| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | B | D |
| 3 | A | A |
| 4 | D | B |
| 5 | B | C |
| 6 | D | A |
| 7 | B | C |
| 8 | C | D |
| 9 | A | D |
| 10 | A | A |
| 11 | B | B |
| 12 | A | D |
| 13 | C | C |
| 14 | B | B |
| 15 | B | A |
| 16 | A | A |
| 17 | D | B |
| 18 | B | C |
| 19 | C | C |
| 20 | C | B |
| 21 | C | B |
| 22 | A | C |
| 23 | C | D |
| 24 | C | B |
| 25 | C | A |
| 26 | B | D |
| 27 | B | A |
| 28 | A | D |
| 29 | D | D |
| 30 | C | A |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | C |
| 32 | B | B |
| 33 | A | B |
| 34 | D | C |
| 35 | B | D |
| 36 | B | A |
| 37 | D | D |
| 38 | C | A |
| 39 | B | B |
| 40 | A | B |
| Exam B - Points per Correct | 2 |
| 6 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | |
| 2 | Milk | |
| 3 | Light Whipped Cream | |
| 4 | Non Dairy Milk | |
| 5 | Non Dairy Creamer | |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 30% |
| 2 | 3.25% - 3.5% | 1% - 2% |
| 3 | 1% - 2% | 10.5% |
| 4 | 0.05% - 0.5% | 3.25% - 3.5% |
| 5 | 1% - 2% | 0.05% - 0.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cream/Neufchatel | Brie |
| 2 | Feta | Edam/Gouda |
| 3 | Colby | Colby |
| 4 | Swiss | Gruyere |
| 5 | Parmesan | Parmesan |
| 6 | Mozzarella | Mozzarella |
| 7 | Cheddar Mild | Cheddar Sharp |
| 8 | Processed American | Havarti |
| 9 | Cheddar Sharp | Cheddar Mild |
| 10 | Edam/Gouda | Swiss |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Salty | Malty |
| 3 | Oxidized | No defect |
| 4 | Acid | Salty |
| 5 | Bitter | Rancid |
| 6 | No defect | Foreign |
| 7 | Malty | Flat-watery |
| 8 | Bitter | Feed |
| 9 | Malty | Acid |
| 10 | Flat-watery | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 05 |
| 2 | | 05 |
| 3 | | 10 |
| 4 | | 08 |
| 5 | | 04 |
| 6 | | 03 |
| 7 | | 09 |
| 8 | | 09 |
| 9 | | 03 |
| 10 | | 06 |
| Milk Flavor - Score Max Points | 6 |
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| 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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