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