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