| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | B | C |
| 3 | C | A |
| 4 | C | D |
| 5 | D | B |
| 6 | A | B |
| 7 | B | C |
| 8 | B | A |
| 9 | D | D |
| 10 | C | A |
| 11 | C | B |
| 12 | D | C |
| 13 | B | A |
| 14 | C | D |
| 15 | D | C |
| 16 | B | B |
| 17 | B | A |
| 18 | B | D |
| 19 | C | C |
| 20 | A | D |
| 21 | B | C |
| 22 | A | A |
| 23 | A | D |
| 24 | C | A |
| 25 | A | C |
| 26 | B | B |
| 27 | A | A |
| 28 | D | A |
| 29 | A | A |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | D |
| 32 | C | C |
| 33 | B | D |
| 34 | A | D |
| 35 | C | D |
| 36 | C | C |
| 37 | C | B |
| 38 | B | B |
| 39 | A | A |
| 40 | D | B |
| 41 | A | D |
| 42 | B | C |
| 43 | A | D |
| 44 | C | B |
| 45 | C | D |
| 46 | B | A |
| 47 | C | C |
| 48 | D | A |
| 49 | A | D |
| 50 | B | A |
| 51 | B | A |
| 52 | C | D |
| 53 | D | D |
| 54 | D | B |
| 55 | B | B |
| 56 | C | D |
| 57 | B | D |
| 58 | B | A |
| 59 | C | B |
| 60 | A | C |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | B | C |
| 3 | C | D |
| 4 | C | A |
| 5 | D | B |
| 6 | B | D |
| 7 | C | B |
| 8 | A | C |
| 9 | B | B |
| 10 | B | A |
| 11 | B | C |
| 12 | D | A |
| 13 | B | B |
| 14 | C | C |
| 15 | A | C |
| 16 | C | A |
| 17 | D | D |
| 18 | A | B |
| 19 | C | A |
| 20 | B | B |
| Problem Solving - Points per Correct | 5 |
| 25 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Sour Cream | Margarine |
| 2 | Butter | Butter |
| 3 | Non Dairy Flavored Beverage | Flavored Milk |
| 4 | Non Day Whipped Topping | heavy Cream |
| 5 | Light Whipped Cream | Half and Half |
| 6 | Non Dairy Creamer | Non Dairy Flavored Beverage |
| 7 | Flavored Milk | Non Dairy Creamer |
| 8 | Flavored Milk | Milk |
| 9 | Non Dairy Milk | Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 2 | 30% | 80% |
| 3 | Non Dairy Variable Fat | 1% - 2% |
| 4 | 80% | 36% |
| 5 | 36% | 10.5% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 18% | Non Dairy Variable Fat |
| 8 | 10.5% | 1% - 2% |
| 9 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Parmesan | Parmesan |
| 3 | Cheddar Sharp | Cheddar Sharp |
| 4 | Cheddar Sharp | Colby |
| 5 | Feta | Queso Fresco |
| 6 | Cheddar Mild | Cheddar Mild |
| 7 | Ricotta | Feta |
| 8 | Provalone | Monterey Jack |
| 9 | Edam/Gouda | Edam/Gouda |
| 10 | Gruyere | Gruyere |
| Cheese Identification - Points per ID | 4 |
| 24 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Salty | Salty |
| 2 | Feed | Feed |
| 3 | Rancid | Acid |
| 4 | Feed | Bitter |
| 5 | Flat-watery | Flat-watery |
| 6 | No defect | No defect |
| 7 | Malty | Malty |
| 8 | Oxidized | Oxidized |
| 9 | Malty | Rancid |
| 10 | Bitter | Garlic or onion |
| Milk Flavor - Points per Defect | 6 |
| 36 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 07 | 08 |
| 2 | 05 | 09 |
| 3 | 01 | 06 |
| 4 | 06 | 07 |
| 5 | 08 | 08 |
| 6 | 10 | 10 |
| 7 | 02 | 07 |
| 8 | 03 | 04 |
| 9 | 06 | 08 |
| 10 | 04 | 07 |
| Milk Flavor - Score Max Points | 6 |
| 38 |
| CMT |
| Part | Contestant | Judge |
| 1 | 2 | 6 |
| 2 | 8 | 8 |
| 3 | 4 | 2 |
| 4 | 0 | 0 |
| 5 | 4 | 4 |
| 34 |
| 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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