| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | D | D |
| 3 | B | B |
| 4 | D | C |
| 5 | C | C |
| 6 | C | D |
| 7 | C | D |
| 8 | C | B |
| 9 | B | B |
| 10 | C | B |
| 11 | A | B |
| 12 | C | C |
| 13 | C | D |
| 14 | C | C |
| 15 | A | A |
| 16 | C | A |
| 17 | B | B |
| 18 | D | B |
| 19 | C | C |
| 20 | D | D |
| Exam A - Points per Correct | 2 |
| 20 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | D | C |
| 33 | B | D |
| 34 | B | C |
| 35 | B | B |
| 36 | A | A |
| 37 | A | D |
| 38 | B | D |
| 39 | A | A |
| 40 | B | B |
| 41 | A | B |
| 42 | A | B |
| 43 | C | C |
| 44 | C | C |
| 45 | A | A |
| 46 | C | B |
| 47 | C | D |
| 48 | C | C |
| 49 | A | C |
| 50 | A | C |
| Exam B - Points per Correct | 2 |
| 18 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | A | B |
| 3 | A | C |
| 4 | B | A |
| 5 | A | C |
| 6 | C | C |
| 7 | B | A |
| 8 | B | B |
| 9 | B | B |
| 10 | B | B |
| Problem Solving - Points per Correct | 5 |
| 20 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Butter | Butter |
| 3 | Non Day Whipped Topping | Non Day Whipped Topping |
| 4 | Flavored Milk | Flavored Milk |
| 5 | Light Whipped Cream | heavy Cream |
| 6 | Milk | Milk |
| 7 | Margarine | Butter |
| 8 | Half and Half | Half and Half |
| 9 | Sour Cream | Sour Cream |
| 10 | Non Dairy Flavored Beverage | Non Dairy Creamer |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 0.05% - 0.5% |
| 2 | 10.5% | 80% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 1% - 2% | 3.25% - 3.5% |
| 5 | 3.25% - 3.5% | 36% |
| 6 | 1% - 2% | 1% - 2% |
| 7 | 3.25% - 3.5% | 80% |
| 8 | 3.25% - 3.5% | 10.5% |
| 9 | 1% - 2% | 18% |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Brie | Brie |
| 2 | Processed American | Provalone |
| 3 | Swiss | Swiss |
| 4 | Muenster | Muenster |
| 5 | Parmesan | Cheddar Sharp |
| 6 | Ricotta | Ricotta |
| 7 | Feta | Feta |
| 8 | Cream/Neufchatel | Cream/Neufchatel |
| 9 | Havarti | Monterey Jack |
| 10 | Blue/Bleu | Blue/Bleu |
| Cheese Identification - Points per ID | 4 |
| 28 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes |
| 2 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes |
| 3 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 4 | Characteristic A: Yes
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: Yes
Characteristic F: Yes |
| 5 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 18 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes |
| 7 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 8 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 9 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 10 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 14 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Bitter | Bitter |
| 3 | Salty | Feed |
| 4 | Rancid | Malty |
| 5 | Rancid | Oxidized |
| 6 | Feed | Flat-watery |
| 7 | Oxidized | Rancid |
| 8 | Malty | Acid |
| 9 | Flat-watery | Salty |
| 10 | Acid | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 03 | 02 |
| 2 | 03 | 04 |
| 3 | 02 | 08 |
| 4 | 05 | 02 |
| 5 | 05 | 01 |
| 6 | 08 | 09 |
| 7 | 03 | 03 |
| 8 | 04 | 02 |
| 9 | 08 | 06 |
| 10 | 01 | 05 |
| Milk Flavor - Score Max Points | 6 |
| 36 |
| CMT |
| Part | Contestant | Judge |
| 1 | 0 | 2 |
| 2 | 2 | 4 |
| 3 | 6 | 6 |
| 4 | 4 | 4 |
| 5 | 8 | 8 |
| 36 |
| 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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