| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | B | B |
| 3 | A | A |
| 4 | B | B |
| 5 | B | B |
| 6 | D | D |
| 7 | D | D |
| 8 | B | C |
| 9 | B | D |
| 10 | B | B |
| 11 | C | C |
| 12 | B | D |
| 13 | B | B |
| 14 | C | A |
| 15 | A | A |
| 16 | B | B |
| 17 | B | B |
| 18 | B | B |
| 19 | D | A |
| 20 | D | D |
| 21 | D | D |
| 22 | D | A |
| 23 | C | C |
| 24 | A | A |
| 25 | B | B |
| 26 | C | C |
| 27 | C | C |
| 28 | D | D |
| 29 | B | A |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 46 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | B |
| 32 | C | C |
| 33 | D | D |
| 34 | A | C |
| 35 | B | B |
| 36 | C | C |
| 37 | C | C |
| 38 | A | A |
| 39 | C | B |
| 40 | C | C |
| 41 | B | B |
| 42 | A | A |
| 43 | A | A |
| 44 | A | A |
| 45 | A | A |
| 46 | D | D |
| 47 | B | B |
| 48 | C | C |
| 49 | C | C |
| 50 | B | B |
| Exam B - Points per Correct | 2 |
| 34 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Butter | Butter |
| 3 | Non Dairy Creamer | Non Dairy Creamer |
| 4 | heavy Cream | heavy Cream |
| 5 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 6 | Sour Cream | Sour Cream |
| 7 | Half and Half | Half and Half |
| 8 | Light Whipped Cream | Margarine |
| 9 | Margarine | Butter |
| 10 | Non Dairy Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | 3.25% - 3.5% |
| 2 | 36% | 80% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 10.5% | 36% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | 10.5% | 18% |
| 7 | 3.25% - 3.5% | 10.5% |
| 8 | 30% | Non Dairy Variable Fat |
| 9 | 18% | 80% |
| 10 | Non Dairy Variable Fat | 0.05% - 0.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Sharp |
| 2 | Provalone | Muenster |
| 3 | Ricotta | Ricotta |
| 4 | Monterey Jack | Monterey Jack |
| 5 | Processed American | Processed American |
| 6 | Parmesan | Parmesan |
| 7 | Blue/Bleu | Blue/Bleu |
| 8 | Swiss | Swiss |
| 9 | Brie | Brie |
| 10 | Edam/Gouda | Provalone |
| Cheese Identification - Points per ID | 10 |
| 80 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Garlic or onion |
| 2 | Bitter | Malty |
| 3 | No defect | No defect |
| 4 | Acid | Salty |
| 5 | Foreign | Feed |
| 6 | Salty | Rancid |
| 7 | Oxidized | Flat-watery |
| 8 | Rancid | Oxidized |
| 9 | Flat-watery | No defect |
| 10 | Garlic or onion | Garlic or onion |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | 02 |
| 2 | 04 | 03 |
| 3 | 10 | 10 |
| 4 | 03 | 08 |
| 5 | 02 | 07 |
| 6 | 01 | 01 |
| 7 | 08 | 08 |
| 8 | 08 | 02 |
| 9 | 09 | 10 |
| 10 | 01 | 02 |
| Milk Flavor - Score Max Points | 10 |
| 81 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| Part | Contestant | Judge |
| 1 | | 300 |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |