| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | A | D |
| 3 | A | A |
| 4 | A | B |
| 5 | D | C |
| 6 | D | A |
| 7 | B | C |
| 8 | A | D |
| 9 | A | D |
| 10 | B | A |
| 11 | B | B |
| 12 | C | D |
| 13 | C | C |
| 14 | B | B |
| 15 | B | A |
| 16 | A | A |
| 17 | D | B |
| 18 | B | C |
| 19 | B | C |
| 20 | B | B |
| 21 | B | B |
| 22 | D | C |
| 23 | B | D |
| 24 | C | B |
| 25 | C | A |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | C | C |
| 3 | D | D |
| 4 | C | A |
| 5 | B | B |
| 6 | A | D |
| 7 | A | B |
| 8 | A | C |
| 9 | D | B |
| 10 | C | 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 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 2 | Half and Half | Non Dairy Milk |
| 3 | Non Dairy Creamer | Half and Half |
| 4 | Milk | Milk |
| 5 | Flavored Milk | Flavored Milk |
| 6 | Butter | Butter |
| 7 | Margarine | Margarine |
| 8 | Non Dairy Sour Cream | |
| 9 | Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | | Non Dairy Variable Fat |
| 3 | | 10.5% |
| 4 | | 3.25% - 3.5% |
| 5 | | 3.25% - 3.5% |
| 6 | | 80% |
| 7 | | Non Dairy Variable Fat |
| 8 | | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Muenster | Muenster |
| 2 | Parmesan | Gruyere |
| 3 | Edam/Gouda | Havarti |
| 4 | Processed American | Havarti |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Colby | Cheddar Sharp |
| 7 | Monterey Jack | Swiss |
| 8 | Havarti | Edam/Gouda |
| 9 | Cheddar Sharp | Colby |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | No defect |
| 2 | Salty | Oxidized |
| 3 | Feed | Salty |
| 4 | Flat-watery | Foreign |
| 5 | Oxidized | Acid |
| 6 | Foreign | Feed |
| 7 | Bitter | Flat-watery |
| 8 | Malty | Garlic or onion |
| 9 | Rancid | Malty |
| 10 | Acid | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 10 |
| 2 | 05 | 06 |
| 3 | 03 | 04 |
| 4 | 07 | 03 |
| 5 | 02 | 03 |
| 6 | | 09 |
| 7 | 08 | 08 |
| 8 | 04 | 05 |
| 9 | 09 | 03 |
| 10 | 10 | 04 |
| Milk Flavor - Score Max Points | 6 |
| 28 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |