| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | C | D |
| 3 | A | A |
| 4 | C | B |
| 5 | C | C |
| 6 | B | A |
| 7 | B | C |
| 8 | A | D |
| 9 | A | D |
| 10 | B | A |
| 11 | B | B |
| 12 | B | D |
| 13 | A | C |
| 14 | B | B |
| 15 | D | A |
| 16 | A | A |
| 17 | B | B |
| 18 | D | C |
| 19 | C | C |
| 20 | B | B |
| 21 | C | B |
| 22 | D | C |
| 23 | A | D |
| 24 | | B |
| 25 | C | A |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| 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 | | B |
| 13 | | B |
| 14 | | A |
| 15 | | A |
| 16 | | D |
| 17 | | B |
| 18 | | C |
| 19 | | B |
| 20 | | D |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | | Non Dairy Flavored Beverage |
| 2 | | Non Dairy Milk |
| 3 | | Half and Half |
| 4 | | Milk |
| 5 | | Flavored Milk |
| 6 | Butter | Butter |
| 7 | Half and Half | Margarine |
| 8 | heavy Cream | |
| 9 | Non Dairy Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 6 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 2 | 10.5% | Non Dairy Variable Fat |
| 3 | 18% | 10.5% |
| 4 | 30% | 3.25% - 3.5% |
| 5 | 36% | 3.25% - 3.5% |
| 6 | 3.25% - 3.5% | 80% |
| 7 | 18% | Non Dairy Variable Fat |
| 8 | 80% | 18% |
| 9 | 36% | |
| 10 | Non Dairy Variable Fat | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Queso Fresco | Muenster |
| 2 | Ricotta | Gruyere |
| 3 | Romano | Havarti |
| 4 | Feta | Havarti |
| 5 | Edam/Gouda | Blue/Bleu |
| 6 | Colby | Cheddar Sharp |
| 7 | Swiss | Swiss |
| 8 | Monterey Jack | Edam/Gouda |
| 9 | Cheddar Sharp | Colby |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 8 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | No defect |
| 2 | Foreign | Oxidized |
| 3 | No defect | Salty |
| 4 | Feed | Foreign |
| 5 | No defect | Acid |
| 6 | | Feed |
| 7 | | Flat-watery |
| 8 | | Garlic or onion |
| 9 | | Malty |
| 10 | | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 07 | 10 |
| 2 | 05 | 06 |
| 3 | 08 | 04 |
| 4 | | 03 |
| 5 | 10 | 03 |
| 6 | | 09 |
| 7 | | 08 |
| 8 | | 05 |
| 9 | | 03 |
| 10 | | 04 |
| Milk Flavor - Score Max Points | 6 |
| 10 |
| 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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