| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | D |
| 3 | | D |
| 4 | | D |
| 5 | | C |
| 6 | | B |
| 7 | | B |
| 8 | | C |
| 9 | | A |
| 10 | | D |
| 11 | | B |
| 12 | | A |
| 13 | | C |
| 14 | | D |
| 15 | | A |
| 16 | | C |
| 17 | | B |
| 18 | | D |
| 19 | | C |
| 20 | | A |
| 21 | | C |
| 22 | | A |
| 23 | | A |
| 24 | | B |
| 25 | | B |
| 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 | A | B |
| 2 | A | A |
| 3 | B | A |
| 4 | A | C |
| 5 | D | B |
| 6 | D | |
| 7 | B | |
| 8 | A | |
| 9 | B | |
| 10 | C | |
| 11 | B | |
| 12 | B | |
| 13 | C | |
| 14 | A | |
| 15 | A | |
| 16 | C | |
| 17 | A | |
| 18 | D | |
| 19 | B | |
| 20 | B | |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Milk |
| 2 | Half and Half | Half and Half |
| 3 | heavy Cream | Butter |
| 4 | | Non Day Whipped Topping |
| 5 | Light Whipped Cream | Non Dairy Creamer |
| 6 | | Milk |
| 7 | Non Dairy Creamer | Flavored Milk |
| 8 | Non Dairy Milk | Light Whipped Cream |
| 9 | Sour Cream | Butter |
| 10 | Margarine | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 4 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 3.25% - 3.5% |
| 2 | 1% - 2% | 10.5% |
| 3 | 36% | 80% |
| 4 | 10.5% | Non Dairy Variable Fat |
| 5 | 30% | Non Dairy Variable Fat |
| 6 | 3.25% - 3.5% | 1% - 2% |
| 7 | 80% | 3.25% - 3.5% |
| 8 | 18% | 30% |
| 9 | Non Dairy Variable Fat | 80% |
| 10 | 0.05% - 0.5% | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Swiss |
| 2 | Blue/Bleu | Monterey Jack |
| 3 | Cheddar Sharp | Processed American |
| 4 | Mozzarella | Mozzarella |
| 5 | Monterey Jack | Cheddar Mild |
| 6 | Swiss | Processed American |
| 7 | Edam/Gouda | Monterey Jack |
| 8 | Processed American | Cheddar Mild |
| 9 | Provalone | Cheddar Mild |
| 10 | Brie | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 5 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Flat-watery |
| 2 | Foreign | Malty |
| 3 | Flat-watery | Oxidized |
| 4 | Garlic or onion | No defect |
| 5 | No defect | Acid |
| 6 | Feed | Bitter |
| 7 | | No defect |
| 8 | Foreign | Oxidized |
| 9 | Rancid | Salty |
| 10 | Bitter | Flat-watery |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 08 | 09 |
| 2 | 04 | 05 |
| 3 | 03 | 05 |
| 4 | 05 | 10 |
| 5 | 09 | 03 |
| 6 | 08 | 03 |
| 7 | 05 | 10 |
| 8 | 09 | 05 |
| 9 | 09 | 07 |
| 10 | 03 | 09 |
| Milk Flavor - Score Max Points | 10 |
| 63 |
| 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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