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