| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | A |
| 2 | C | C |
| 3 | B | D |
| 4 | C | D |
| 5 | A | B |
| 6 | B | B |
| 7 | D | C |
| 8 | D | A |
| 9 | D | B |
| 10 | B | A |
| 11 | A | A |
| 12 | D | D |
| 13 | D | A |
| 14 | B | C |
| 15 | B | B |
| 16 | B | A |
| 17 | D | B |
| 18 | B | B |
| 19 | B | D |
| 20 | A | D |
| 21 | A | A |
| 22 | A | B |
| 23 | D | B |
| 24 | C | B |
| 25 | A | A |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | B | A |
| 3 | C | D |
| 4 | D | A |
| 5 | C | D |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Butter |
| 2 | Flavored Milk | Flavored Milk |
| 3 | heavy Cream | Half and Half |
| 4 | Half and Half | heavy Cream |
| 5 | Non Dairy Milk | Half and Half |
| 6 | Margarine | Margarine |
| 7 | Non Dairy Milk | Non Dairy Milk |
| 8 | Milk | Milk |
| 9 | Butter | Butter |
| 10 | Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 80% |
| 2 | 3.25% - 3.5% | 3.25% - 3.5% |
| 3 | 36% | 10.5% |
| 4 | 10.5% | 36% |
| 5 | Non Dairy Variable Fat | 10.5% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | 3.25% - 3.5% | 1% - 2% |
| 9 | 80% | 80% |
| 10 | 30% | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Provalone |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Provalone | Swiss |
| 4 | Brie | Processed American |
| 5 | Cheddar Mild | Monterey Jack |
| 6 | Mozzarella | Mozzarella |
| 7 | Processed American | Processed American |
| 8 | Swiss | Swiss |
| 9 | Cheddar Mild | Cheddar Mild |
| 10 | Cheddar Mild | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 30 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | Oxidized | Salty |
| 3 | Bitter | Bitter |
| 4 | No defect | Malty |
| 5 | Oxidized | Feed |
| 6 | No defect | Rancid |
| 7 | No defect | No defect |
| 8 | No defect | Flat-watery |
| 9 | Bitter | Bitter |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 5 |
| 25 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 09 | 09 |
| 2 | 05 | 07 |
| 3 | 03 | 03 |
| 4 | 10 | 05 |
| 5 | 05 | 05 |
| 6 | 10 | 04 |
| 7 | 10 | 10 |
| 8 | 10 | 08 |
| 9 | 03 | 03 |
| 10 | 10 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 85 |
| 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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