| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | D | D |
| 3 | A | C |
| 4 | C | C |
| 5 | A | A |
| 6 | C | B |
| 7 | B | C |
| 8 | B | C |
| 9 | D | A |
| 10 | B | B |
| 11 | B | D |
| 12 | C | B |
| 13 | B | C |
| 14 | A | A |
| 15 | A | A |
| 16 | C | D |
| 17 | B | B |
| 18 | B | D |
| 19 | C | A |
| 20 | C | C |
| 21 | B | B |
| 22 | B | B |
| 23 | B | B |
| 24 | D | D |
| 25 | A | A |
| 26 | B | C |
| 27 | B | B |
| 28 | B | C |
| 29 | B | D |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 30 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | B | B |
| 33 | C | B |
| 34 | B | A |
| 35 | C | C |
| 36 | A | C |
| 37 | B | D |
| 38 | A | A |
| 39 | A | B |
| 40 | D | D |
| 41 | C | A |
| 42 | A | C |
| 43 | A | A |
| 44 | B | A |
| 45 | D | C |
| 46 | B | C |
| 47 | B | B |
| 48 | C | A |
| 49 | A | D |
| 50 | B | C |
| Exam B - Points per Correct | 2 |
| 14 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Milk | Milk |
| 3 | Sour Cream | Sour Cream |
| 4 | Butter | Butter |
| 5 | Non Dairy Creamer | Non Dairy Creamer |
| 6 | Flavored Milk | Non Dairy Flavored Beverage |
| 7 | Margarine | Margarine |
| 8 | Half and Half | heavy Cream |
| 9 | Non Dairy Milk | Non Dairy Milk |
| 10 | heavy Cream | Non Dairy Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 3.25% - 3.5% |
| 2 | 1% - 2% | 1% - 2% |
| 3 | 36% | 18% |
| 4 | 30% | 80% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 30% | Non Dairy Variable Fat |
| 8 | 3.25% - 3.5% | 36% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Cheddar Sharp |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Havarti | Processed American |
| 4 | Edam/Gouda | Cheddar Sharp |
| 5 | Mozzarella | Monterey Jack |
| 6 | Cheddar Sharp | Edam/Gouda |
| 7 | Romano | Provalone |
| 8 | Gruyere | Gruyere |
| 9 | Parmesan | Swiss |
| 10 | Swiss | Provalone |
| Cheese Identification - Points per ID | 4 |
| 8 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Salty |
| 2 | Foreign | Feed |
| 3 | Oxidized | Malty |
| 4 | Feed | Oxidized |
| 5 | Flat-watery | Flat-watery |
| 6 | No defect | Feed |
| 7 | Acid | No defect |
| 8 | Salty | Oxidized |
| 9 | Garlic or onion | No defect |
| 10 | Malty | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 04 |
| 2 | 08 | 08 |
| 3 | 07 | 02 |
| 4 | 05 | 03 |
| 5 | 09 | 08 |
| 6 | 10 | 07 |
| 7 | 04 | 10 |
| 8 | 03 | 02 |
| 9 | 02 | 10 |
| 10 | 06 | 01 |
| Milk Flavor - Score Max Points | 6 |
| 28 |
| Team Activity - Presentation |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |