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