| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | A | A |
| 3 | D | A |
| 4 | B | B |
| 5 | D | B |
| 6 | C | C |
| 7 | C | C |
| 8 | C | D |
| 9 | B | A |
| 10 | A | C |
| 11 | A | C |
| 12 | D | D |
| 13 | A | |
| 14 | A | C |
| 15 | B | C |
| 16 | D | D |
| 17 | D | D |
| 18 | A | A |
| 19 | D | B |
| 20 | B | C |
| 21 | C | D |
| 22 | D | A |
| 23 | C | B |
| 24 | C | A |
| 25 | C | B |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | D | B |
| 3 | A | A |
| 4 | B | D |
| 5 | C | C |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Flavored Milk |
| 2 | Light Whipped Cream | Light Whipped Cream |
| 3 | Sour Cream | Sour Cream |
| 4 | Margarine | Margarine |
| 5 | Half and Half | Butter |
| 6 | Non Dairy Creamer | Margarine |
| 7 | Butter | Butter |
| 8 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Milk | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 1% - 2% |
| 2 | 1% - 2% | 30% |
| 3 | 10.5% | 18% |
| 4 | 30% | Non Dairy Variable Fat |
| 5 | 3.25% - 3.5% | 80% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 80% | 80% |
| 8 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 9 | 18% | 1% - 2% |
| 10 | 3.25% - 3.5% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Cheddar Sharp |
| 2 | Brie | Monterey Jack |
| 3 | Processed American | Cheddar Mild |
| 4 | Mozzarella | Mozzarella |
| 5 | Cheddar Sharp | Cheddar Sharp |
| 6 | Swiss | Cheddar Sharp |
| 7 | Monterey Jack | Mozzarella |
| 8 | Colby | Cheddar Sharp |
| 9 | Provalone | Cheddar Sharp |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 5 |
| 15 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Salty |
| 2 | Acid | Acid |
| 3 | Flat-watery | Bitter |
| 4 | No defect | No defect |
| 5 | Rancid | Malty |
| 6 | Oxidized | Flat-watery |
| 7 | Malty | No defect |
| 8 | Salty | Salty |
| 9 | Feed | Flat-watery |
| 10 | Garlic or onion | Feed |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 07 |
| 2 | 04 | 03 |
| 3 | 08 | 03 |
| 4 | 10 | 10 |
| 5 | 03 | 05 |
| 6 | 06 | 08 |
| 7 | 07 | 10 |
| 8 | 05 | 07 |
| 9 | 06 | 09 |
| 10 | 07 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 78 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |