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