| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | B |
| 3 | B | B |
| 4 | A | A |
| 5 | D | D |
| 6 | C | C |
| 7 | C | B |
| 8 | A | C |
| 9 | D | B |
| 10 | B | D |
| 11 | D | D |
| 12 | A | A |
| 13 | B | C |
| 14 | B | A |
| 15 | C | B |
| 16 | C | B |
| 17 | C | A |
| 18 | C | C |
| 19 | B | C |
| 20 | B | C |
| 21 | D | B |
| 22 | B | C |
| 23 | C | D |
| 24 | A | B |
| 25 | A | A |
| 26 | A | C |
| 27 | D | B |
| 28 | D | A |
| 29 | D | A |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 20 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | C |
| 32 | C | D |
| 33 | D | B |
| 34 | B | B |
| 35 | C | B |
| 36 | B | D |
| 37 | D | B |
| 38 | A | B |
| 39 | D | A |
| 40 | B | C |
| 41 | C | A |
| 42 | B | B |
| 43 | A | A |
| 44 | B | B |
| 45 | D | C |
| 46 | C | C |
| 47 | B | A |
| 48 | C | D |
| 49 | A | D |
| 50 | B | D |
| Exam B - Points per Correct | 2 |
| 12 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | Non Dairy Creamer | Milk |
| 3 | Non Dairy Milk | Milk |
| 4 | Butter | Butter |
| 5 | Non Dairy Creamer | Non Dairy Flavored Beverage |
| 6 | Non Dairy Milk | Non Dairy Creamer |
| 7 | Non Dairy Flavored Beverage | Milk |
| 8 | Half and Half | Non Dairy Milk |
| 9 | heavy Cream | Half and Half |
| 10 | Flavored Milk | Flavored Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 18% |
| 2 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 3 | Non Dairy Variable Fat | 1% - 2% |
| 4 | 80% | 80% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | 1% - 2% |
| 8 | 10.5% | Non Dairy Variable Fat |
| 9 | 36% | 10.5% |
| 10 | 1% - 2% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 16 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Muenster | Edam/Gouda |
| 3 | Havarti | Havarti |
| 4 | Brie | Parmesan |
| 5 | Edam/Gouda | Muenster |
| 6 | Processed American | Provalone |
| 7 | Mozzarella | Mozzarella |
| 8 | Provalone | Feta |
| 9 | Queso Fresco | Brie |
| 10 | Ricotta | Gruyere |
| Cheese Identification - Points per ID | 10 |
| 30 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Foreign |
| 2 | Bitter | Malty |
| 3 | Malty | No defect |
| 4 | Flat-watery | Bitter |
| 5 | Feed | Rancid |
| 6 | Flat-watery | Feed |
| 7 | Rancid | Oxidized |
| 8 | Feed | Salty |
| 9 | Bitter | Flat-watery |
| 10 | Acid | Acid |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 03 | 02 |
| 2 | 06 | 03 |
| 3 | 04 | 10 |
| 4 | 06 | 05 |
| 5 | 04 | 03 |
| 6 | 06 | 08 |
| 7 | 01 | 02 |
| 8 | 03 | 08 |
| 9 | 06 | 08 |
| 10 | 02 | 02 |
| Milk Flavor - Score Max Points | 10 |
| 78 |
| CMT |
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| Natural/Imitation ID |
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| Online Exam Score |
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| Team Activity Total Score |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
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| Team Activity - Teamwork |
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| Team Activity - Total |
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