| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | B |
| 3 | | C |
| 4 | | A |
| 5 | | D |
| 6 | | D |
| 7 | | B |
| 8 | | A |
| 9 | | A |
| 10 | | B |
| 11 | | C |
| 12 | | B |
| 13 | | C |
| 14 | | B |
| 15 | | C |
| 16 | | B |
| 17 | | B |
| 18 | | D |
| 19 | | C |
| 20 | | B |
| 21 | | A |
| 22 | | D |
| 23 | | C |
| 24 | | C |
| 25 | | C |
| Exam A - Points per Correct | 2 |
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| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | C | B |
| 3 | C | C |
| 4 | A | A |
| 5 | D | A |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Flavored Beverage | Flavored Milk |
| 2 | Sour Cream | Sour Cream |
| 3 | Non Day Whipped Topping | Non Day Whipped Topping |
| 4 | heavy Cream | heavy Cream |
| 5 | Non Dairy Milk | Non Dairy Milk |
| 6 | Margarine | Margarine |
| 7 | Non Dairy Creamer | Milk |
| 8 | Butter | Butter |
| 9 | Non Dairy Creamer | Milk |
| 10 | Light Whipped Cream | Light Whipped Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 28 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 1% - 2% |
| 2 | 18% | 18% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 36% | 36% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | 1% - 2% |
| 8 | 80% | 80% |
| 9 | Non Dairy Variable Fat | 1% - 2% |
| 10 | 30% | 30% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 7 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Monterey Jack |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Mozzarella | Provalone |
| 4 | Cheddar Mild | Cheddar Sharp |
| 5 | Brie | Brie |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Provalone | Cheddar Sharp |
| 8 | Processed American | Processed American |
| 9 | Swiss | Swiss |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 5 |
| 35 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | No defect |
| 2 | Acid | Acid |
| 3 | Bitter | Flat-watery |
| 4 | No defect | Feed |
| 5 | Flat-watery | Oxidized |
| 6 | Rancid | Acid |
| 7 | Flat-watery | Salty |
| 8 | Malty | Malty |
| 9 | Bitter | Flat-watery |
| 10 | Garlic or onion | Garlic or onion |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 10 |
| 2 | 03 | 03 |
| 3 | 05 | 08 |
| 4 | 10 | 05 |
| 5 | 09 | 06 |
| 6 | 02 | 01 |
| 7 | 09 | 08 |
| 8 | 05 | 03 |
| 9 | 05 | 09 |
| 10 | 04 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 75 |
| 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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