| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | A | A |
| 3 | A | A |
| 4 | B | D |
| 5 | C | A |
| 6 | D | D |
| 7 | D | D |
| 8 | A | C |
| 9 | D | A |
| 10 | C | C |
| 11 | A | A |
| 12 | D | D |
| 13 | B | B |
| 14 | D | C |
| 15 | D | A |
| 16 | B | C |
| 17 | B | B |
| 18 | A | C |
| 19 | C | C |
| 20 | A | A |
| 21 | A | A |
| 22 | D | B |
| 23 | B | B |
| 24 | C | C |
| 25 | C | B |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | C |
| 3 | A | D |
| 4 | A | A |
| 5 | C | D |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Non Dairy Milk |
| 2 | heavy Cream | Milk |
| 3 | Flavored Milk | Half and Half |
| 4 | Margarine | Margarine |
| 5 | Non Dairy Creamer | Non Dairy Flavored Beverage |
| 6 | Half and Half | Milk |
| 7 | Butter | Butter |
| 8 | Sour Cream | Sour Cream |
| 9 | Margarine | Margarine |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 2 | 1% - 2% | 0.05% - 0.5% |
| 3 | 1% - 2% | 10.5% |
| 4 | 1% - 2% | Non Dairy Variable Fat |
| 5 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 6 | 1% - 2% | 1% - 2% |
| 7 | 1% - 2% | 80% |
| 8 | 0.05% - 0.5% | 18% |
| 9 | 1% - 2% | Non Dairy Variable Fat |
| 10 | 1% - 2% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Swiss |
| 2 | Cheddar Mild | Cheddar Sharp |
| 3 | Colby | Mozzarella |
| 4 | Blue/Bleu | Monterey Jack |
| 5 | Processed American | Cheddar Mild |
| 6 | Edam/Gouda | Provalone |
| 7 | Monterey Jack | Cheddar Sharp |
| 8 | Mozzarella | Mozzarella |
| 9 | Cheddar Mild | Cheddar Mild |
| 10 | Swiss | Monterey Jack |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Flat-watery |
| 2 | Feed | No defect |
| 3 | Bitter | Salty |
| 4 | Garlic or onion | Garlic or onion |
| 5 | Salty | Oxidized |
| 6 | Foreign | No defect |
| 7 | Flat-watery | Flat-watery |
| 8 | Rancid | Garlic or onion |
| 9 | Malty | Acid |
| 10 | Oxidized | Salty |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 09 |
| 2 | 08 | 10 |
| 3 | 07 | 06 |
| 4 | 01 | 05 |
| 5 | 08 | 06 |
| 6 | 10 | 10 |
| 7 | 08 | 09 |
| 8 | 01 | 05 |
| 9 | 01 | 03 |
| 10 | 01 | 08 |
| Milk Flavor - Score Max Points | 10 |
| 76 |
| CMT |
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| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Imitation | |
| 2 | Natural | |
| 3 | Imitation | |
| 4 | Imitation | |
| 5 | Imitation | |
| 6 | Imitation | |
| 7 | Natural | |
| 8 | Natural | |
| 9 | Imitation | |
| 10 | Natural | |
| 0 |
| 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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