| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | B | D |
| 3 | D | A |
| 4 | C | B |
| 5 | C | D |
| 6 | A | B |
| 7 | B | B |
| 8 | C | B |
| 9 | A | B |
| 10 | A | A |
| 11 | B | C |
| 12 | D | C |
| 13 | C | C |
| 14 | B | D |
| 15 | D | D |
| 16 | D | B |
| 17 | B | D |
| 18 | B | C |
| 19 | A | D |
| 20 | D | B |
| 21 | B | A |
| 22 | A | A |
| 23 | A | B |
| 24 | B | B |
| 25 | C | C |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | A | B |
| 3 | D | C |
| 4 | A | B |
| 5 | B | A |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Creamer | Non Dairy Sour Cream |
| 2 | Half and Half | Half and Half |
| 3 | Butter | Butter |
| 4 | heavy Cream | heavy Cream |
| 5 | Butter | Margarine |
| 6 | Sour Cream | Sour Cream |
| 7 | Flavored Milk | Non Dairy Creamer |
| 8 | Light Whipped Cream | Non Day Whipped Topping |
| 9 | Margarine | Flavored Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 20 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | | 10.5% |
| 3 | | 80% |
| 4 | | 36% |
| 5 | | Non Dairy Variable Fat |
| 6 | | 18% |
| 7 | | Non Dairy Variable Fat |
| 8 | | Non Dairy Variable Fat |
| 9 | | 3.25% - 3.5% |
| 10 | | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | | Edam/Gouda |
| 2 | Swiss | Cheddar Sharp |
| 3 | Provalone | Swiss |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Cream/Neufchatel | Mozzarella |
| 6 | Edam/Gouda | Monterey Jack |
| 7 | Monterey Jack | Processed American |
| 8 | Cheddar Mild | Cheddar Mild |
| 9 | Blue/Bleu | Provalone |
| 10 | Brie | Processed American |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Acid |
| 2 | No defect | Bitter |
| 3 | Foreign | Oxidized |
| 4 | Acid | Oxidized |
| 5 | Rancid | Salty |
| 6 | Malty | No defect |
| 7 | Oxidized | Malty |
| 8 | Bitter | Rancid |
| 9 | Garlic or onion | Flat-watery |
| 10 | Flat-watery | No defect |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 03 |
| 2 | ** | 04 |
| 3 | 08 | 05 |
| 4 | 07 | 05 |
| 5 | ** | 07 |
| 6 | | 10 |
| 7 | | 05 |
| 8 | | 02 |
| 9 | | 09 |
| 10 | | 10 |
| Milk Flavor - Score Max Points | 10 |
| 15 |
| 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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