| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | D | D |
| 3 | A | A |
| 4 | B | A |
| 5 | C | C |
| 6 | C | C |
| 7 | B | B |
| 8 | D | A |
| 9 | A | B |
| 10 | B | C |
| 11 | A | A |
| 12 | C | B |
| 13 | A | B |
| 14 | A | C |
| 15 | B | B |
| 16 | B | D |
| 17 | B | D |
| 18 | A | B |
| 19 | A | B |
| 20 | A | C |
| Exam A - Points per Correct | 1 |
| 7 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | |
| 33 | A | |
| 34 | A | |
| 35 | B | |
| 36 | B | |
| 37 | B | |
| 38 | A | |
| 39 | A | |
| 40 | A | |
| Exam B - Points per Correct | 2 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | A |
| 3 | A | C |
| 4 | D | D |
| 5 | B | B |
| 6 | A | C |
| 7 | B | A |
| 8 | B | C |
| 9 | A | A |
| 10 | B | B |
| 11 | C | C |
| 12 | A | A |
| 13 | C | A |
| 14 | D | D |
| 15 | D | D |
| 16 | A | A |
| 17 | D | D |
| 18 | B | C |
| 19 | C | A |
| 20 | B | C |
| Problem Solving - Points per Correct | 1 |
| 11 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | |
| 2 | Sour Cream | |
| 3 | Margarine | |
| 5 | Half and Half | |
| 6 | Non Dairy Creamer | |
| 7 | heavy Cream | |
| 10 | Milk | |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | |
| 2 | 1% - 2% | |
| 3 | 30% | |
| 4 | Non Dairy Variable Fat | |
| 5 | 3.25% - 3.5% | |
| 6 | Non Dairy Variable Fat | |
| 7 | 36% | |
| 8 | 10.5% | |
| 9 | 3.25% - 3.5% | |
| 10 | 3.25% - 3.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Brie | Muenster |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Monterey Jack | Provalone |
| 4 | Mozzarella | Swiss |
| 5 | Swiss | Monterey Jack |
| 6 | Edam/Gouda | Edam/Gouda |
| 7 | Brie | Mozzarella |
| 8 | Provalone | Feta |
| 9 | Cheddar Sharp | Cheddar Sharp |
| 10 | Processed American | Colby |
| Cheese Identification - Points per ID | 2 |
| 6 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Acid |
| 2 | No defect | Rancid |
| 3 | Garlic or onion | Feed |
| 4 | Feed | No defect |
| 5 | Oxidized | Malty |
| 6 | Malty | Foreign |
| 7 | Foreign | Salty |
| 8 | Garlic or onion | Garlic or onion |
| 9 | No defect | Flat-watery |
| 10 | Bitter | Bitter |
| Milk Flavor - Points per Defect | 2 |
| 4 |
| Milk Flavor - Scores |
| Milk Flavor - Score Max Points | 6 |
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| CMT |
| |
| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Natural | Imitation |
| 2 | Natural | Natural |
| 3 | Imitation | Imitation |
| 4 | Natural | Imitation |
| 5 | Natural | Natural |
| 6 | Natural | Natural |
| 7 | Natural | Natural |
| 8 | Imitation | Imitation |
| 9 | Imitation | Natural |
| 10 | Imitation | Imitation |
| Natural/Imitation - Points per ID | 2 |
| 14 |
| 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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