| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | C | D |
| 3 | B | C |
| 4 | B | B |
| 5 | | D |
| 6 | C | A |
| 7 | B | A |
| 8 | D | A |
| 9 | D | B |
| 10 | D | D |
| 11 | A | D |
| 12 | D | D |
| 13 | C | B |
| 14 | A | D |
| 15 | B | C |
| 16 | A | D |
| 17 | B | B |
| 18 | C | C |
| 19 | C | A |
| 20 | B | A |
| 21 | B | D |
| 22 | D | B |
| 23 | A | C |
| 24 | C | A |
| 25 | A | D |
| Exam A - Points per Correct | 2 |
| 10 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | A | A |
| 3 | B | B |
| 4 | C | C |
| 5 | C | B |
| Problem Solving - Points per Correct | 5 |
| 20 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | | Non Dairy Milk |
| 2 | | Milk |
| 3 | | Margarine |
| 4 | | Flavored Milk |
| 5 | | Non Dairy Milk |
| 6 | | Milk |
| 7 | | Butter |
| 8 | | heavy Cream |
| 9 | | Half and Half |
| 10 | | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | | 1% - 2% |
| 3 | | Non Dairy Variable Fat |
| 4 | | 1% - 2% |
| 5 | | Non Dairy Variable Fat |
| 6 | | 3.25% - 3.5% |
| 7 | | 80% |
| 8 | | 36% |
| 9 | | 10.5% |
| 10 | | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Muenster | Mozzarella |
| 2 | Swiss | Swiss |
| 3 | Gruyere | Provalone |
| 4 | Processed American | Cheddar Mild |
| 5 | Mozzarella | Mozzarella |
| 6 | Provalone | Provalone |
| 7 | Cheddar Sharp | Cheddar Sharp |
| 8 | Cheddar Mild | Cheddar Mild |
| 9 | Queso Fresco | Parmesan |
| 10 | Havarti | Monterey Jack |
| Cheese Identification - Points per ID | 5 |
| 25 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Acid |
| 2 | Rancid | Flat-watery |
| 3 | Acid | Bitter |
| 4 | Bitter | No defect |
| 5 | Rancid | Garlic or onion |
| 6 | Flat-watery | Oxidized |
| 7 | Acid | Salty |
| 8 | Flat-watery | Flat-watery |
| 9 | No defect | No defect |
| 10 | No defect | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | 03 |
| 2 | 01 | 09 |
| 3 | 04 | 04 |
| 4 | 02 | 10 |
| 5 | 07 | 05 |
| 6 | 03 | 05 |
| 7 | 04 | 07 |
| 8 | 03 | 09 |
| 9 | 01 | 10 |
| 10 | 01 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 57 |
| CMT |
| |
| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Natural | |
| 2 | Natural | |
| 3 | Natural | |
| 4 | Imitation | |
| 5 | Natural | |
| 6 | Natural | |
| 7 | Imitation | |
| 8 | Imitation | |
| 9 | Natural | |
| 10 | Natural | |
| 0 |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |