| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | B |
| 3 | B | C |
| 4 | D | B |
| 5 | B | C |
| 6 | B | A |
| 7 | C | D |
| 8 | B | C |
| 9 | C | A |
| 10 | A | D |
| 11 | C | C |
| 12 | D | C |
| 13 | A | A |
| 14 | A | B |
| 15 | A | C |
| 16 | C | D |
| 17 | B | D |
| 18 | B | C |
| 19 | A | B |
| 20 | B | B |
| 21 | C | D |
| 22 | D | A |
| 23 | B | C |
| 24 | C | C |
| 25 | C | C |
| 26 | A | C |
| 27 | C | A |
| 28 | C | B |
| 29 | B | A |
| 30 | B | A |
| Exam A - Points per Correct | 2 |
| 12 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | D |
| 32 | D | D |
| 33 | C | C |
| 34 | B | C |
| 35 | D | D |
| 36 | A | C |
| 37 | D | B |
| 38 | A | C |
| 39 | B | B |
| 40 | D | B |
| 41 | A | B |
| 42 | A | A |
| 43 | B | B |
| 44 | D | B |
| 45 | C | B |
| 46 | D | C |
| 47 | C | A |
| 48 | C | C |
| 49 | A | B |
| 50 | C | D |
| 51 | B | B |
| 52 | A | A |
| 53 | D | D |
| 54 | A | B |
| 55 | C | A |
| 56 | A | D |
| 57 | B | C |
| 58 | D | B |
| 59 | D | D |
| 60 | B | C |
| Exam B - Points per Correct | 2 |
| 22 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Milk | Milk |
| 3 | heavy Cream | heavy Cream |
| 4 | Non Dairy Flavored Beverage | Non Dairy Creamer |
| 5 | Light Whipped Cream | Non Day Whipped Topping |
| 6 | Non Dairy Milk | Half and Half |
| 7 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 8 | Margarine | Margarine |
| 9 | Sour Cream | Sour Cream |
| 10 | Non Dairy Creamer | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | |
| 2 | 3.25% - 3.5% | |
| 3 | 36% | |
| 4 | Non Dairy Variable Fat | |
| 5 | 18% | |
| 6 | Non Dairy Variable Fat | |
| 7 | Non Dairy Variable Fat | |
| 8 | Non Dairy Variable Fat | |
| 9 | 18% | |
| 10 | Non Dairy Variable Fat | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Ricotta | Cream/Neufchatel |
| 2 | Processed American | Processed American |
| 3 | Colby | Cheddar Mild |
| 4 | Gruyere | Swiss |
| 5 | Parmesan | Parmesan |
| 6 | Feta | Feta |
| 7 | Cheddar Sharp | Cheddar Sharp |
| 8 | Cheddar Mild | Colby |
| 9 | Muenster | Muenster |
| 10 | Mozzarella | Provalone |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Feed |
| 2 | Foreign | Garlic or onion |
| 3 | Salty | Salty |
| 4 | Rancid | Oxidized |
| 5 | Oxidized | Foreign |
| 6 | Acid | Rancid |
| 7 | Malty | Flat-watery |
| 8 | No defect | Bitter |
| 9 | Bitter | No defect |
| 10 | Flat-watery | Acid |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Milk Flavor - Score Max Points | 6 |
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| 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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