| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | D |
| 3 | D | D |
| 4 | C | C |
| 5 | D | A |
| 6 | C | C |
| 7 | B | B |
| 8 | D | A |
| 9 | C | C |
| 10 | C | C |
| 11 | D | D |
| 12 | D | A |
| 13 | D | D |
| 14 | B | B |
| 15 | D | B |
| 16 | C | B |
| 17 | C | C |
| 18 | C | B |
| 19 | B | B |
| 20 | D | A |
| 21 | D | C |
| 22 | A | A |
| 23 | D | C |
| 24 | D | C |
| 25 | | D |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | A | A |
| 3 | A | A |
| 4 | B | B |
| 5 | D | D |
| Problem Solving - Points per Correct | 5 |
| 25 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | heavy Cream | heavy Cream |
| 2 | Butter | Butter |
| 3 | Non Dairy Creamer | Non Dairy Creamer |
| 4 | Milk | Non Dairy Milk |
| 5 | Milk | Milk |
| 6 | Margarine | Margarine |
| 7 | Butter | Butter |
| 8 | Non Day Whipped Topping | Non Day Whipped Topping |
| 9 | Margarine | Margarine |
| 10 | Flavored Milk | Flavored Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | 36% |
| 2 | 80% | 80% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 0.05% - 0.5% | 1% - 2% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 80% | 80% |
| 8 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 1% - 2% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 9 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Provalone |
| 2 | Cheddar Mild | Monterey Jack |
| 3 | Swiss | Swiss |
| 4 | Cheddar Mild | Monterey Jack |
| 5 | Cheddar Sharp | Cheddar Sharp |
| 6 | Cheddar Sharp | Mozzarella |
| 7 | Monterey Jack | Cheddar Mild |
| 8 | Edam/Gouda | Edam/Gouda |
| 9 | Processed American | Processed American |
| 10 | Provalone | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Oxidized |
| 2 | Acid | Acid |
| 3 | Flat-watery | Flat-watery |
| 4 | No defect | No defect |
| 5 | Bitter | Bitter |
| 6 | Rancid | Rancid |
| 7 | No defect | Feed |
| 8 | Feed | Malty |
| 9 | Salty | Salty |
| 10 | Oxidized | No defect |
| Milk Flavor - Points per Defect | 5 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 05 |
| 2 | 03 | 03 |
| 3 | 08 | 09 |
| 4 | 10 | 10 |
| 5 | 03 | 04 |
| 6 | 03 | 04 |
| 7 | 10 | 08 |
| 8 | 05 | 05 |
| 9 | 06 | 08 |
| 10 | 07 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 89 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |