| Definition | Responses | Score |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | B | D |
| 3 | C | B |
| 4 | D | D |
| 5 | C | D |
| 6 | B | B |
| 7 | B | D |
| 8 | C | D |
| 9 | B | B |
| 10 | D | B |
| 11 | A | C |
| 12 | A | C |
| 13 | B | D |
| 14 | A | A |
| 15 | D | D |
| 16 | C | C |
| 17 | B | B |
| 18 | B | C |
| 19 | B | B |
| 20 | B | B |
| 21 | C | C |
| 22 | A | A |
| 23 | D | B |
| 24 | D | D |
| 25 | A | A |
| 26 | C | D |
| 27 | A | C |
| 28 | A | D |
| 29 | C | C |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 30 |
| Written Exam |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | C | B |
| 33 | D | A |
| 34 | D | D |
| 35 | C | C |
| 36 | C | C |
| 37 | B | A |
| 38 | B | B |
| 39 | A | A |
| 40 | B | B |
| 41 | D | D |
| 42 | B | B |
| 43 | D | A |
| 44 | C | C |
| 45 | A | A |
| 46 | C | C |
| 47 | B | C |
| 48 | C | A |
| 49 | C | D |
| 50 | A | A |
| 51 | A | |
| Exam B - Points per Correct | 2 |
| 26 |
| Problem Solving |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Milk | Milk |
| 3 | Margarine | Margarine |
| 4 | Flavored Milk | Flavored Milk |
| 5 | Milk | Milk |
| 6 | Non Dairy Creamer | Half and Half |
| 7 | Non Dairy Milk | Non Dairy Milk |
| 8 | Half and Half | Milk |
| 9 | Milk | Milk |
| 10 | Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 48 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 80% |
| 2 | 3.25% - 3.5% | 1% - 2% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 1% - 2% |
| 5 | 1% - 2% | 3.25% - 3.5% |
| 6 | Non Dairy Variable Fat | 10.5% |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | 10.5% | 0.05% - 0.5% |
| 9 | 3.25% - 3.5% | 1% - 2% |
| 10 | 18% | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 16 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cream/Neufchatel | Cream/Neufchatel |
| 2 | Colby | Monterey Jack |
| 3 | Swiss | Provalone |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Cheddar Mild | Cheddar Mild |
| 6 | Mozzarella | Mozzarella |
| 7 | Parmesan | Parmesan |
| 8 | Blue/Bleu | Blue/Bleu |
| 9 | Feta | Feta |
| 10 | Ricotta | Ricotta |
| Cheese Identification - Points per ID | 10 |
| 80 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Oxidized |
| 2 | Foreign | Foreign |
| 3 | Rancid | Bitter |
| 4 | Feed | Salty |
| 5 | Garlic or onion | Garlic or onion |
| 6 | Oxidized | No defect |
| 7 | No defect | Malty |
| 8 | Acid | Rancid |
| 9 | Flat-watery | Flat-watery |
| 10 | Bitter | Feed |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 09 | 03 |
| 2 | 07 | 03 |
| 3 | 03 | 05 |
| 4 | 06 | 07 |
| 5 | 04 | 03 |
| 6 | 07 | 10 |
| 7 | 10 | 03 |
| 8 | 02 | 03 |
| 9 | 08 | 07 |
| 10 | 01 | 07 |
| Milk Flavor - Score Max Points | 10 |
| 68 |
| CMT |
| |
| Natural/Imitation ID |
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| Online Exam Score |
| |
| Team Activity |
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| Team Activity - Comments |
| |
| Team Activity - Presentation |
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| Team Activity - Teamwork |
| |
| Team Activity - Total |
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