| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | C | B |
| 3 | D | A |
| 4 | B | A |
| 5 | A | A |
| 6 | D | D |
| 7 | B | D |
| 8 | D | B |
| 9 | D | C |
| 10 | B | C |
| 11 | A | D |
| 12 | B | D |
| 13 | C | B |
| 14 | A | D |
| 15 | A | B |
| 16 | C | C |
| 17 | C | D |
| 18 | A | B |
| 19 | B | D |
| 20 | A | D |
| 21 | A | D |
| 22 | D | A |
| 23 | C | C |
| 24 | B | D |
| 25 | D | A |
| 26 | B | |
| 27 | C | |
| 28 | B | |
| 29 | C | |
| 30 | C | |
| Exam A - Points per Correct | 2 |
| 8 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | C |
| 3 | | C |
| 4 | | A |
| 5 | | D |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | | Non Dairy Milk |
| 2 | Butter | Margarine |
| 3 | Butter | Butter |
| 4 | Non Dairy Creamer | Milk |
| 5 | Milk | Milk |
| 6 | Non Dairy Milk | Non Dairy Creamer |
| 7 | Flavored Milk | Non Dairy Flavored Beverage |
| 8 | | Half and Half |
| 9 | | Half and Half |
| 10 | Flavored Milk | Flavored Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | | Non Dairy Variable Fat |
| 3 | 80% | 80% |
| 4 | | 0.05% - 0.5% |
| 5 | | 1% - 2% |
| 6 | | Non Dairy Variable Fat |
| 7 | | Non Dairy Variable Fat |
| 8 | | 10.5% |
| 9 | | 10.5% |
| 10 | | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 1 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Cheddar Sharp |
| 2 | | Monterey Jack |
| 3 | Monterey Jack | Edam/Gouda |
| 4 | Cream/Neufchatel | Processed American |
| 5 | Brie | Mozzarella |
| 6 | Processed American | Provalone |
| 7 | Cheddar Mild | Cheddar Mild |
| 8 | Blue/Bleu | Mozzarella |
| 9 | Mozzarella | Swiss |
| 10 | Cheddar Sharp | Provalone |
| Cheese Identification - Points per ID | 5 |
| 5 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Oxidized |
| 2 | Bitter | Malty |
| 3 | Flat-watery | Flat-watery |
| 4 | Malty | Feed |
| 5 | Rancid | Bitter |
| 6 | Acid | Rancid |
| 7 | Foreign | Bitter |
| 8 | Salty | Salty |
| 9 | Oxidized | No defect |
| 10 | Feed | Acid |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 05 |
| 2 | 05 | 05 |
| 3 | 09 | 09 |
| 4 | 02 | 07 |
| 5 | | 04 |
| 6 | | 04 |
| 7 | | 04 |
| 8 | | 08 |
| 9 | | 10 |
| 10 | | 03 |
| Milk Flavor - Score Max Points | 10 |
| 25 |
| 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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