| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | A | A |
| 3 | D | D |
| 4 | A | A |
| 5 | C | D |
| 6 | B | A |
| 7 | B | C |
| 8 | D | D |
| 9 | A | A |
| 10 | A | A |
| 11 | A | C |
| 12 | B | C |
| 13 | A | A |
| 14 | B | B |
| 15 | D | C |
| 16 | A | A |
| 17 | B | B |
| 18 | C | C |
| 19 | A | B |
| 20 | B | C |
| 21 | D | B |
| 22 | B | D |
| 23 | A | A |
| 24 | D | D |
| 25 | D | D |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | B | A |
| 3 | C | B |
| 4 | C | C |
| 5 | A | A |
| Problem Solving - Points per Correct | 5 |
| 10 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | Half and Half |
| 2 | Milk | Milk |
| 3 | Sour Cream | Sour Cream |
| 4 | Butter | Butter |
| 5 | Milk | Non Dairy Milk |
| 6 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 7 | heavy Cream | heavy Cream |
| 8 | Butter | Margarine |
| 9 | Milk | Milk |
| 10 | Non Dairy Creamer | Non Dairy Creamer |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 32 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 10.5% | 10.5% |
| 2 | 1% - 2% | 3.25% - 3.5% |
| 3 | 18% | 18% |
| 4 | 80% | 80% |
| 5 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 36% | 36% |
| 8 | 80% | Non Dairy Variable Fat |
| 9 | 0.05% - 0.5% | 1% - 2% |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 6 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Monterey Jack |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Cream/Neufchatel | Brie |
| 4 | Provalone | Swiss |
| 5 | Processed American | Processed American |
| 6 | Edam/Gouda | Edam/Gouda |
| 7 | Swiss | Provalone |
| 8 | Mozzarella | Mozzarella |
| 9 | Cheddar Sharp | Cheddar Sharp |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 5 |
| 35 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Acid |
| 2 | Malty | Malty |
| 3 | Feed | Flat-watery |
| 4 | Bitter | Acid |
| 5 | Garlic or onion | Oxidized |
| 6 | Salty | Salty |
| 7 | Oxidized | No defect |
| 8 | No defect | Flat-watery |
| 9 | Rancid | Rancid |
| 10 | Flat-watery | No defect |
| Milk Flavor - Points per Defect | 5 |
| 20 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 07 | 03 |
| 2 | 06 | 03 |
| 3 | 07 | 09 |
| 4 | 05 | 01 |
| 5 | 06 | 04 |
| 6 | 04 | 07 |
| 7 | 07 | 10 |
| 8 | 10 | 07 |
| 9 | 01 | 02 |
| 10 | 08 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 73 |
| 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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