| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | A |
| 2 | B | C |
| 3 | C | A |
| 4 | A | B |
| 5 | C | D |
| 6 | C | B |
| 7 | B | B |
| 8 | D | B |
| 9 | D | A |
| 10 | B | A |
| 11 | C | B |
| 12 | B | D |
| 13 | D | A |
| 14 | C | A |
| 15 | B | D |
| 16 | A | A |
| 17 | A | A |
| 18 | C | A |
| 19 | D | D |
| 20 | B | D |
| 21 | C | C |
| 22 | A | A |
| 23 | A | C |
| 24 | B | B |
| 25 | B | B |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 33 | D | |
| 35 | A | |
| Exam B - Points per Correct | 2 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | D | C |
| 3 | B | C |
| 4 | A | A |
| 5 | C | D |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Margarine |
| 2 | Milk | Half and Half |
| 3 | Sour Cream | Sour Cream |
| 4 | Margarine | Butter |
| 5 | Non Day Whipped Topping | Non Day Whipped Topping |
| 6 | Flavored Milk | Non Dairy Flavored Beverage |
| 7 | Sour Cream | Milk |
| 8 | Butter | Non Dairy Sour Cream |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Non Dairy Milk | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 20 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | | 10.5% |
| 3 | | 18% |
| 4 | | 80% |
| 5 | | Non Dairy Variable Fat |
| 6 | | Non Dairy Variable Fat |
| 7 | | 3.25% - 3.5% |
| 8 | | Non Dairy Variable Fat |
| 9 | | 1% - 2% |
| 10 | | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Monterey Jack |
| 2 | Cheddar Mild | Processed American |
| 3 | Cheddar Sharp | Edam/Gouda |
| 4 | Brie | Swiss |
| 5 | Mozzarella | Mozzarella |
| 6 | Monterey Jack | Cheddar Mild |
| 7 | Cheddar Sharp | Cheddar Sharp |
| 8 | Parmesan | Provalone |
| 9 | Queso Fresco | Cheddar Mild |
| 10 | Parmesan | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | Feed | Salty |
| 3 | No defect | Oxidized |
| 4 | Acid | Acid |
| 5 | Bitter | No defect |
| 6 | Acid | Feed |
| 7 | Rancid | Bitter |
| 8 | Malty | Flat-watery |
| 9 | Flat-watery | Rancid |
| 10 | No defect | Malty |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 07 | 09 |
| 2 | 03 | 07 |
| 3 | | 05 |
| 4 | 02 | 03 |
| 5 | 05 | 10 |
| 6 | 01 | 08 |
| 7 | 02 | 04 |
| 8 | | 09 |
| 9 | | 04 |
| 10 | ** | 05 |
| Milk Flavor - Score Max Points | 10 |
| 39 |
| CMT |
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| Natural/Imitation ID |
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| Online Exam Score |
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| Team Activity - Accuracy |
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| Team Activity - Comments |
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| Team Activity - Presentation |
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| Team Activity - Teamwork |
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| Team Activity - Total |
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