| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | D | C |
| 3 | C | C |
| 4 | A | A |
| 5 | D | D |
| 6 | C | C |
| 7 | E | E |
| 8 | D | D |
| 9 | B | B |
| 10 | C | A |
| 11 | D | D |
| 12 | A | B |
| 13 | B | A |
| 14 | C | E |
| 15 | D | A |
| 16 | B | B |
| 17 | B | D |
| 18 | A | A |
| 19 | B | C |
| 20 | E | D |
| 21 | D | A |
| 22 | B | D |
| 23 | E | D |
| 24 | B | C |
| 25 | A | D |
| 26 | A | A |
| 27 | C | B |
| 28 | D | C |
| 29 | E | E |
| 30 | B | C |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | C |
| 32 | E | E |
| 33 | E | C |
| 34 | D | D |
| 35 | D | A |
| 36 | E | B |
| 37 | A | E |
| 38 | D | C |
| 39 | B | E |
| 40 | D | A |
| Exam B - Points per Correct | 2 |
| 6 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | E | A |
| 3 | C | C |
| 4 | D | C |
| 5 | B | C |
| 6 | C | D |
| 7 | A | C |
| 8 | D | C |
| 9 | B | C |
| 10 | A | C |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Milk |
| 2 | Milk | Half and Half |
| 3 | Half and Half | Non Dairy Creamer |
| 4 | heavy Cream | heavy Cream |
| 5 | Non Dairy Creamer | Non Dairy Milk |
| 6 | Non Dairy Flavored Beverage | Milk |
| 7 | Flavored Milk | Flavored Milk |
| 8 | Light Whipped Cream | Light Whipped Cream |
| 9 | Butter | Butter |
| 10 | Margarine | Margarine |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 3.25% - 3.5% |
| 2 | 3.25% - 3.5% | 10.5% |
| 3 | 1% - 2% | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 36% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 7 | 10.5% | 3.25% - 3.5% |
| 8 | 30% | 30% |
| 9 | 10.5% | 80% |
| 10 | 18% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Sharp |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Cheddar Mild | Processed American |
| 4 | Mozzarella | Provalone |
| 5 | Havarti | Parmesan |
| 6 | Muenster | Muenster |
| 7 | Swiss | Swiss |
| 8 | Colby | Edam/Gouda |
| 9 | Ricotta | Ricotta |
| 10 | Provalone | Mozzarella |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Flat-watery | Bitter |
| 3 | Feed | Salty |
| 4 | Malty | Acid |
| 5 | No defect | Flat-watery |
| 6 | Oxidized | Oxidized |
| 7 | Foreign | No defect |
| 8 | Acid | Feed |
| 9 | Rancid | Malty |
| 10 | Salty | Rancid |
| Milk Flavor - Points per Defect | 6 |
| 12 |