| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | D | D |
| 3 | D | B |
| 4 | B | A |
| 5 | A | C |
| 6 | C | C |
| 7 | B | D |
| 8 | B | C |
| 9 | D | B |
| 10 | A | D |
| 11 | C | B |
| 12 | C | A |
| 13 | B | C |
| 14 | A | A |
| 15 | B | C |
| 16 | D | D |
| 17 | A | A |
| 18 | A | A |
| 19 | C | D |
| 20 | B | B |
| 21 | D | C |
| 22 | D | C |
| 23 | C | B |
| 24 | B | A |
| 25 | C | B |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | B |
| 3 | A | A |
| 4 | B | A |
| 5 | D | C |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Margarine | Light Whipped Cream |
| 3 | Light Whipped Cream | Non Day Whipped Topping |
| 4 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 5 | Butter | Margarine |
| 6 | Non Day Whipped Topping | heavy Cream |
| 7 | Milk | Half and Half |
| 8 | Milk | Milk |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Butter | Butter |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 16 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 30% | 80% |
| 2 | 10.5% | 30% |
| 3 | 1% - 2% | Non Dairy Variable Fat |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 18% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | 36% |
| 7 | 18% | 10.5% |
| 8 | 36% | 3.25% - 3.5% |
| 9 | 10.5% | 1% - 2% |
| 10 | 80% | 80% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Monterey Jack |
| 2 | Monterey Jack | Cheddar Mild |
| 3 | Cheddar Mild | Monterey Jack |
| 4 | Mozzarella | Mozzarella |
| 5 | Brie | Cheddar Sharp |
| 6 | Cheddar Sharp | Edam/Gouda |
| 7 | Edam/Gouda | Provalone |
| 8 | Swiss | Swiss |
| 9 | Blue/Bleu | Processed American |
| 10 | Processed American | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Rancid |
| 2 | Malty | Malty |
| 3 | Rancid | Salty |
| 4 | Malty | Feed |
| 5 | Foreign | No defect |
| 6 | No defect | Flat-watery |
| 7 | Flat-watery | Feed |
| 8 | Feed | Acid |
| 9 | Acid | Rancid |
| 10 | Bitter | Bitter |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 04 |
| 2 | 08 | 05 |
| 3 | 03 | 07 |
| 4 | 06 | 06 |
| 5 | 08 | 10 |
| 6 | | 08 |
| 7 | 06 | 06 |
| 8 | 06 | 02 |
| 9 | 09 | 04 |
| 10 | 01 | 03 |
| Milk Flavor - Score Max Points | 10 |
| 70 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |