| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | A | A |
| 3 | D | B |
| 4 | C | B |
| 5 | B | A |
| 6 | D | D |
| 7 | C | A |
| 8 | D | C |
| 9 | B | A |
| 10 | A | C |
| 11 | A | A |
| 12 | C | A |
| 13 | D | D |
| 14 | B | A |
| 15 | A | B |
| 16 | D | B |
| 17 | B | A |
| 18 | C | A |
| 19 | D | D |
| 20 | A | B |
| 21 | B | C |
| 22 | C | A |
| 23 | D | C |
| 24 | A | B |
| 25 | C | D |
| Exam A - Points per Correct | 2 |
| 10 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | A | B |
| 3 | B | C |
| 4 | C | C |
| 5 | D | A |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Butter | Butter |
| 3 | Milk | Half and Half |
| 4 | Margarine | Butter |
| 5 | Light Whipped Cream | Butter |
| 6 | Sour Cream | Sour Cream |
| 7 | Non Dairy Sour Cream | Margarine |
| 8 | Non Day Whipped Topping | Margarine |
| 9 | Non Dairy Milk | Milk |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 1% - 2% |
| 2 | 3.25% - 3.5% | 80% |
| 3 | 1% - 2% | 10.5% |
| 4 | 3.25% - 3.5% | 80% |
| 5 | 1% - 2% | 80% |
| 6 | 1% - 2% | 18% |
| 7 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 8 | 1% - 2% | Non Dairy Variable Fat |
| 9 | 0.05% - 0.5% | 3.25% - 3.5% |
| 10 | 1% - 2% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Mozzarella |
| 2 | | Swiss |
| 3 | Swiss | Cheddar Sharp |
| 4 | Monterey Jack | Cheddar Mild |
| 5 | Cheddar Sharp | Cheddar Sharp |
| 6 | Cheddar Mild | Monterey Jack |
| 7 | | Cheddar Sharp |
| 8 | Edam/Gouda | Mozzarella |
| 9 | Cream/Neufchatel | Cream/Neufchatel |
| 10 | Processed American | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | No defect |
| 2 | Acid | Salty |
| 3 | Flat-watery | Flat-watery |
| 4 | Malty | Feed |
| 5 | Foreign | Bitter |
| 6 | Feed | No defect |
| 7 | Flat-watery | Flat-watery |
| 8 | No defect | Malty |
| 9 | Garlic or onion | Garlic or onion |
| 10 | Salty | Salty |
| Milk Flavor - Points per Defect | 5 |
| 20 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 10 |
| 2 | 07 | 07 |
| 3 | 03 | 08 |
| 4 | 05 | 05 |
| 5 | 01 | 03 |
| 6 | 08 | 10 |
| 7 | 04 | 09 |
| 8 | 08 | 05 |
| 9 | 10 | 05 |
| 10 | 02 | 07 |
| Milk Flavor - Score Max Points | 10 |
| 68 |
| 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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