| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | D | D |
| 3 | B | A |
| 4 | D | C |
| 5 | D | A |
| 6 | C | A |
| 7 | B | B |
| 8 | A | A |
| 9 | D | C |
| 10 | A | A |
| 11 | D | C |
| 12 | B | C |
| 13 | C | C |
| 14 | B | D |
| 15 | B | A |
| 16 | C | B |
| 17 | D | D |
| 18 | C | D |
| 19 | D | A |
| 20 | B | C |
| 21 | D | B |
| 22 | B | B |
| 23 | D | C |
| 24 | B | D |
| 25 | B | A |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | A | A |
| 3 | B | B |
| 4 | D | D |
| 5 | C | C |
| Problem Solving - Points per Correct | 5 |
| 25 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | Margarine | Butter |
| 3 | Milk | Milk |
| 4 | Butter | Margarine |
| 5 | Margarine | Butter |
| 6 | Butter | Margarine |
| 7 | Half and Half | Milk |
| 8 | Milk | Milk |
| 9 | Non Dairy Milk | Non Dairy Milk |
| 10 | Non Dairy Creamer | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 16 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 10.5% | 18% |
| 2 | Non Dairy Variable Fat | 80% |
| 3 | 1% - 2% | 0.05% - 0.5% |
| 4 | 30% | Non Dairy Variable Fat |
| 5 | Non Dairy Variable Fat | 80% |
| 6 | 18% | Non Dairy Variable Fat |
| 7 | 3.25% - 3.5% | 3.25% - 3.5% |
| 8 | 3.25% - 3.5% | 1% - 2% |
| 9 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 1 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Cheddar Sharp | Cheddar Sharp |
| 3 | Cream/Neufchatel | Monterey Jack |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Blue/Bleu | Cheddar Sharp |
| 6 | Edam/Gouda | Mozzarella |
| 7 | Cheddar Mild | Cheddar Mild |
| 8 | Cheddar Sharp | Cheddar Mild |
| 9 | Provalone | Mozzarella |
| 10 | Processed American | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 20 |
| 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 | Oxidized |
| 2 | Rancid | Malty |
| 3 | Acid | Acid |
| 4 | Salty | No defect |
| 5 | No defect | Bitter |
| 6 | Bitter | Flat-watery |
| 7 | Feed | Feed |
| 8 | Malty | Acid |
| 9 | Salty | Salty |
| 10 | Rancid | No defect |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 09 | 05 |
| 2 | 03 | 05 |
| 3 | 04 | 03 |
| 4 | 06 | 10 |
| 5 | 10 | 03 |
| 6 | 04 | 08 |
| 7 | 06 | 05 |
| 8 | 07 | 03 |
| 9 | 05 | 06 |
| 10 | 03 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 65 |
| 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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