| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | B | C |
| 3 | D | C |
| 4 | D | B |
| 5 | B | C |
| 6 | C | C |
| 7 | C | B |
| 8 | D | B |
| 9 | C | B |
| 10 | B | B |
| 11 | A | C |
| 12 | D | B |
| 13 | D | B |
| 14 | A | B |
| 15 | B | A |
| 16 | B | C |
| 17 | D | B |
| 18 | B | C |
| 19 | C | D |
| 20 | D | D |
| Exam A - Points per Correct | 3 |
| 9 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | B |
| 32 | A | C |
| 33 | B | C |
| 34 | B | B |
| 35 | C | C |
| 36 | B | B |
| 37 | D | A |
| 38 | C | C |
| 39 | A | C |
| 40 | B | A |
| 41 | B | B |
| 42 | A | D |
| 43 | C | C |
| 44 | C | C |
| 45 | A | B |
| 46 | A | D |
| 47 | D | D |
| 48 | B | B |
| 49 | A | D |
| 50 | B | C |
| 51 | B | |
| Exam B - Points per Correct | 3 |
| 27 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | A | B |
| 3 | D | C |
| 4 | C | B |
| 5 | A | C |
| 6 | C | C |
| 7 | A | C |
| 8 | B | C |
| 9 | C | C |
| 10 | C | C |
| 11 | D | C |
| 12 | C | C |
| 13 | C | C |
| 14 | C | C |
| 15 | B | B |
| 16 | A | A |
| 17 | D | D |
| 18 | A | B |
| 19 | B | B |
| 20 | D | C |
| Problem Solving - Points per Correct | 6 |
| 60 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 2 | Butter | Butter |
| 3 | heavy Cream | heavy Cream |
| 4 | Non Dairy Creamer | Non Dairy Creamer |
| 5 | Half and Half | Milk |
| 6 | Flavored Milk | Flavored Milk |
| 7 | Milk | Milk |
| 8 | Non Dairy Milk | Non Dairy Milk |
| 9 | Sour Cream | Sour Cream |
| 10 | Margarine | Margarine |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 54 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 2 | 80% | 80% |
| 3 | 36% | 36% |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 18% | 1% - 2% |
| 6 | 10.5% | 1% - 2% |
| 7 | 10.5% | 3.25% - 3.5% |
| 8 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 9 | 30% | 18% |
| 10 | 3.25% - 3.5% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Havarti | Havarti |
| 3 | Ricotta | Feta |
| 4 | Cream/Neufchatel | Edam/Gouda |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Gruyere | Queso Fresco |
| 7 | Parmesan | Parmesan |
| 8 | Brie | Brie |
| 9 | Muenster | Muenster |
| 10 | Romano | Gruyere |
| Cheese Identification - Points per ID | 4 |
| 24 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Bitter |
| 2 | Foreign | Acid |
| 3 | Rancid | Feed |
| 4 | Acid | Rancid |
| 5 | Feed | Malty |
| 6 | Flat-watery | Flat-watery |
| 7 | Bitter | Salty |
| 8 | No defect | No defect |
| 9 | Garlic or onion | Garlic or onion |
| 10 | Malty | Foreign |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 03 |
| 3 | | 08 |
| 4 | | 04 |
| 5 | | 01 |
| 6 | | 08 |
| 7 | | 07 |
| 8 | | 10 |
| 9 | | 01 |
| 10 | | 03 |
| Milk Flavor - Score Max Points | 6 |
| |
| CMT |
| Part | Contestant | Judge |
| 1 | 2 | 8 |
| 2 | 4 | 8 |
| 3 | 6 | 6 |
| 4 | 0 | 0 |
| 22 |