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