| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | C | B |
| 3 | C | C |
| 4 | A | A |
| 5 | D | D |
| 6 | B | C |
| 7 | D | D |
| 8 | A | A |
| 9 | A | C |
| 10 | C | C |
| 11 | B | B |
| 12 | A | C |
| 13 | A | A |
| 14 | D | D |
| 15 | A | A |
| 16 | A | A |
| 17 | B | B |
| 18 | B | C |
| 19 | B | A |
| 20 | C | B |
| 21 | D | D |
| 22 | C | A |
| 23 | B | C |
| 24 | A | A |
| 25 | C | D |
| 26 | B | B |
| 27 | C | D |
| 28 | A | A |
| 29 | B | B |
| 30 | A | C |
| Exam A - Points per Correct | 2 |
| 36 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | B |
| 32 | B | D |
| 33 | C | A |
| 34 | A | B |
| 35 | D | D |
| 36 | D | D |
| 37 | D | A |
| 38 | B | D |
| 39 | B | D |
| 40 | B | B |
| 41 | B | A |
| 42 | A | D |
| 43 | B | C |
| 44 | C | B |
| 45 | B | C |
| 46 | A | B |
| 47 | C | C |
| 48 | B | B |
| 49 | D | D |
| 50 | A | B |
| Exam B - Points per Correct | 2 |
| 12 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 3 | Margarine | Butter |
| 4 | Non Dairy Milk | Non Dairy Creamer |
| 5 | Non Dairy Sour Cream | Milk |
| 6 | Non Dairy Creamer | Half and Half |
| 7 | Non Dairy Sour Cream | Sour Cream |
| 8 | Half and Half | heavy Cream |
| 9 | Milk | Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 16 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 1% - 2% |
| 2 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 3 | Non Dairy Variable Fat | 80% |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | Non Dairy Variable Fat | 1% - 2% |
| 6 | Non Dairy Variable Fat | 10.5% |
| 7 | Non Dairy Variable Fat | 18% |
| 8 | 36% | 36% |
| 9 | 0.05% - 0.5% | 0.05% - 0.5% |
| 10 | 1% - 2% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Edam/Gouda |
| 2 | Mozzarella | Havarti |
| 3 | Gruyere | Provalone |
| 4 | Colby | Colby |
| 5 | Muenster | Muenster |
| 6 | Cheddar Sharp | Cheddar Mild |
| 7 | Ricotta | Feta |
| 8 | Cheddar Mild | Cheddar Sharp |
| 9 | Processed American | Processed American |
| 10 | Swiss | Swiss |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Feed |
| 2 | Acid | Acid |
| 3 | Rancid | Malty |
| 4 | Garlic or onion | Garlic or onion |
| 5 | No defect | No defect |
| 6 | Oxidized | Rancid |
| 7 | Salty | Salty |
| 8 | Flat-watery | Feed |
| 9 | Salty | Foreign |
| 10 | | Flat-watery |
| Milk Flavor - Points per Defect | 4 |
| 16 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 08 | 09 |
| 2 | 03 | 03 |
| 3 | 02 | 04 |
| 4 | 02 | 01 |
| 5 | 10 | 10 |
| 6 | 08 | 01 |
| 7 | 03 | 02 |
| 8 | 05 | 07 |
| 9 | 04 | 01 |
| Milk Flavor - Score Max Points | 10 |
| 73 |
| CMT |
| |
| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Natural | Natural |
| 2 | Natural | Natural |
| 3 | Imitation | Imitation |
| 4 | Natural | Natural |
| 5 | Imitation | Imitation |
| 6 | Imitation | Imitation |
| 7 | Natural | Natural |
| 8 | Imitation | Natural |
| 9 | Imitation | Imitation |
| 10 | Imitation | Natural |
| Natural/Imitation - Points per ID | 10 |
| 80 |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |