 | Flat-watery | Garlic or onion |
| 5 | No defect | Malty |
| 6 | Foreign | Acid |
| 7 | Salty | No defect |
| 8 | Feed | Oxidized |
| 9 | Oxidized | Salty |
| 10 | Rancid | No defect |
| Milk Flavor - Points per Defect | 6 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 03 | 03 |
| 2 | 05 | 08 |
| 3 | 03 | 06 |
| 4 | 02 | 03 |
| 5 | 01 | 03 |
| 6 | | 02 |
| 7 | 03 | 10 |
| 8 | 05 | 04 |
| 9 | 04 | 06 |
| 10 | 08 | 10 |
| Milk Flavor - Score Max Points | 6 |
| 34 |