| Definition | Responses | Score |
| Written Exam 1-30 |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | D | D |
| 3 | C | C |
| 4 | A | A |
| 5 | C | C |
| 6 | B | B |
| 7 | B | B |
| 8 | B | B |
| 9 | A | A |
| 10 | C | C |
| 11 | C | C |
| 12 | A | A |
| 13 | C | C |
| 14 | B | B |
| 15 | B | B |
| 16 | A | A |
| 17 | B | B |
| 18 | A | A |
| 19 | A | A |
| 20 | A | A |
| 21 | C | C |
| 22 | A | A |
| 23 | D | D |
| 24 | C | C |
| 25 | B | B |
| 26 | B | B |
| 27 | C | C |
| 28 | C | C |
| 29 | A | A |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 60 |
| Written Exam 31-50 |
| Part | Contestant | Judge |
| 31 | C | C |
| 32 | B | B |
| 33 | D | D |
| 34 | B | B |
| 35 | B | B |
| 36 | D | D |
| 37 | B | B |
| 38 | B | B |
| 39 | C | C |
| 40 | D | D |
| 41 | B | B |
| 42 | A | A |
| 43 | A | A |
| 44 | D | D |
| 45 | A | A |
| 46 | C | B |
| 47 | C | C |
| 48 | D | D |
| 49 | D | D |
| 50 | A | A |
| Exam B - Points per Correct | 2 |
| 38 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Day Whipped Topping | Non Day Whipped Topping |
| 2 | Butter | Butter |
| 3 | heavy Cream | heavy Cream |
| 4 | Milk | Milk |
| 5 | Non Dairy Milk | Non Dairy Milk |
| 6 | Flavored Milk | Flavored Milk |
| 7 | Milk | Milk |
| 8 | Milk | Half and Half |
| 9 | Margarine | Margarine |
| 10 | Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 54 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 2 | 80% | 80% |
| 3 | 36% | 36% |
| 4 | 0.05% - 0.5% | 1% - 2% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | 3.25% - 3.5% | 1% - 2% |
| 7 | 1% - 2% | 1% - 2% |
| 8 | 3.25% - 3.5% | 10.5% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 18% | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 28 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Ricotta | Ricotta |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Blue/Bleu | Blue/Bleu |
| 4 | Provalone | Swiss |
| 5 | Mozzarella | Queso Fresco |
| 6 | Gruyere | Mozzarella |
| 7 | Havarti | Monterey Jack |
| 8 | Cream/Neufchatel | Cream/Neufchatel |
| 9 | Cheddar Sharp | Cheddar Sharp |
| 10 | Romano | Feta |
| Cheese Identification - Points per ID | 10 |
| 50 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Flat-watery |
| 2 | Garlic or onion | Garlic or onion |
| 3 | Bitter | No defect |
| 4 | Malty | Malty |
| 5 | Foreign | Oxidized |
| 6 | Salty | Salty |
| 7 | Flat-watery | Acid |
| 8 | Acid | Oxidized |
| 9 | Feed | Feed |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 5 |
| 25 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 08 |
| 2 | 05 | 03 |
| 3 | 05 | 10 |
| 4 | 03 | 03 |
| 5 | 03 | 04 |
| 6 | 08 | 06 |
| 7 | 08 | 02 |
| 8 | 03 | 01 |
| 9 | 03 | 06 |
| 10 | 10 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 77 |
| CMT |
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| Natural/Imitation ID |
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| Online Exam Score |
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| Team Activity Score |
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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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