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