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