| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | A | C |
| 3 | B | B |
| 4 | D | A |
| 5 | C | D |
| 6 | B | A |
| 7 | D | B |
| 8 | A | C |
| 9 | C | D |
| 10 | C | B |
| 11 | A | C |
| 12 | D | C |
| 13 | B | D |
| 14 | A | A |
| 15 | C | C |
| 16 | B | C |
| 17 | B | D |
| 18 | D | D |
| 19 | C | C |
| 20 | D | C |
| 21 | A | C |
| 22 | B | C |
| 23 | B | A |
| 24 | C | C |
| 25 | B | B |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | A |
| 2 | A | B |
| 3 | B | D |
| 4 | D | A |
| 5 | B | D |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Margarine | Margarine |
| 2 | heavy Cream | heavy Cream |
| 3 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 4 | Butter | Butter |
| 5 | Non Dairy Creamer | Non Dairy Creamer |
| 6 | Milk | Half and Half |
| 7 | Milk | Milk |
| 8 | Milk | Milk |
| 9 | Sour Cream | Sour Cream |
| 10 | Flavored Milk | Flavored Milk |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | Non Dairy Variable Fat |
| 2 | 3.25% - 3.5% | 36% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 80% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | 3.25% - 3.5% | 10.5% |
| 7 | 18% | 1% - 2% |
| 8 | 1% - 2% | 1% - 2% |
| 9 | 10.5% | 18% |
| 10 | 1% - 2% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Brie | Brie |
| 2 | Cream/Neufchatel | Cheddar Sharp |
| 3 | Provalone | Monterey Jack |
| 4 | Blue/Bleu | Swiss |
| 5 | Provalone | Provalone |
| 6 | Processed American | Processed American |
| 7 | Cheddar Sharp | Cheddar Sharp |
| 8 | Monterey Jack | Cheddar Mild |
| 9 | Mozzarella | Edam/Gouda |
| 10 | Edam/Gouda | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Salty |
| 2 | Flat-watery | Flat-watery |
| 3 | Rancid | Malty |
| 4 | Bitter | No defect |
| 5 | No defect | Flat-watery |
| 6 | Salty | Malty |
| 7 | Malty | Acid |
| 8 | Garlic or onion | Oxidized |
| 9 | Feed | No defect |
| 10 | Foreign | Rancid |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 8 |
| 2 | | 8 |
| 3 | | 5 |
| 4 | | 10 |
| 5 | | 9 |
| 6 | | 1 |
| 7 | | 2 |
| 8 | | 4 |
| 9 | | 10 |
| 10 | | 4 |
| Milk Flavor - Score Max Points | 10 |
| |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |