| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | B | B |
| 3 | A | A |
| 4 | D | A |
| 5 | B | D |
| 6 | A | B |
| 7 | D | D |
| 8 | B | A |
| 9 | C | D |
| 10 | A | C |
| 11 | D | C |
| 12 | A | D |
| 13 | C | C |
| 14 | D | A |
| 15 | A | C |
| 16 | D | B |
| 17 | D | C |
| 18 | C | C |
| 19 | A | A |
| 20 | D | B |
| 21 | A | A |
| 22 | D | B |
| 23 | A | C |
| 24 | D | A |
| 25 | C | A |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | B | C |
| 3 | A | B |
| 4 | B | D |
| 5 | D | B |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Light Whipped Cream | Margarine |
| 2 | Half and Half | Margarine |
| 3 | Flavored Milk | Non Dairy Flavored Beverage |
| 4 | Milk | Milk |
| 5 | Margarine | Half and Half |
| 6 | Sour Cream | Non Dairy Creamer |
| 7 | Butter | Flavored Milk |
| 8 | heavy Cream | Non Dairy Flavored Beverage |
| 9 | Flavored Milk | Margarine |
| 10 | Half and Half | Butter |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 4 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | Non Dairy Variable Fat |
| 2 | 10.5% | Non Dairy Variable Fat |
| 3 | 80% | Non Dairy Variable Fat |
| 4 | 18% | 3.25% - 3.5% |
| 5 | 30% | 10.5% |
| 6 | 36% | Non Dairy Variable Fat |
| 7 | 80% | 1% - 2% |
| 8 | 80% | Non Dairy Variable Fat |
| 9 | 18% | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | 80% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Cheddar Mild |
| 2 | Edam/Gouda | Edam/Gouda |
| 3 | Monterey Jack | Provalone |
| 4 | Swiss | Swiss |
| 5 | Brie | Monterey Jack |
| 6 | Provalone | Mozzarella |
| 7 | Cheddar Mild | Cheddar Mild |
| 8 | Mozzarella | Monterey Jack |
| 9 | Cheddar Sharp | Cheddar Sharp |
| 10 | Cream/Neufchatel | Processed American |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | No defect |
| 2 | Acid | Oxidized |
| 3 | Foreign | Feed |
| 4 | Feed | Flat-watery |
| 5 | No defect | Oxidized |
| 6 | | Garlic or onion |
| 7 | Bitter | Bitter |
| 8 | Oxidized | Malty |
| 9 | Rancid | Salty |
| 10 | Salty | Flat-watery |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 10 |
| 2 | | 05 |
| 3 | | 06 |
| 4 | | 09 |
| 5 | | 05 |
| 6 | | 05 |
| 7 | | 02 |
| 8 | | 05 |
| 9 | | 07 |
| 10 | | 08 |
| Milk Flavor - Score Max Points | 10 |
| |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |