| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | C |
| 3 | C | C |
| 4 | C | C |
| 5 | A | C |
| 6 | A | A |
| 7 | D | B |
| 8 | C | C |
| 9 | D | B |
| 10 | D | A |
| 11 | A | D |
| 12 | B | B |
| 13 | B | B |
| 14 | D | D |
| 15 | B | D |
| 16 | B | B |
| 17 | B | C |
| 18 | C | A |
| 19 | D | B |
| 20 | D | D |
| 21 | B | B |
| 22 | D | D |
| 23 | C | B |
| 24 | C | A |
| 25 | C | B |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | |
| 32 | C | |
| 33 | C | |
| 34 | C | |
| 35 | A | |
| 38 | C | |
| 39 | D | |
| 42 | B | |
| 43 | B | |
| 44 | D | |
| 47 | B | |
| 51 | B | |
| 52 | D | |
| 53 | C | |
| 54 | C | |
| Exam B - Points per Correct | 2 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | D | C |
| 3 | A | A |
| 4 | A | A |
| 5 | B | C |
| Problem Solving - Points per Correct | 5 |
| 10 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Sour Cream | Butter |
| 3 | Margarine | Margarine |
| 4 | Non Dairy Sour Cream | Milk |
| 5 | Non Dairy Milk | Milk |
| 6 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 7 | Light Whipped Cream | Butter |
| 8 | heavy Cream | Non Dairy Creamer |
| 9 | Non Dairy Creamer | Non Dairy Milk |
| 10 | Milk | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 80% |
| 2 | | 80% |
| 3 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 3.25% - 3.5% |
| 5 | 10.5% | 1% - 2% |
| 6 | 30% | Non Dairy Variable Fat |
| 7 | 36% | 80% |
| 8 | 80% | Non Dairy Variable Fat |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 1% - 2% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Mild |
| 2 | Mozzarella | Mozzarella |
| 3 | Blue/Bleu | Blue/Bleu |
| 4 | Processed American | Cheddar Mild |
| 5 | Swiss | Mozzarella |
| 6 | Provalone | Processed American |
| 7 | Brie | Monterey Jack |
| 8 | Edam/Gouda | Cheddar Mild |
| 9 | Cheddar Sharp | Provalone |
| 10 | Brie | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Oxidized |
| 2 | Bitter | Bitter |
| 3 | No defect | Rancid |
| 4 | No defect | Flat-watery |
| 5 | Foreign | Acid |
| 6 | Oxidized | Malty |
| 7 | Rancid | Flat-watery |
| 8 | Salty | Salty |
| 9 | Acid | No defect |
| 10 | Malty | No defect |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | 05 |
| 2 | 03 | 04 |
| 3 | 01 | 04 |
| 4 | 09 | 09 |
| 5 | 07 | 03 |
| 6 | 05 | 05 |
| 7 | 08 | 09 |
| 8 | 04 | 07 |
| 9 | 10 | 10 |
| 10 | 06 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 81 |
| 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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