| Definition | Responses | Score |
| Exam A - Milk Production |
| Exam A - Points per Correct | 2 |
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| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | D | D |
| 3 | C | B |
| 4 | A | D |
| 5 | D | D |
| 6 | D | B |
| 7 | D | B |
| 8 | D | D |
| 9 | D | D |
| 10 | D | D |
| Problem Solving - Points per Correct | 5 |
| 25 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Flavored Beverage | Flavored Milk |
| 2 | Sour Cream | Margarine |
| 3 | Non Dairy Milk | Milk |
| 4 | Flavored Milk | Flavored Milk |
| 5 | Milk | Half and Half |
| 6 | Non Dairy Milk | Milk |
| 7 | Butter | Butter |
| 8 | Milk | heavy Cream |
| 9 | Milk | Milk |
| 10 | Light Whipped Cream | Non Day Whipped Topping |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | 1% - 2% |
| 2 | | Non Dairy Variable Fat |
| 3 | | 1% - 2% |
| 4 | | 3.25% - 3.5% |
| 5 | | 10.5% |
| 6 | | 1% - 2% |
| 7 | | 80% |
| 8 | | 36% |
| 9 | | 0.05% - 0.5% |
| 10 | | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Blue/Bleu | Blue/Bleu |
| 2 | Provalone | Provalone |
| 3 | Mozzarella | Mozzarella |
| 4 | Parmesan | Cheddar Sharp |
| 5 | Cheddar Mild | Edam/Gouda |
| 6 | Feta | Processed American |
| 7 | Mozzarella | Monterey Jack |
| 8 | Swiss | Havarti |
| 9 | Cream/Neufchatel | Ricotta |
| 10 | Mozzarella | Gruyere |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 2 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 3 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 4 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 5 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 7 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 8 | | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 9 | | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 10 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Flat-watery | Feed |
| 3 | | Rancid |
| 4 | Salty | Salty |
| 5 | Flat-watery | Bitter |
| 6 | Flat-watery | Malty |
| 7 | Flat-watery | Flat-watery |
| 8 | Malty | Acid |
| 9 | Garlic or onion | Malty |
| 10 | Garlic or onion | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 01 |
| 2 | | 09 |
| 3 | | |
| 4 | | 04 |
| 5 | | 03 |
| 6 | | 01 |
| 7 | | 08 |
| 8 | | 01 |
| 9 | | 01 |
| 10 | | 06 |
| Milk Flavor - Score Max Points | 6 |
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| CMT |
| Part | Contestant | Judge |
| 1 | 8 | 0 |
| 2 | 2 | 6 |
| 3 | 4 | 6 |
| 4 | 6 | 4 |
| 5 | 6 | 4 |
| 22 |
| 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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