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