| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | D | D |
| 3 | B | C |
| 4 | C | C |
| 5 | A | A |
| 6 | B | B |
| 7 | C | C |
| 8 | C | C |
| 9 | D | A |
| 10 | A | B |
| 11 | C | D |
| 12 | B | B |
| 13 | B | C |
| 14 | A | A |
| 15 | C | A |
| 16 | D | D |
| 17 | C | B |
| 18 | A | D |
| 19 | D | A |
| 20 | B | C |
| 21 | B | B |
| 22 | C | B |
| 23 | A | B |
| 24 | B | D |
| 25 | A | A |
| 26 | C | C |
| 27 | B | B |
| 28 | C | C |
| 29 | D | D |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 32 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | D |
| 32 | C | B |
| 33 | B | B |
| 34 | A | A |
| 35 | A | C |
| 36 | C | C |
| 37 | A | D |
| 38 | D | A |
| 39 | B | B |
| 40 | C | D |
| 41 | B | A |
| 42 | D | C |
| 43 | B | A |
| 44 | A | A |
| 45 | D | C |
| 46 | D | C |
| 47 | D | B |
| 48 | A | A |
| 49 | C | D |
| 50 | B | C |
| Exam B - Points per Correct | 2 |
| 12 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Light Whipped Cream | Milk |
| 2 | Milk | Milk |
| 3 | Sour Cream | Sour Cream |
| 4 | Margarine | Butter |
| 5 | Non Dairy Milk | Non Dairy Creamer |
| 6 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 7 | Butter | Margarine |
| 8 | heavy Cream | heavy Cream |
| 9 | Half and Half | Non Dairy Milk |
| 10 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | 3.25% - 3.5% |
| 2 | 1% - 2% | 1% - 2% |
| 3 | 36% | 18% |
| 4 | 80% | 80% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 80% | Non Dairy Variable Fat |
| 8 | 18% | 36% |
| 9 | 10.5% | Non Dairy Variable Fat |
| 10 | 36% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Cheddar Sharp |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Processed American | Processed American |
| 4 | Edam/Gouda | Cheddar Sharp |
| 5 | Cheddar Mild | Monterey Jack |
| 6 | Cheddar Sharp | Edam/Gouda |
| 7 | Monterey Jack | Provalone |
| 8 | Gruyere | Gruyere |
| 9 | Swiss | Swiss |
| 10 | Provalone | Provalone |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Salty |
| 2 | Bitter | Feed |
| 3 | Feed | Malty |
| 4 | Oxidized | Oxidized |
| 5 | No defect | Flat-watery |
| 6 | Rancid | Feed |
| 7 | Flat-watery | No defect |
| 8 | Acid | Oxidized |
| 9 | Foreign | No defect |
| 10 | Salty | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 04 |
| 2 | 09 | 08 |
| 3 | 01 | 02 |
| 4 | 07 | 03 |
| 5 | 05 | 08 |
| 6 | 03 | 07 |
| 7 | 08 | 10 |
| 8 | 10 | 02 |
| 9 | 06 | 10 |
| 10 | 02 | 01 |
| Milk Flavor - Score Max Points | 6 |
| 34 |
| Team Activity - Presentation |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |