| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | D | B |
| 3 | C | D |
| 4 | C | C |
| 5 | D | B |
| 6 | B | B |
| 7 | C | C |
| 8 | D | C |
| 9 | A | A |
| 10 | | C |
| 11 | C | A |
| 12 | A | A |
| 13 | A | C |
| 14 | A | A |
| 15 | B | C |
| 16 | C | A |
| 17 | A | B |
| 18 | C | A |
| 19 | B | B |
| 20 | B | B |
| 21 | D | C |
| 22 | A | A |
| 23 | C | C |
| 24 | B | B |
| 25 | D | C |
| 26 | D | D |
| 27 | D | A |
| 28 | C | D |
| 29 | B | B |
| 30 | D | B |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | A |
| 32 | A | B |
| 33 | A | C |
| 34 | D | A |
| 35 | C | A |
| 36 | C | D |
| 37 | B | A |
| 38 | D | D |
| 39 | B | C |
| 40 | A | C |
| 41 | A | A |
| 42 | C | D |
| 43 | A | D |
| 44 | C | D |
| 45 | A | D |
| 46 | A | D |
| 47 | D | D |
| 48 | B | C |
| 49 | C | D |
| 50 | A | A |
| 51 | C | C |
| 52 | D | C |
| 53 | | A |
| 54 | A | C |
| 55 | A | C |
| 56 | C | D |
| 57 | B | A |
| 58 | D | D |
| 59 | A | C |
| 60 | C | D |
| Exam B - Points per Correct | 2 |
| 12 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | |
| 3 | Half and Half | |
| 4 | Butter | |
| 5 | Light Whipped Cream | |
| 6 | Butter | |
| 7 | Non Dairy Milk | |
| 9 | Milk | |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 0.05% - 0.5% |
| 2 | | 10.5% |
| 3 | 3.25% - 3.5% | 3.25% - 3.5% |
| 4 | 1% - 2% | 30% |
| 5 | 36% | 1% - 2% |
| 6 | 18% | |
| 7 | 1% - 2% | |
| 8 | 30% | |
| 9 | 80% | |
| 10 | 10.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Cheddar Sharp |
| 2 | Brie | Provalone |
| 3 | Cheddar Sharp | Processed American |
| 4 | Blue/Bleu | Blue/Bleu |
| 5 | Provalone | Cheddar Mild |
| 6 | Cheddar Mild | Swiss |
| 7 | Mozzarella | Colby |
| 8 | Swiss | Ricotta |
| 9 | Edam/Gouda | Processed American |
| 10 | Cream/Neufchatel | Muenster |
| Cheese Identification - Points per ID | 4 |
| 4 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Acid |
| 2 | Garlic or onion | Feed |
| 3 | Bitter | No defect |
| 4 | No defect | Garlic or onion |
| 5 | Oxidized | Flat-watery |
| 6 | Acid | Malty |
| 7 | No defect | Foreign |
| 8 | Bitter | Bitter |
| 9 | No defect | Salty |
| 10 | Bitter | Rancid |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 02 |
| 2 | 02 | 08 |
| 3 | 04 | 10 |
| 4 | 06 | 03 |
| 5 | 02 | 08 |
| 6 | 04 | 03 |
| 7 | 08 | 03 |
| 8 | 01 | 03 |
| 9 | 08 | 06 |
| 10 | 03 | 02 |
| Milk Flavor - Score Max Points | 6 |
| 25 |
| 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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