| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | D |
| 3 | | A |
| 4 | | B |
| 5 | | C |
| 6 | | A |
| 7 | | C |
| 8 | | D |
| 9 | | D |
| 10 | | A |
| 11 | | B |
| 12 | | D |
| 13 | | C |
| 14 | | B |
| 15 | | A |
| 16 | | A |
| 17 | | B |
| 18 | | C |
| 19 | | C |
| 20 | | B |
| 21 | | B |
| 22 | | C |
| 23 | | D |
| 24 | | B |
| 25 | | A |
| 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 | C | A |
| 2 | B | C |
| 3 | A | D |
| 4 | C | A |
| 5 | D | B |
| 6 | B | D |
| 7 | C | B |
| 8 | D | C |
| 9 | A | B |
| 10 | B | A |
| 11 | | C |
| 12 | | B |
| 13 | | B |
| 14 | | A |
| 15 | | A |
| 16 | | D |
| 17 | | B |
| 18 | | C |
| 19 | | B |
| 20 | | D |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Creamer | Non Dairy Flavored Beverage |
| 2 | Non Dairy Sour Cream | Non Dairy Milk |
| 3 | Milk | Half and Half |
| 4 | Half and Half | Milk |
| 5 | Flavored Milk | Flavored Milk |
| 6 | Butter | Butter |
| 7 | heavy Cream | Margarine |
| 8 | Sour Cream | |
| 9 | Margarine | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | Non Dairy Variable Fat |
| 2 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 3 | 10.5% | 10.5% |
| 4 | 18% | 3.25% - 3.5% |
| 5 | | 3.25% - 3.5% |
| 6 | 1% - 2% | 80% |
| 7 | 10.5% | Non Dairy Variable Fat |
| 8 | 18% | 18% |
| 9 | 1% - 2% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Havarti | Muenster |
| 2 | Brie | Gruyere |
| 3 | Edam/Gouda | Havarti |
| 4 | Monterey Jack | Havarti |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Cheddar Sharp | Cheddar Sharp |
| 7 | Swiss | Swiss |
| 8 | Feta | Edam/Gouda |
| 9 | Cheddar Mild | Colby |
| 10 | Havarti | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | No defect |
| 2 | Feed | Oxidized |
| 3 | Bitter | Salty |
| 4 | Foreign | Foreign |
| 5 | Oxidized | Acid |
| 6 | Rancid | Feed |
| 7 | Flat-watery | Flat-watery |
| 8 | Garlic or onion | Garlic or onion |
| 9 | Acid | Malty |
| 10 | Malty | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 24 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 10 |
| 2 | 08 | 06 |
| 3 | 03 | 04 |
| 4 | 02 | 03 |
| 5 | 04 | 03 |
| 6 | 07 | 09 |
| 7 | 09 | 08 |
| 8 | 05 | 05 |
| 9 | 01 | 03 |
| 10 | 06 | 04 |
| Milk Flavor - Score Max Points | 6 |
| 48 |
| 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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