| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | B | B |
| 3 | C | C |
| 4 | C | B |
| 5 | D | C |
| 6 | A | A |
| 7 | A | D |
| 8 | C | C |
| 9 | B | A |
| 10 | A | D |
| 11 | D | C |
| 12 | C | C |
| 13 | A | A |
| 14 | D | B |
| 15 | B | C |
| 16 | D | D |
| 17 | C | D |
| 18 | A | C |
| 19 | C | B |
| 20 | A | B |
| 21 | D | D |
| 22 | B | A |
| 23 | C | C |
| 24 | D | C |
| 25 | C | C |
| 26 | D | C |
| 27 | A | A |
| 28 | B | B |
| 29 | A | A |
| 30 | C | A |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | D |
| 32 | B | D |
| 33 | C | C |
| 34 | A | C |
| 35 | C | D |
| 36 | D | C |
| 37 | B | B |
| 38 | A | C |
| 39 | B | B |
| 40 | D | B |
| 41 | C | B |
| 42 | A | A |
| 43 | D | B |
| 44 | C | B |
| 45 | B | B |
| 46 | A | C |
| 47 | D | A |
| 48 | D | C |
| 49 | B | B |
| 50 | C | D |
| 51 | B | B |
| 52 | D | A |
| 53 | A | D |
| 54 | C | B |
| 55 | B | A |
| 56 | B | D |
| 57 | D | C |
| 58 | A | B |
| 59 | C | D |
| 60 | D | C |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Milk | Milk |
| 3 | Non Dairy Creamer | heavy Cream |
| 4 | Flavored Milk | Non Dairy Creamer |
| 5 | Non Day Whipped Topping | Non Day Whipped Topping |
| 6 | Non Dairy Milk | Half and Half |
| 7 | Sour Cream | Non Dairy Sour Cream |
| 8 | Margarine | Margarine |
| 9 | Non Dairy Sour Cream | Sour Cream |
| 10 | Half and Half | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | |
| 2 | 10.5% | |
| 3 | Non Dairy Variable Fat | |
| 4 | 3.25% - 3.5% | |
| 6 | Non Dairy Variable Fat | |
| 7 | 0.05% - 0.5% | |
| 8 | 1% - 2% | |
| 9 | Non Dairy Variable Fat | |
| 10 | 10.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Brie | Cream/Neufchatel |
| 2 | Processed American | Processed American |
| 3 | Cheddar Mild | Cheddar Mild |
| 4 | Swiss | Swiss |
| 5 | Mozzarella | Parmesan |
| 6 | Provalone | Feta |
| 7 | Cheddar Sharp | Cheddar Sharp |
| 8 | Edam/Gouda | Colby |
| 9 | Muenster | Muenster |
| 10 | Monterey Jack | Provalone |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Feed |
| 2 | Salty | Garlic or onion |
| 3 | Flat-watery | Salty |
| 4 | Feed | Oxidized |
| 5 | No defect | Foreign |
| 6 | Oxidized | Rancid |
| 7 | Malty | Flat-watery |
| 8 | Bitter | Bitter |
| 9 | Acid | No defect |
| 10 | Foreign | Acid |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| 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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