| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | D |
| 3 | | C |
| 4 | | B |
| 5 | | C |
| 6 | | C |
| 7 | | A |
| 8 | | D |
| 9 | | C |
| 10 | | A |
| 11 | | D |
| 12 | | C |
| 13 | | D |
| 14 | | B |
| 15 | | B |
| 16 | | A |
| 17 | | B |
| 18 | | B |
| 19 | | A |
| 20 | | B |
| 21 | | A |
| 22 | | A |
| 23 | | D |
| 24 | | C |
| 25 | | D |
| 26 | | A |
| 27 | | C |
| 28 | | B |
| 29 | | C |
| 30 | | B |
| Exam A - Points per Correct | 2 |
| |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | | C |
| 32 | | A |
| 33 | | C |
| 34 | | B |
| 35 | | A |
| 36 | | D |
| 37 | | D |
| 38 | | C |
| 39 | | A |
| 40 | | A |
| 41 | | B |
| 42 | | D |
| 43 | | A |
| 44 | | D |
| 45 | | B |
| 46 | | C |
| 47 | | A |
| 48 | | A |
| 49 | | B |
| 50 | | C |
| 51 | | A |
| 52 | | B |
| 53 | | D |
| 54 | | B |
| 55 | | D |
| 56 | | A |
| 57 | | B |
| 58 | | A |
| 59 | | C |
| 60 | | A |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | D |
| 3 | | A |
| 4 | | D |
| 5 | | B |
| 6 | | C |
| 7 | | D |
| 8 | | C |
| 9 | | B |
| 10 | | D |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Creamer | |
| 2 | Flavored Milk | |
| 3 | Half and Half | |
| 4 | Non Dairy Milk | |
| 5 | Milk | |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 18% |
| 2 | 18% | 3.25% - 3.5% |
| 3 | 3.25% - 3.5% | 0.05% - 0.5% |
| 4 | 36% | 10.5% |
| 5 | 0.05% - 0.5% | 1% - 2% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Queso Fresco | Parmesan |
| 2 | Feta | Colby |
| 3 | Parmesan | Feta |
| 4 | Feta | Cheddar Mild |
| 5 | Cream/Neufchatel | Cream/Neufchatel |
| 6 | Gruyere | Edam/Gouda |
| 7 | Romano | Processed American |
| 8 | Mozzarella | Mozzarella |
| 9 | Cheddar Mild | Processed American |
| 10 | Cheddar Sharp | Cheddar Sharp |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Salty |
| 2 | No defect | Acid |
| 3 | Oxidized | Flat-watery |
| 4 | Foreign | Foreign |
| 5 | Feed | Rancid |
| 6 | Rancid | No defect |
| 7 | Malty | Bitter |
| 8 | Garlic or onion | Garlic or onion |
| 9 | Acid | Malty |
| 10 | Salty | Feed |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 06 |
| 2 | 04 | 02 |
| 3 | 03 | 08 |
| 4 | 02 | 03 |
| 5 | 05 | 02 |
| 6 | 07 | 10 |
| 7 | ** | 03 |
| 8 | | 03 |
| 9 | | 05 |
| 10 | 10 | 08 |
| Milk Flavor - Score Max Points | 6 |
| 21 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |