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