| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | C |
| 3 | B | B |
| 4 | A | D |
| 5 | D | D |
| 6 | C | C |
| 7 | C | D |
| 8 | D | A |
| 9 | C | A |
| 10 | D | C |
| 11 | B | D |
| 12 | A | D |
| 13 | B | D |
| 14 | A | D |
| 15 | C | B |
| 16 | D | A |
| 17 | C | B |
| 18 | A | A |
| 19 | C | D |
| 20 | A | D |
| 21 | C | D |
| 22 | D | B |
| 23 | A | B |
| 24 | A | D |
| 25 | C | B |
| 26 | C | C |
| 27 | D | D |
| 28 | A | B |
| 29 | C | D |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | C |
| 32 | B | C |
| 33 | A | A |
| 34 | B | D |
| 35 | C | D |
| 36 | A | A |
| 37 | D | A |
| 38 | A | B |
| 39 | B | C |
| 40 | C | A |
| 41 | B | B |
| 42 | C | D |
| 43 | B | B |
| 44 | B | B |
| 45 | D | D |
| 46 | D | D |
| 47 | C | C |
| 48 | B | B |
| 49 | B | B |
| 50 | D | D |
| 51 | C | B |
| 52 | C | C |
| 53 | D | D |
| 54 | D | A |
| 55 | A | D |
| 56 | D | D |
| 57 | A | B |
| 58 | A | B |
| 59 | A | A |
| 60 | D | A |
| Exam B - Points per Correct | 2 |
| 30 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | Milk |
| 2 | Non Dairy Creamer | Non Dairy Milk |
| 3 | Flavored Milk | Non Dairy Creamer |
| 4 | Butter | Butter |
| 5 | Light Whipped Cream | Sour Cream |
| 6 | Non Dairy Milk | Half and Half |
| 7 | heavy Cream | heavy Cream |
| 8 | Margarine | Margarine |
| 9 | Non Dairy Flavored Beverage | Milk |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 3.25% - 3.5% |
| 2 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 3 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 4 | 18% | 80% |
| 5 | 1% - 2% | 18% |
| 6 | 30% | 10.5% |
| 7 | 10.5% | 36% |
| 8 | 36% | Non Dairy Variable Fat |
| 9 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 10 | 80% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Processed American |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Queso Fresco | Monterey Jack |
| 4 | Monterey Jack | Cheddar Sharp |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Swiss | Swiss |
| 7 | Cheddar Sharp | Colby |
| 8 | Provalone | Mozzarella |
| 9 | Feta | Feta |
| 10 | Muenster | Muenster |
| Cheese Identification - Points per ID | 4 |
| 24 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 2 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 3 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 4 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 5 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 15 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 7 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 19 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | No defect |
| 2 | Feed | Malty |
| 3 | No defect | Bitter |
| 4 | Salty | Feed |
| 5 | Bitter | Acid |
| 6 | Malty | Flat-watery |
| 7 | Oxidized | Salty |
| 8 | Garlic or onion | Garlic or onion |
| 9 | Foreign | Feed |
| 10 | Rancid | Foreign |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 03 | 10 |
| 2 | 06 | 03 |
| 3 | 01 | 01 |
| 4 | 08 | 08 |
| 5 | 07 | 02 |
| 6 | 04 | 08 |
| 7 | 02 | 06 |
| 8 | 09 | 01 |
| 9 | 05 | 05 |
| 10 | 04 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 31 |
| 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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