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