| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | C | C |
| 3 | A | B |
| 4 | D | B |
| 5 | B | A |
| 6 | C | C |
| 7 | A | D |
| 8 | A | C |
| 9 | C | B |
| 10 | D | D |
| 11 | | A |
| 12 | | A |
| 13 | | A |
| 14 | | A |
| 15 | | B |
| 16 | | A |
| 17 | | B |
| 18 | | A |
| 19 | | A |
| 20 | | B |
| Exam A - Points per Correct | 2 |
| 6 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | D |
| 3 | | B |
| 4 | | D |
| 5 | | B |
| Problem Solving - Points per Correct | 4 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Flavored Beverage | Non Dairy Milk |
| 2 | heavy Cream | Non Day Whipped Topping |
| 3 | Non Dairy Creamer | Light Whipped Cream |
| 4 | Margarine | Flavored Milk |
| 5 | Sour Cream | Sour Cream |
| 6 | | Butter |
| 7 | Butter | Margarine |
| 8 | Half and Half | Milk |
| 9 | Light Whipped Cream | |
| 10 | Milk | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 2 |
| 2 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | |
| 2 | 36% | |
| 3 | Non Dairy Variable Fat | |
| 5 | 10.5% | |
| 6 | 80% | |
| 7 | 1% - 2% | |
| 8 | 3.25% - 3.5% | |
| 9 | 30% | |
| 10 | 0.05% - 0.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 0 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Gruyere |
| 2 | Brie | Swiss |
| 3 | Swiss | Feta |
| 4 | Cheddar Sharp | Cheddar Mild |
| 5 | Cheddar Mild | Cheddar Sharp |
| 6 | Mozzarella | Mozzarella |
| 7 | Processed American | Colby |
| 8 | Edam/Gouda | Monterey Jack |
| 9 | Provalone | Provalone |
| 10 | Monterey Jack | Muenster |
| Cheese Identification - Points per ID | 2 |
| 4 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Foreign |
| 2 | Salty | Salty |
| 3 | Malty | Bitter |
| 4 | No defect | Oxidized |
| 5 | Foreign | Acid |
| 6 | Flat-watery | No defect |
| 7 | Acid | Feed |
| 8 | Bitter | Malty |
| 9 | Garlic or onion | Garlic or onion |
| 10 | Oxidized | Flat-watery |
| Milk Flavor - Points per Defect | 2 |
| 4 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 03 |
| 2 | | 04 |
| 3 | | 05 |
| 4 | | 04 |
| 5 | | 03 |
| 6 | | 10 |
| 7 | | 05 |
| 8 | | 01 |
| 9 | | 01 |
| 10 | | 09 |
| Milk Flavor - Score Max Points | 10 |
| |
| CMT |
| Part | Contestant | Judge |
| 1 | 2 | 0 |
| 2 | 6 | 4 |
| 3 | 8 | 2 |
| 4 | 4 | 0 |
| 5 | 0 | |
| 18 |
| 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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