| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | D | D |
| 3 | D | D |
| 4 | B | B |
| 5 | B | B |
| 6 | B | B |
| 7 | C | C |
| 8 | D | D |
| 9 | B | B |
| 10 | A | A |
| 11 | D | D |
| 12 | A | A |
| 13 | C | C |
| 14 | C | C |
| 15 | B | B |
| 16 | B | A |
| 17 | A | A |
| 18 | A | A |
| 19 | C | C |
| 20 | C | C |
| 21 | C | D |
| 22 | A | A |
| 23 | D | D |
| 24 | B | B |
| 25 | D | B |
| 26 | A | A |
| 27 | C | C |
| 28 | A | A |
| 29 | D | D |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 52 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | C | C |
| 33 | B | B |
| 34 | B | B |
| 35 | D | D |
| 36 | C | C |
| 37 | B | A |
| 38 | C | B |
| 39 | B | B |
| 40 | A | A |
| 41 | B | C |
| 42 | A | A |
| 43 | C | C |
| 44 | D | D |
| 45 | B | B |
| 46 | B | B |
| 47 | D | B |
| 48 | D | D |
| 49 | B | B |
| 50 | A | A |
| Exam B - Points per Correct | 2 |
| 32 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Non Dairy Sour Cream | Sour Cream |
| 3 | Half and Half | heavy Cream |
| 4 | Margarine | Margarine |
| 5 | Milk | Milk |
| 6 | Butter | Butter |
| 7 | Milk | Half and Half |
| 8 | Flavored Milk | Flavored Milk |
| 9 | Non Dairy Milk | Non Dairy Milk |
| 10 | Non Dairy Creamer | Non Dairy Creamer |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 1% - 2% |
| 2 | Non Dairy Variable Fat | 18% |
| 3 | 10.5% | 36% |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 3.25% - 3.5% | 3.25% - 3.5% |
| 6 | 80% | 80% |
| 7 | 3.25% - 3.5% | 10.5% |
| 8 | 1% - 2% | 1% - 2% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 0.05% - 0.5% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 24 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Provalone |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Mozzarella | Mozzarella |
| 4 | Gruyere | Cheddar Sharp |
| 5 | Cheddar Mild | Monterey Jack |
| 6 | Brie | Edam/Gouda |
| 7 | Havarti | Provalone |
| 8 | Queso Fresco | Queso Fresco |
| 9 | Edam/Gouda | Swiss |
| 10 | Gruyere | Cheddar Sharp |
| Cheese Identification - Points per ID | 10 |
| 40 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | Feed | Feed |
| 3 | Bitter | No defect |
| 4 | Malty | Oxidized |
| 5 | No defect | No defect |
| 6 | Salty | Salty |
| 7 | Feed | Flat-watery |
| 8 | Malty | Malty |
| 9 | Acid | Bitter |
| 10 | No defect | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 25 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | 07 |
| 2 | 03 | 08 |
| 3 | 02 | 10 |
| 4 | 02 | 05 |
| 5 | 01 | 10 |
| 6 | 04 | 05 |
| 7 | 01 | 08 |
| 8 | 04 | 03 |
| 9 | 10 | 01 |
| 10 | 01 | 02 |
| Milk Flavor - Score Max Points | 10 |
| 51 |
| Team Activity - Presentation |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |