| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | A | B |
| 3 | B | B |
| 4 | B | C |
| 5 | B | A |
| 6 | B | B |
| 7 | A | C |
| 8 | A | B |
| 9 | A | A |
| 10 | B | B |
| 11 | C | C |
| 12 | D | C |
| 13 | B | B |
| 14 | A | D |
| 15 | C | B |
| 16 | D | D |
| 17 | A | B |
| 18 | B | D |
| 19 | C | B |
| 20 | B | A |
| 21 | C | C |
| 22 | D | D |
| 23 | B | D |
| 24 | B | D |
| 25 | A | A |
| 26 | B | C |
| 27 | B | B |
| 28 | C | C |
| 29 | B | D |
| 30 | B | A |
| Exam A - Points per Correct | 2 |
| 24 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | B | C |
| 33 | B | B |
| 34 | A | B |
| 35 | D | B |
| 36 | B | B |
| 37 | C | B |
| 38 | A | A |
| 39 | D | D |
| 40 | A | C |
| 41 | C | D |
| 42 | D | C |
| 43 | A | B |
| 44 | D | B |
| 45 | B | A |
| 46 | D | B |
| 47 | B | B |
| 48 | D | D |
| 49 | C | B |
| 50 | A | C |
| 51 | C | B |
| 52 | C | C |
| 53 | B | D |
| 54 | C | C |
| 55 | D | D |
| 56 | B | B |
| 57 | B | B |
| 58 | D | B |
| 59 | B | D |
| 60 | A | B |
| Exam B - Points per Correct | 2 |
| 24 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | C |
| 3 | | D |
| 4 | | A |
| 5 | | C |
| 6 | | A |
| 7 | | A |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | Non Dairy Milk |
| 2 | Non Dairy Milk | Milk |
| 3 | | Non Dairy Creamer |
| 4 | Margarine | Milk |
| 5 | Non Dairy Creamer | Flavored Milk |
| 6 | Flavored Milk | Non Dairy Milk |
| 7 | Non Dairy Sour Cream | Light Whipped Cream |
| 8 | Milk | Margarine |
| 9 | Light Whipped Cream | Butter |
| 10 | Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 6 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | | 3.25% - 3.5% |
| 3 | | Non Dairy Variable Fat |
| 4 | | 1% - 2% |
| 5 | | 3.25% - 3.5% |
| 6 | | Non Dairy Variable Fat |
| 7 | | 0.05% - 0.5% |
| 8 | | Non Dairy Variable Fat |
| 9 | | 80% |
| 10 | | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Edam/Gouda |
| 2 | | Mozzarella |
| 3 | Ricotta | Ricotta |
| 4 | Cheddar Sharp | Cheddar Mild |
| 5 | Cheddar Mild | Colby |
| 6 | Feta | Gruyere |
| 7 | Brie | Feta |
| 8 | | Parmesan |
| 9 | Mozzarella | Monterey Jack |
| 10 | Gruyere | Queso Fresco |
| Cheese Identification - Points per ID | 4 |
| 4 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 2 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 3 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 4 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 5 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 7 | | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 8 | | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 9 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Garlic or onion |
| 2 | Foreign | Bitter |
| 3 | | Foreign |
| 4 | Rancid | Oxidized |
| 5 | Feed | Feed |
| 6 | Bitter | No defect |
| 7 | Malty | Flat-watery |
| 8 | No defect | Acid |
| 9 | Feed | Salty |
| 10 | Garlic or onion | Malty |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 09 | 05 |
| 2 | 02 | 03 |
| 3 | 03 | 06 |
| 4 | 07 | 01 |
| 5 | 08 | 08 |
| 6 | | 10 |
| 7 | | 07 |
| 8 | | 02 |
| 9 | | 01 |
| 10 | | 01 |
| Milk Flavor - Score Max Points | 6 |
| 16 |
| CMT |
| Part | Contestant | Judge |
| 1 | 0 | 0 |
| 2 | 4 | 8 |
| 3 | 2 | 6 |
| 4 | 0 | 2 |
| 5 | 6 | 8 |
| 28 |
| 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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