| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | B | D |
| 3 | C | A |
| 4 | A | D |
| 5 | B | B |
| 6 | C | C |
| 7 | D | D |
| 8 | C | D |
| 9 | C | A |
| 10 | C | C |
| 11 | A | A |
| 12 | D | A |
| 13 | C | B |
| 14 | A | C |
| 15 | B | D |
| 16 | C | D |
| 17 | C | A |
| 18 | B | D |
| 19 | D | D |
| 20 | C | B |
| 21 | D | D |
| 22 | D | D |
| 23 | D | D |
| 24 | D | C |
| 25 | A | A |
| 26 | D | C |
| 27 | C | C |
| 28 | C | C |
| 29 | B | B |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | C |
| 32 | A | A |
| 33 | D | B |
| 34 | B | B |
| 35 | C | B |
| 36 | A | B |
| 37 | D | A |
| 38 | B | B |
| 39 | B | C |
| 40 | B | D |
| 41 | C | A |
| 42 | C | B |
| 43 | D | C |
| 44 | C | B |
| 45 | D | C |
| 46 | B | B |
| 47 | D | D |
| 48 | D | A |
| 49 | D | A |
| 50 | C | C |
| 51 | B | D |
| 52 | C | D |
| 53 | D | D |
| 54 | C | D |
| 55 | A | B |
| 56 | C | D |
| 57 | D | B |
| 58 | A | B |
| 59 | A | D |
| 60 | B | C |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | C | A |
| 3 | A | A |
| 4 | A | D |
| 5 | D | B |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Margarine | Margarine |
| 3 | Light Whipped Cream | Non Dairy Sour Cream |
| 4 | Half and Half | heavy Cream |
| 5 | Flavored Milk | Non Dairy Flavored Beverage |
| 6 | Non Dairy Creamer | Non Dairy Milk |
| 7 | Non Dairy Flavored Beverage | Non Dairy Creamer |
| 8 | Non Day Whipped Topping | Sour Cream |
| 9 | Milk | Half and Half |
| 10 | Non Dairy Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 80% |
| 2 | 10.5% | Non Dairy Variable Fat |
| 3 | 36% | Non Dairy Variable Fat |
| 4 | 18% | 36% |
| 5 | 18% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | Non Dairy Variable Fat | 18% |
| 9 | 10.5% | 10.5% |
| 10 | Non Dairy Variable Fat | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 16 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Blue/Bleu | Blue/Bleu |
| 2 | Monterey Jack | Swiss |
| 3 | Havarti | Mozzarella |
| 4 | Colby | Processed American |
| 5 | Provalone | Provalone |
| 6 | Cheddar Mild | Colby |
| 7 | Queso Fresco | Feta |
| 8 | Swiss | Havarti |
| 9 | Muenster | Muenster |
| 10 | Cheddar Sharp | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 2 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 3 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 4 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 25 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 7 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: Yes |
| 10 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 21 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Flat-watery |
| 2 | Oxidized | Foreign |
| 3 | Rancid | Garlic or onion |
| 4 | No defect | No defect |
| 5 | Foreign | Malty |
| 6 | Acid | No defect |
| 7 | Flat-watery | Oxidized |
| 8 | Salty | Flat-watery |
| 9 | Feed | Malty |
| 10 | Malty | Salty |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 08 |
| 2 | 05 | 03 |
| 3 | 02 | 03 |
| 4 | 10 | 10 |
| 5 | 03 | 03 |
| 6 | 02 | 10 |
| 7 | 05 | 04 |
| 8 | 06 | 04 |
| 9 | 09 | 04 |
| 10 | 05 | 06 |
| Milk Flavor - Score Max Points | 6 |
| 38 |