| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | D | D |
| 3 | B | C |
| 4 | D | C |
| 5 | C | A |
| 6 | D | B |
| 7 | D | C |
| 8 | C | C |
| 9 | A | A |
| 10 | B | B |
| 11 | C | D |
| 12 | A | B |
| 13 | B | C |
| 14 | B | A |
| 15 | A | A |
| 16 | C | D |
| 17 | B | B |
| 18 | A | D |
| 19 | C | A |
| 20 | B | C |
| 21 | B | B |
| 22 | B | B |
| 23 | D | B |
| 24 | D | D |
| 25 | B | A |
| 26 | B | C |
| 27 | D | B |
| 28 | B | C |
| 29 | D | D |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 22 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | D |
| 32 | C | B |
| 33 | A | B |
| 34 | B | A |
| 35 | A | C |
| 36 | D | C |
| 37 | B | D |
| 38 | A | A |
| 39 | C | B |
| 40 | D | D |
| 41 | A | A |
| 42 | C | C |
| 43 | C | A |
| 44 | C | A |
| 45 | D | C |
| 46 | C | C |
| 47 | B | B |
| 48 | D | A |
| 49 | D | D |
| 50 | C | C |
| Exam B - Points per Correct | 2 |
| 16 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Half and Half | Milk |
| 3 | Margarine | Sour Cream |
| 4 | Butter | Butter |
| 5 | heavy Cream | Non Dairy Creamer |
| 6 | Flavored Milk | Non Dairy Flavored Beverage |
| 7 | Non Day Whipped Topping | Margarine |
| 8 | Non Dairy Flavored Beverage | heavy Cream |
| 9 | Non Dairy Milk | Non Dairy Milk |
| 10 | Sour Cream | Non Dairy Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 3.25% - 3.5% |
| 2 | 10.5% | 1% - 2% |
| 3 | 18% | 18% |
| 4 | 30% | 80% |
| 5 | 80% | Non Dairy Variable Fat |
| 6 | 36% | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | 0.05% - 0.5% | 36% |
| 9 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 10 | 36% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Cheddar Sharp |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Swiss | Processed American |
| 4 | Mozzarella | Cheddar Sharp |
| 5 | Colby | Monterey Jack |
| 6 | Cheddar Mild | Edam/Gouda |
| 7 | Gruyere | Provalone |
| 8 | Havarti | Gruyere |
| 9 | Parmesan | Swiss |
| 10 | Ricotta | Provalone |
| Cheese Identification - Points per ID | 4 |
| 4 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Salty |
| 2 | Flat-watery | Feed |
| 3 | Feed | Malty |
| 4 | Garlic or onion | Oxidized |
| 5 | No defect | Flat-watery |
| 6 | Oxidized | Feed |
| 7 | Bitter | No defect |
| 8 | Acid | Oxidized |
| 9 | Rancid | No defect |
| 10 | Salty | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | 04 |
| 2 | 03 | 08 |
| 3 | 06 | 02 |
| 4 | 04 | 03 |
| 5 | 10 | 08 |
| 6 | 07 | 07 |
| 7 | 08 | 10 |
| 8 | 05 | 02 |
| 9 | 09 | 10 |
| 10 | 01 | 01 |
| Milk Flavor - Score Max Points | 6 |
| 40 |
| Team Activity - Presentation |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |