| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | D | C |
| 3 | A | A |
| 4 | B | B |
| 5 | B | B |
| 6 | D | A |
| 7 | B | A |
| 8 | D | D |
| 9 | B | B |
| 10 | B | B |
| 11 | A | A |
| 12 | A | A |
| 13 | A | A |
| 14 | A | A |
| 15 | B | B |
| 16 | A | A |
| 17 | A | B |
| 18 | A | C |
| 19 | D | D |
| 20 | C | C |
| 21 | A | A |
| 22 | A | D |
| 23 | D | C |
| 24 | A | A |
| 25 | D | B |
| Exam A - Points per Correct | 2 |
| 32 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | D | C |
| 3 | C | D |
| 4 | C | D |
| 5 | B | C |
| 6 | B | |
| 7 | D | |
| 8 | B | |
| 10 | A | |
| 11 | D | |
| 12 | D | |
| 14 | A | |
| 15 | B | |
| 16 | A | |
| 17 | A | |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Butter |
| 2 | heavy Cream | Milk |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Butter | Margarine |
| 5 | | Half and Half |
| 6 | Milk | Milk |
| 7 | | Butter |
| 8 | Light Whipped Cream | Milk |
| 9 | Milk | Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 16 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 80% |
| 2 | 0.05% - 0.5% | 1% - 2% |
| 3 | 3.25% - 3.5% | 3.25% - 3.5% |
| 4 | 80% | Non Dairy Variable Fat |
| 5 | Non Dairy Variable Fat | 10.5% |
| 6 | 3.25% - 3.5% | 3.25% - 3.5% |
| 7 | Non Dairy Variable Fat | 80% |
| 8 | 1% - 2% | 0.05% - 0.5% |
| 9 | 3.25% - 3.5% | 1% - 2% |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Monterey Jack |
| 2 | Mozzarella | Mozzarella |
| 3 | Cheddar Sharp | Processed American |
| 4 | Cream/Neufchatel | Provalone |
| 5 | Brie | Cheddar Sharp |
| 6 | Cheddar Mild | Cheddar Mild |
| 7 | Edam/Gouda | Swiss |
| 8 | Provalone | Monterey Jack |
| 9 | Cheddar Mild | Cheddar Sharp |
| 10 | Swiss | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 15 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | | Flat-watery |
| 2 | | Rancid |
| 3 | | No defect |
| 4 | | Oxidized |
| 5 | | Salty |
| 6 | | Acid |
| 7 | | Malty |
| 8 | | No defect |
| 9 | Salty | Bitter |
| 10 | | Flat-watery |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 08 |
| 2 | | 04 |
| 3 | | 10 |
| 4 | 06 | 05 |
| 5 | | 07 |
| 6 | | 03 |
| 7 | | 05 |
| 8 | | 10 |
| 9 | | 03 |
| 10 | | 08 |
| Milk Flavor - Score Max Points | 10 |
| 9 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |