| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | B |
| 3 | D | D |
| 4 | D | A |
| 5 | A | A |
| 6 | D | B |
| 7 | B | D |
| 8 | A | C |
| 9 | C | B |
| 10 | A | D |
| 11 | B | B |
| 12 | C | B |
| 13 | B | C |
| 14 | D | B |
| 15 | B | C |
| 16 | A | A |
| 17 | C | D |
| 18 | D | A |
| 19 | D | C |
| 20 | D | C |
| 21 | A | C |
| 22 | B | D |
| 23 | C | A |
| 24 | C | C |
| 25 | A | B |
| 26 | B | D |
| 27 | C | C |
| 28 | D | B |
| 29 | B | D |
| 30 | D | D |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | D |
| 32 | B | A |
| 33 | D | C |
| 34 | A | D |
| 35 | B | C |
| 36 | D | B |
| 37 | B | A |
| 38 | C | D |
| 39 | A | D |
| 40 | A | A |
| 41 | D | D |
| 42 | D | D |
| 43 | A | D |
| 44 | B | A |
| 45 | C | D |
| 46 | A | C |
| 47 | D | B |
| 48 | C | A |
| 49 | D | D |
| 50 | C | C |
| 51 | C | D |
| 52 | A | D |
| 53 | B | D |
| 54 | D | B |
| 55 | B | D |
| 56 | C | C |
| 57 | C | B |
| 58 | A | A |
| 59 | B | C |
| 60 | D | A |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | D | D |
| 3 | D | B |
| 4 | C | B |
| 5 | A | C |
| 6 | B | C |
| 7 | A | B |
| 8 | C | A |
| 9 | D | D |
| 10 | B | C |
| 11 | B | A |
| 12 | A | C |
| 13 | D | A |
| 14 | C | B |
| 15 | A | B |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Non Dairy Flavored Beverage | Non Dairy Creamer |
| 3 | Light Whipped Cream | Half and Half |
| 4 | Non Dairy Milk | Milk |
| 5 | Non Dairy Sour Cream | Margarine |
| 6 | Sour Cream | Sour Cream |
| 7 | Flavored Milk | Flavored Milk |
| 8 | Non Dairy Creamer | Non Dairy Milk |
| 9 | Milk | Milk |
| 10 | Half and Half | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 80% |
| 2 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 3 | | 10.5% |
| 4 | | 3.25% - 3.5% |
| 5 | | Non Dairy Variable Fat |
| 6 | | 18% |
| 7 | | 1% - 2% |
| 8 | | Non Dairy Variable Fat |
| 9 | | 1% - 2% |
| 10 | | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Muenster |
| 2 | Feta | Queso Fresco |
| 3 | Provalone | Swiss |
| 4 | Monterey Jack | Mozzarella |
| 5 | Parmesan | Edam/Gouda |
| 6 | Processed American | Havarti |
| 7 | Swiss | Cheddar Sharp |
| 8 | Cream/Neufchatel | Cream/Neufchatel |
| 9 | Blue/Bleu | Blue/Bleu |
| 10 | Ricotta | Feta |
| Cheese Identification - Points per ID | 4 |
| 8 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Malty | Foreign |
| 3 | Feed | Acid |
| 4 | No defect | No defect |
| 5 | Rancid | Rancid |
| 6 | Foreign | Malty |
| 7 | Bitter | Salty |
| 8 | Acid | Feed |
| 9 | Flat-watery | Bitter |
| 10 | | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 08 | 03 |
| 2 | 02 | 06 |
| 3 | 03 | 05 |
| 4 | 07 | 10 |
| 5 | 10 | 01 |
| 6 | 09 | 01 |
| 7 | 05 | 02 |
| 8 | 01 | 05 |
| 9 | 04 | 04 |
| 10 | 06 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 24 |
| CMT |
| Part | Contestant | Judge |
| 1 | 4 | 6 |
| 2 | 2 | 0 |
| 3 | 0 | 2 |
| 4 | 8 | 8 |
| 26 |
| 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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