| Definition | Responses | Score |
| Milk Quality Test Part A |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | B | B |
| 3 | D | B |
| 4 | B | A |
| 5 | B | B |
| 6 | A | D |
| 7 | B | C |
| 8 | A | B |
| 9 | C | C |
| 10 | B | B |
| 11 | A | A |
| 12 | D | D |
| 13 | D | D |
| 14 | A | A |
| 15 | A | B |
| 16 | D | D |
| 17 | B | B |
| 18 | A | A |
| 19 | B | A |
| 20 | B | B |
| 21 | A | A |
| 22 | C | C |
| 23 | B | C |
| 24 | A | C |
| 25 | A | A |
| 26 | D | A |
| 27 | B | B |
| 28 | C | D |
| 29 | B | C |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 34 |
| Milk Quality Test Part B |
| Part | Contestant | Judge |
| 31 | A | D |
| 32 | B | D |
| 33 | D | D |
| 34 | B | D |
| 35 | B | C |
| 36 | D | D |
| 37 | B | B |
| 38 | A | A |
| 39 | A | A |
| 40 | A | A |
| 41 | C | D |
| 42 | A | A |
| 43 | B | C |
| 44 | A | A |
| 45 | B | B |
| 46 | A | D |
| 47 | B | A |
| 48 | D | C |
| 49 | B | A |
| 50 | C | D |
| Exam B - Points per Correct | 2 |
| 18 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Flavored Milk | Milk |
| 3 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 4 | Milk | Butter |
| 5 | Half and Half | heavy Cream |
| 6 | Non Dairy Flavored Beverage | Milk |
| 7 | Non Dairy Flavored Beverage | Half and Half |
| 8 | Milk | Non Dairy Flavored Beverage |
| 9 | Milk | Flavored Milk |
| 10 | Sour Cream | Margarine |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 6 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 1% - 2% |
| 2 | 1% - 2% | 3.25% - 3.5% |
| 3 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 4 | 10.5% | 80% |
| 5 | 1% - 2% | 36% |
| 6 | 0.05% - 0.5% | 0.05% - 0.5% |
| 7 | 1% - 2% | 10.5% |
| 8 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 9 | 0.05% - 0.5% | 1% - 2% |
| 10 | 10.5% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Cheddar Mild |
| 2 | Romano | Swiss |
| 3 | Blue/Bleu | Blue/Bleu |
| 4 | Monterey Jack | Mozzarella |
| 5 | Muenster | Provalone |
| 6 | Cheddar Mild | Cheddar Sharp |
| 7 | Mozzarella | Monterey Jack |
| 8 | Edam/Gouda | Muenster |
| 9 | Cheddar Sharp | Cheddar Sharp |
| 10 | Provalone | Processed American |
| Cheese Identification - Points per ID | 10 |
| 20 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Flat-watery |
| 2 | Acid | Acid |
| 3 | Oxidized | No defect |
| 4 | Garlic or onion | Garlic or onion |
| 5 | No defect | Oxidized |
| 6 | Feed | Feed |
| 7 | Rancid | Oxidized |
| 8 | Malty | Rancid |
| 9 | Acid | Malty |
| 10 | Flat-watery | Salty |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Intensity Range Score |
| Part | Contestant | Judge |
| 1 | 05 | 08 |
| 2 | | 02 |
| 3 | 06 | 10 |
| 4 | 04 | 02 |
| 5 | 10 | 02 |
| 6 | 05 | 08 |
| 7 | 04 | 04 |
| 8 | 02 | 02 |
| 9 | 05 | 04 |
| 10 | 04 | 07 |
| Milk Flavor - Score Max Points | 10 |
| 66 |
| Team Activity |
| |
| Team Activity - Total Score |
| |