Definition | Responses | Score |
Exam A - Milk Production |
Part | Contestant | Judge |
1 | D | D |
2 | B | C |
3 | C | C |
4 | C | C |
5 | D | B |
6 | B | B |
7 | D | D |
8 | D | D |
9 | D | D |
10 | D | D |
11 | B | B |
12 | C | A |
13 | C | B |
14 | B | A |
15 | C | C |
16 | B | B |
17 | C | C |
18 | D | B |
19 | B | B |
20 | D | D |
21 | B | B |
22 | A | A |
23 | D | D |
24 | B | C |
25 | C | C |
26 | C | B |
27 | B | C |
28 | C | C |
29 | A | A |
30 | A | B |
Exam A - Points per Correct | 2 |
| 40 |
Exam B - Milk Marketing |
Part | Contestant | Judge |
31 | B | A |
32 | C | C |
33 | C | C |
34 | D | B |
35 | A | A |
36 | A | A |
37 | B | C |
38 | B | C |
39 | A | C |
40 | D | D |
41 | A | A |
42 | A | A |
43 | B | B |
44 | B | B |
45 | A | A |
46 | D | D |
47 | B | D |
48 | B | B |
49 | C | C |
50 | C | D |
51 | D | D |
52 | A | A |
53 | D | D |
54 | D | D |
55 | A | A |
56 | B | D |
57 | D | D |
58 | A | A |
59 | D | D |
60 | C | C |
Exam B - Points per Correct | 2 |
| 44 |
Problem Solving |
Part | Contestant | Judge |
1 | C | C |
2 | C | C |
3 | | D |
4 | | B |
5 | | B |
6 | | A |
7 | | C |
8 | | D |
9 | | A |
10 | | B |
Problem Solving - Points per Correct | 5 |
| 10 |
Dairy/Non-Dairy - Identification |
Part | Contestant | Judge |
1 | Milk | |
2 | Non Dairy Milk | |
3 | Light Whipped Cream | |
4 | Half and Half | |
5 | heavy Cream | |
Dairy/Non-Dairy - Points per Identification | 4 |
| |
Dairy/Non-Dairy - Fat Content |
Part | Contestant | Judge |
1 | 1% - 2% | 3.25% - 3.5% |
2 | 0.05% - 0.5% | 1% - 2% |
3 | 10.5% | 10.5% |
4 | 18% | 0.05% - 0.5% |
5 | 36% | 30% |
Dairy/Non-Dairy - Points per Fat Content | 1 |
| 1 |
Cheese Identification |
Part | Contestant | Judge |
1 | Colby | Cheddar Mild |
2 | Blue/Bleu | Blue/Bleu |
3 | Muenster | Muenster |
4 | Romano | Mozzarella |
5 | Ricotta | Queso Fresco |
6 | Queso Fresco | Brie |
7 | Cheddar Sharp | Cheddar Sharp |
8 | Cheddar Mild | Colby |
9 | Provalone | Swiss |
10 | Edam/Gouda | Edam/Gouda |
Cheese Identification - Points per ID | 5 |
| 20 |
Cheese Characteristics 1-5 |
| |
Cheese Characteristics 6-10 |
| |
Milk Flavor - Defects |
Part | Contestant | Judge |
1 | Salty | Oxidized |
2 | No defect | No defect |
3 | Acid | Flat-watery |
4 | | Salty |
5 | Garlic or onion | Garlic or onion |
6 | Oxidized | Foreign |
7 | Foreign | Acid |
8 | Flat-watery | No defect |
9 | Feed | Bitter |
10 | Rancid | Rancid |
Milk Flavor - Points per Defect | 5 |
| 15 |
Milk Flavor - Scores |
Part | Contestant | Judge |
1 | 08 | 04 |
2 | 01 | 10 |
3 | 03 | 08 |
4 | | 06 |
5 | 05 | 03 |
6 | 06 | 03 |
7 | 09 | 02 |
8 | 09 | 10 |
9 | 09 | 03 |
10 | 04 | 02 |
Milk Flavor - Score Max Points | 10 |
| 51 |
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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