| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | B |
| 3 | B | D |
| 4 | C | C |
| 5 | A | A |
| 6 | B | C |
| 7 | A | A |
| 8 | C | B |
| 9 | B | C |
| 10 | A | A |
| 11 | C | A |
| 12 | B | B |
| 13 | C | C |
| 14 | A | A |
| 15 | C | C |
| 16 | D | D |
| 17 | A | A |
| 18 | B | D |
| 19 | D | D |
| 20 | A | A |
| 21 | D | D |
| 22 | A | A |
| 23 | B | B |
| 24 | D | D |
| 25 | B | B |
| 26 | C | A |
| 27 | A | B |
| 28 | D | D |
| 29 | C | B |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 40 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | D |
| 32 | D | B |
| 33 | A | D |
| 34 | A | A |
| 35 | C | B |
| 36 | D | C |
| 37 | B | B |
| 38 | A | C |
| 39 | B | C |
| 40 | A | B |
| 41 | B | B |
| 42 | D | C |
| 43 | D | C |
| 44 | C | C |
| 45 | A | C |
| 46 | B | A |
| 47 | D | D |
| 48 | C | B |
| 49 | A | C |
| 50 | C | C |
| 51 | B | B |
| 52 | B | B |
| 53 | D | D |
| 54 | D | D |
| 55 | C | C |
| 56 | C | B |
| 57 | A | C |
| 58 | B | C |
| 59 | D | B |
| 60 | B | B |
| Exam B - Points per Correct | 2 |
| 24 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | heavy Cream | heavy Cream |
| 3 | Non Dairy Milk | Non Dairy Milk |
| 4 | Sour Cream | Sour Cream |
| 5 | Margarine | Margarine |
| 6 | Non Dairy Milk | Milk |
| 7 | Light Whipped Cream | Light Whipped Cream |
| 8 | Non Dairy Creamer | Non Dairy Creamer |
| 9 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 10 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 54 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 80% |
| 2 | 36% | 36% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 18% | 18% |
| 5 | 10.5% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | 1% - 2% |
| 7 | 1% - 2% | 30% |
| 8 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 9 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 10 | 1% - 2% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 16 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Gruyere | Muenster |
| 2 | Swiss | Swiss |
| 3 | Processed American | Processed American |
| 4 | Romano | Mozzarella |
| 5 | Brie | Brie |
| 6 | Queso Fresco | Ricotta |
| 7 | Blue/Bleu | Blue/Bleu |
| 8 | Muenster | Edam/Gouda |
| 9 | Cream/Neufchatel | Feta |
| 10 | Parmesan | Parmesan |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Milk Flavor - Points per Defect | 6 |
| |
| Milk Flavor - Scores |
| Milk Flavor - Score Max Points | 6 |
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| CMT |
| |
| 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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