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