| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | D | D |
| 3 | D | D |
| 4 | D | D |
| 5 | A | B |
| 6 | B | B |
| 7 | C | C |
| 8 | C | C |
| 9 | B | B |
| 10 | C | C |
| 11 | B | B |
| 12 | C | C |
| 13 | C | C |
| 14 | A | A |
| 15 | C | C |
| 16 | B | B |
| 17 | A | A |
| 18 | B | B |
| 19 | A | A |
| 20 | A | A |
| 21 | D | C |
| 22 | C | C |
| 23 | C | C |
| 24 | B | A |
| 25 | B | C |
| 26 | C | C |
| 27 | A | A |
| 28 | A | C |
| 29 | C | A |
| 30 | B | C |
| Exam A - Points per Correct | 2 |
| 46 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | A | A |
| 33 | C | A |
| 34 | B | B |
| 35 | B | B |
| 36 | C | B |
| 37 | B | B |
| 38 | D | D |
| 39 | A | A |
| 40 | A | A |
| 41 | C | A |
| 42 | C | C |
| 43 | C | C |
| 44 | B | B |
| 45 | D | B |
| 46 | B | B |
| 47 | C | B |
| 48 | C | C |
| 49 | B | B |
| 50 | C | C |
| Exam B - Points per Correct | 2 |
| 30 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Non Dairy Milk |
| 2 | Milk | Milk |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Margarine | Butter |
| 5 | Sour Cream | Sour Cream |
| 6 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 7 | Half and Half | Half and Half |
| 8 | Milk | Milk |
| 9 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 48 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 2 | 1% - 2% | 3.25% - 3.5% |
| 3 | 3.25% - 3.5% | 1% - 2% |
| 4 | Non Dairy Variable Fat | 80% |
| 5 | 18% | 18% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 10.5% | 10.5% |
| 8 | 0.05% - 0.5% | 1% - 2% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 80% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Mild |
| 2 | Gruyere | Swiss |
| 3 | Processed American | Processed American |
| 4 | Romano | Gruyere |
| 5 | Mozzarella | Monterey Jack |
| 6 | Edam/Gouda | Provalone |
| 7 | Muenster | Edam/Gouda |
| 8 | Monterey Jack | Mozzarella |
| 9 | Parmesan | Cheddar Sharp |
| 10 | Ricotta | Ricotta |
| Cheese Identification - Points per ID | 10 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Feed |
| 2 | Salty | Salty |
| 3 | Malty | Malty |
| 4 | Oxidized | Flat-watery |
| 5 | Bitter | No defect |
| 6 | No defect | Oxidized |
| 7 | Feed | Feed |
| 8 | Garlic or onion | Garlic or onion |
| 9 | Foreign | Acid |
| 10 | Flat-watery | No defect |
| Milk Flavor - Points per Defect | 5 |
| 20 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 03 | 09 |
| 2 | 06 | 08 |
| 3 | 03 | 02 |
| 4 | 07 | 08 |
| 5 | 03 | 10 |
| 6 | 10 | 05 |
| 7 | 07 | 07 |
| 8 | 02 | 04 |
| 9 | 03 | 02 |
| 10 | 09 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 74 |
| CMT |
| |
| Natural/Imitation ID |
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| Online Exam Score |
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| Team Total |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
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| Team Activity - Teamwork |
| |
| Team Activity - Total |
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