| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | C | D |
| 3 | B | A |
| 4 | D | B |
| 5 | A | C |
| 6 | C | A |
| 7 | D | C |
| 8 | B | D |
| 9 | C | D |
| 10 | D | A |
| 11 | A | B |
| 12 | C | D |
| 13 | B | C |
| 14 | C | B |
| 15 | D | A |
| 16 | B | A |
| 17 | A | B |
| 18 | B | C |
| 19 | C | C |
| 20 | D | B |
| 21 | B | B |
| 22 | C | C |
| 23 | D | D |
| 24 | B | B |
| 25 | C | A |
| Exam A - Points per Correct | 2 |
| 12 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | C | C |
| 3 | B | D |
| 4 | C | A |
| 5 | D | B |
| 6 | A | D |
| 7 | B | B |
| 8 | C | C |
| 9 | B | B |
| 10 | A | 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 |
| 25 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Non Dairy Flavored Beverage |
| 2 | Half and Half | Non Dairy Milk |
| 3 | Sour Cream | Half and Half |
| 4 | Margarine | Milk |
| 5 | Light Whipped Cream | Flavored Milk |
| 6 | Non Dairy Flavored Beverage | Butter |
| 7 | Half and Half | Margarine |
| 8 | heavy Cream | |
| 9 | Margarine | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 0 |
| 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 | Romano | Gruyere |
| 3 | Mozzarella | Havarti |
| 4 | Edam/Gouda | Havarti |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Cheddar Mild | Cheddar Sharp |
| 7 | Swiss | Swiss |
| 8 | Havarti | Edam/Gouda |
| 9 | Gruyere | Colby |
| 10 | Colby | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | No defect |
| 2 | Garlic or onion | Oxidized |
| 3 | Feed | Salty |
| 4 | Oxidized | Foreign |
| 5 | Bitter | Acid |
| 6 | Oxidized | Feed |
| 7 | Feed | Flat-watery |
| 8 | Oxidized | Garlic or onion |
| 9 | Feed | Malty |
| 10 | Garlic or onion | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 10 |
| 2 | | 06 |
| 3 | | 04 |
| 4 | | 03 |
| 5 | | 03 |
| 6 | | 09 |
| 7 | | 08 |
| 8 | | 05 |
| 9 | | 03 |
| 10 | | 04 |
| Milk Flavor - Score Max Points | 6 |
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| CMT |
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| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Natural | |
| 2 | Imitation | |
| 3 | Natural | |
| 4 | Natural | |
| 5 | Natural | |
| 6 | Imitation | |
| 7 | Imitation | |
| 8 | Natural | |
| 9 | Imitation | |
| 10 | Natural | |
| 0 |
| 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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