| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | D | D |
| 3 | B | B |
| 4 | B | A |
| 5 | A | C |
| 6 | C | C |
| 7 | D | D |
| 8 | A | C |
| 9 | B | B |
| 10 | B | D |
| 11 | A | B |
| 12 | C | A |
| 13 | A | C |
| 14 | B | A |
| 15 | B | C |
| 16 | D | D |
| 17 | A | A |
| 18 | D | A |
| 19 | D | D |
| 20 | D | B |
| 21 | D | C |
| 22 | A | C |
| 23 | B | B |
| 24 | D | A |
| 25 | A | B |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | B |
| 3 | C | A |
| 4 | A | A |
| 5 | D | C |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Non Day Whipped Topping | Light Whipped Cream |
| 3 | Light Whipped Cream | Non Day Whipped Topping |
| 4 | Non Dairy Creamer | Non Dairy Flavored Beverage |
| 5 | Margarine | Margarine |
| 6 | heavy Cream | heavy Cream |
| 7 | Non Dairy Milk | Half and Half |
| 8 | Milk | Milk |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Butter | Butter |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 80% |
| 2 | Non Dairy Variable Fat | 30% |
| 3 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 80% | Non Dairy Variable Fat |
| 6 | 30% | 36% |
| 7 | Non Dairy Variable Fat | 10.5% |
| 8 | 1% - 2% | 3.25% - 3.5% |
| 9 | 1% - 2% | 1% - 2% |
| 10 | 80% | 80% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Monterey Jack |
| 2 | Brie | Cheddar Mild |
| 3 | Cheddar Mild | Monterey Jack |
| 4 | Monterey Jack | Mozzarella |
| 5 | Processed American | Cheddar Sharp |
| 6 | Edam/Gouda | Edam/Gouda |
| 7 | Mozzarella | Provalone |
| 8 | Provalone | Swiss |
| 9 | Cream/Neufchatel | Processed American |
| 10 | Swiss | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 5 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Rancid |
| 2 | Malty | Malty |
| 3 | Flat-watery | Salty |
| 4 | Rancid | Feed |
| 5 | Oxidized | No defect |
| 6 | No defect | Flat-watery |
| 7 | Bitter | Feed |
| 8 | Feed | Acid |
| 9 | Garlic or onion | Rancid |
| 10 | Salty | Bitter |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 09 | 04 |
| 2 | 04 | 05 |
| 3 | 02 | 07 |
| 4 | 10 | 06 |
| 5 | 08 | 10 |
| 6 | 01 | 08 |
| 7 | 03 | 06 |
| 8 | 06 | 02 |
| 9 | 07 | 04 |
| 10 | 05 | 03 |
| Milk Flavor - Score Max Points | 10 |
| 64 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |