| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | B | B |
| 3 | D | B |
| 4 | A | A |
| 5 | C | D |
| 6 | A | C |
| 7 | C | B |
| 8 | A | C |
| 9 | A | B |
| 10 | A | D |
| 11 | D | D |
| 12 | A | A |
| 13 | B | C |
| 14 | C | A |
| 15 | A | B |
| 16 | B | B |
| 17 | C | A |
| 18 | D | C |
| 19 | A | C |
| 20 | B | C |
| 21 | A | B |
| 22 | C | C |
| 23 | B | D |
| 24 | C | B |
| 25 | A | A |
| 26 | B | C |
| 27 | B | B |
| 28 | D | A |
| 29 | B | A |
| 30 | B | C |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | C |
| 32 | C | D |
| 33 | D | B |
| 34 | A | B |
| 35 | B | B |
| 36 | C | D |
| 37 | D | B |
| 38 | A | B |
| 39 | B | A |
| 40 | C | C |
| 41 | B | A |
| 42 | A | B |
| 43 | C | A |
| 44 | B | B |
| 45 | D | C |
| 46 | A | C |
| 47 | C | A |
| 48 | B | D |
| 49 | D | D |
| 50 | A | D |
| Exam B - Points per Correct | 2 |
| 8 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | Non Dairy Milk | Milk |
| 3 | Milk | Milk |
| 4 | Butter | Butter |
| 5 | Flavored Milk | Non Dairy Flavored Beverage |
| 6 | Half and Half | Non Dairy Creamer |
| 7 | Non Dairy Flavored Beverage | Milk |
| 8 | heavy Cream | Non Dairy Milk |
| 9 | Light Whipped Cream | Half and Half |
| 10 | Non Dairy Creamer | 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 | 80% | 1% - 2% |
| 4 | 30% | 80% |
| 5 | 1% - 2% | Non Dairy Variable Fat |
| 6 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | 1% - 2% |
| 8 | 36% | Non Dairy Variable Fat |
| 9 | 10.5% | 10.5% |
| 10 | Non Dairy Variable Fat | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Mozzarella |
| 2 | Cheddar Mild | Edam/Gouda |
| 3 | Edam/Gouda | Havarti |
| 4 | Muenster | Parmesan |
| 5 | Gruyere | Muenster |
| 6 | Swiss | Provalone |
| 7 | Mozzarella | Mozzarella |
| 8 | Feta | Feta |
| 9 | Brie | Brie |
| 10 | Monterey Jack | Gruyere |
| Cheese Identification - Points per ID | 10 |
| 30 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Foreign |
| 2 | Acid | Malty |
| 3 | Malty | No defect |
| 4 | Rancid | Bitter |
| 5 | Salty | Rancid |
| 6 | Oxidized | Feed |
| 7 | Foreign | Oxidized |
| 8 | Flat-watery | Salty |
| 9 | No defect | Flat-watery |
| 10 | Bitter | Acid |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 03 |
| 3 | | 10 |
| 4 | | 05 |
| 5 | | 03 |
| 6 | | 08 |
| 7 | | 02 |
| 8 | | 08 |
| 9 | | 08 |
| 10 | | 02 |
| Milk Flavor - Score Max Points | 10 |
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| 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 |
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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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