| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | C | C |
| 3 | B | A |
| 4 | B | D |
| 5 | D | B |
| 6 | A | B |
| 7 | B | C |
| 8 | D | A |
| 9 | C | D |
| 10 | D | A |
| 11 | C | B |
| 12 | B | C |
| 13 | B | A |
| 14 | D | D |
| 15 | A | C |
| 16 | D | B |
| 17 | C | A |
| 18 | B | D |
| 19 | A | C |
| 20 | B | D |
| 21 | C | C |
| 22 | B | A |
| 23 | A | D |
| 24 | C | A |
| 25 | C | C |
| 26 | C | B |
| 27 | D | A |
| 28 | B | A |
| 29 | D | A |
| 30 | B | C |
| Exam A - Points per Correct | 2 |
| 8 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | D |
| 32 | B | C |
| 33 | B | D |
| 34 | C | D |
| 35 | D | D |
| 36 | C | C |
| 37 | B | B |
| 38 | B | B |
| 39 | C | A |
| 40 | A | B |
| 41 | C | D |
| 42 | D | C |
| 43 | C | D |
| 44 | A | B |
| 45 | A | D |
| 46 | C | A |
| 47 | B | C |
| 48 | C | A |
| 49 | A | D |
| 50 | B | A |
| 51 | D | A |
| 52 | B | D |
| 53 | D | D |
| 54 | B | B |
| 55 | A | B |
| 56 | B | D |
| 57 | D | D |
| 58 | A | A |
| 59 | C | B |
| 60 | A | C |
| Exam B - Points per Correct | 2 |
| 16 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | C |
| 3 | | D |
| 4 | | A |
| 5 | | B |
| 6 | | D |
| 7 | | B |
| 8 | | C |
| 9 | | B |
| 10 | | A |
| 11 | | C |
| 12 | | A |
| 13 | | B |
| 14 | | C |
| 15 | | C |
| 16 | | A |
| 17 | | D |
| 18 | | B |
| 19 | | A |
| 20 | | B |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Margarine |
| 2 | Butter | Butter |
| 3 | Flavored Milk | Flavored Milk |
| 4 | heavy Cream | heavy Cream |
| 5 | Milk | Half and Half |
| 6 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 7 | Light Whipped Cream | Non Dairy Creamer |
| 8 | Milk | Milk |
| 9 | Non Dairy Milk | Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | Non Dairy Variable Fat |
| 2 | 80% | 80% |
| 3 | 3.25% - 3.5% | 1% - 2% |
| 4 | 36% | 36% |
| 5 | 3.25% - 3.5% | 10.5% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 1% - 2% | Non Dairy Variable Fat |
| 8 | | 1% - 2% |
| 9 | 0.05% - 0.5% | 0.05% - 0.5% |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Swiss | Parmesan |
| 3 | Provalone | Cheddar Sharp |
| 4 | Cheddar Sharp | Colby |
| 5 | Ricotta | Queso Fresco |
| 6 | Colby | Cheddar Mild |
| 7 | Queso Fresco | Feta |
| 8 | Gruyere | Monterey Jack |
| 9 | Processed American | Edam/Gouda |
| 10 | Romano | Gruyere |
| Cheese Identification - Points per ID | 4 |
| 4 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Salty | Salty |
| 2 | Rancid | Feed |
| 3 | Feed | Acid |
| 4 | Foreign | Bitter |
| 5 | Oxidized | Flat-watery |
| 6 | Bitter | No defect |
| 7 | Malty | Malty |
| 8 | No defect | Oxidized |
| 9 | Flat-watery | Rancid |
| 10 | Garlic or onion | Garlic or onion |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 08 |
| 2 | 07 | 09 |
| 3 | 04 | 06 |
| 4 | 05 | 07 |
| 5 | 07 | 08 |
| 6 | 09 | 10 |
| 7 | 03 | 07 |
| 8 | 01 | 04 |
| 9 | 08 | 08 |
| 10 | 06 | 07 |
| Milk Flavor - Score Max Points | 6 |
| 40 |
| CMT |
| Part | Contestant | Judge |
| 1 | 4 | 6 |
| 2 | 8 | 8 |
| 3 | 0 | 2 |
| 4 | 0 | 0 |
| 5 | 4 | 4 |
| 36 |
| 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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