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