| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | B | B |
| 3 | C | C |
| 4 | A | C |
| 5 | C | C |
| 6 | A | A |
| 7 | B | B |
| 8 | D | D |
| 9 | C | B |
| 10 | A | C |
| 11 | C | C |
| 12 | C | C |
| 13 | C | B |
| 14 | B | B |
| 15 | C | C |
| 16 | D | D |
| 17 | C | D |
| 18 | D | B |
| 19 | B | D |
| 20 | A | C |
| 21 | A | B |
| 22 | A | A |
| 23 | A | A |
| 24 | C | C |
| 25 | C | C |
| Exam A - Points per Correct | 2 |
| 30 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Problem Solving - Points per Correct | 5 |
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| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Margarine |
| 2 | Butter | Butter |
| 3 | Sour Cream | Sour Cream |
| 4 | Half and Half | Non Dairy Milk |
| 5 | Non Day Whipped Topping | Non Day Whipped Topping |
| 6 | Non Dairy Creamer | heavy Cream |
| 7 | Flavored Milk | Flavored Milk |
| 8 | Non Dairy Milk | Half and Half |
| 9 | Non Dairy Creamer | Non Dairy Flavored Beverage |
| 10 | Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | |
| 2 | 80% | |
| 3 | 30% | |
| 4 | 10.5% | |
| 5 | Non Dairy Variable Fat | |
| 6 | Non Dairy Variable Fat | |
| 7 | 1% - 2% | |
| 8 | Non Dairy Variable Fat | |
| 9 | Non Dairy Variable Fat | |
| 10 | 3.25% - 3.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Sharp |
| 2 | Feta | Feta |
| 3 | Cream/Neufchatel | Cream/Neufchatel |
| 4 | Provalone | Edam/Gouda |
| 5 | Cheddar Mild | Cheddar Mild |
| 6 | Swiss | Swiss |
| 7 | Blue/Bleu | Blue/Bleu |
| 8 | Parmesan | Parmesan |
| 9 | Brie | Brie |
| 10 | Colby | Mozzarella |
| Cheese Identification - Points per ID | 4 |
| 32 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Acid |
| 2 | Flat-watery | Flat-watery |
| 3 | Salty | Salty |
| 4 | Flat-watery | Oxidized |
| 5 | No defect | Rancid |
| 6 | Garlic or onion | Garlic or onion |
| 7 | Rancid | Foreign |
| 8 | Malty | Malty |
| 9 | Foreign | Feed |
| 10 | Bitter | Rancid |
| Milk Flavor - Points per Defect | 6 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | |
| 2 | 08 | |
| 3 | 04 | |
| 4 | 08 | |
| 5 | 10 | |
| 6 | 03 | |
| 7 | 04 | |
| 8 | | |
| 9 | 02 | |
| 10 | 04 | |
| Milk Flavor - Score Max Points | 6 |
| 0 |
| 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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