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