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