| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | D |
| 2 | | D |
| 3 | | D |
| 4 | | B |
| 5 | | B |
| 6 | | B |
| 7 | | C |
| 8 | | D |
| 9 | | B |
| 10 | | A |
| 11 | | D |
| 12 | | A |
| 13 | | C |
| 14 | | C |
| 15 | | B |
| 16 | | A |
| 17 | | A |
| 18 | | A |
| 19 | | C |
| 20 | | C |
| 21 | | D |
| 22 | | A |
| 23 | | D |
| 24 | | B |
| 25 | | B |
| 26 | | A |
| 27 | | C |
| 28 | | A |
| 29 | | D |
| 30 | | A |
| Exam A - Points per Correct | 2 |
| |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | | B |
| 32 | | C |
| 33 | | B |
| 34 | | B |
| 35 | | D |
| 36 | | C |
| 37 | | A |
| 38 | | B |
| 39 | | B |
| 40 | | A |
| 41 | | C |
| 42 | | A |
| 43 | | C |
| 44 | | D |
| 45 | | B |
| 46 | | B |
| 47 | | B |
| 48 | | D |
| 49 | | B |
| 50 | | A |
| Exam B - Points per Correct | 2 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Sour Cream | Sour Cream |
| 3 | heavy Cream | heavy Cream |
| 4 | Butter | Margarine |
| 5 | Milk | Milk |
| 6 | Margarine | Butter |
| 7 | Light Whipped Cream | Half and Half |
| 8 | Flavored Milk | Flavored Milk |
| 9 | Non Dairy Milk | Non Dairy Milk |
| 10 | Half and Half | Non Dairy Creamer |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | 1% - 2% |
| 2 | 10.5% | 18% |
| 3 | 18% | 36% |
| 4 | 80% | Non Dairy Variable Fat |
| 5 | 1% - 2% | 3.25% - 3.5% |
| 6 | 18% | 80% |
| 7 | 3.25% - 3.5% | 10.5% |
| 8 | 3.25% - 3.5% | 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 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Provalone |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Provalone | Mozzarella |
| 4 | Havarti | Cheddar Sharp |
| 5 | Brie | Monterey Jack |
| 6 | Gruyere | Edam/Gouda |
| 7 | Parmesan | Provalone |
| 8 | Ricotta | Queso Fresco |
| 9 | Muenster | Swiss |
| 10 | Cheddar Sharp | Cheddar Sharp |
| Cheese Identification - Points per ID | 10 |
| 20 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Flat-watery |
| 2 | Bitter | Feed |
| 3 | Flat-watery | No defect |
| 4 | Feed | Oxidized |
| 5 | Foreign | No defect |
| 6 | Salty | Salty |
| 7 | Oxidized | Flat-watery |
| 8 | Garlic or onion | Malty |
| 9 | Rancid | Bitter |
| 10 | Acid | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 07 |
| 2 | 04 | 08 |
| 3 | 01 | 10 |
| 4 | 03 | 05 |
| 5 | 02 | 10 |
| 6 | 08 | 05 |
| 7 | 04 | 08 |
| 8 | 04 | 03 |
| 9 | 08 | 01 |
| 10 | 03 | 02 |
| Milk Flavor - Score Max Points | 10 |
| 59 |
| Team Activity - Presentation |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |