| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | D | C |
| 3 | D | B |
| 4 | A | A |
| 5 | B | C |
| 6 | C | B |
| 7 | A | A |
| 8 | A | C |
| 9 | | B |
| 10 | | A |
| 11 | | C |
| 12 | | B |
| 13 | | B |
| 14 | | C |
| 15 | | B |
| 16 | | B |
| 17 | B | C |
| 18 | A | B |
| 19 | C | A |
| 20 | A | C |
| 21 | B | B |
| 22 | A | B |
| 23 | C | D |
| 24 | C | B |
| 25 | A | D |
| Exam A - Points per Correct | 2 |
| 6 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | A | D |
| 3 | D | C |
| 4 | C | C |
| 5 | B | B |
| 9 | B | |
| 10 | B | |
| 11 | C | |
| 12 | A | |
| 13 | D | |
| 14 | B | |
| 15 | B | |
| 16 | C | |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Margarine |
| 2 | Sour Cream | Butter |
| 3 | Milk | Milk |
| 4 | | Flavored Milk |
| 5 | Flavored Milk | Margarine |
| 6 | Half and Half | Half and Half |
| 7 | | Non Dairy Creamer |
| 8 | Margarine | Non Dairy Milk |
| 9 | heavy Cream | Non Dairy Milk |
| 10 | Non Day Whipped Topping | Margarine |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 8 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 2 | 10.5% | 80% |
| 3 | | 0.05% - 0.5% |
| 4 | 1% - 2% | 3.25% - 3.5% |
| 5 | 18% | Non Dairy Variable Fat |
| 6 | 36% | 10.5% |
| 7 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 8 | 10.5% | Non Dairy Variable Fat |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 30% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 1 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Cheddar Mild |
| 2 | Edam/Gouda | Cheddar Sharp |
| 3 | Brie | Mozzarella |
| 4 | Monterey Jack | Monterey Jack |
| 5 | Mozzarella | Processed American |
| 6 | Cheddar Sharp | Edam/Gouda |
| 7 | Colby | Swiss |
| 8 | Romano | Cheddar Sharp |
| 9 | Feta | Processed American |
| 10 | Provalone | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | No defect |
| 2 | Feed | Oxidized |
| 3 | Foreign | Flat-watery |
| 4 | Malty | Salty |
| 5 | Oxidized | Feed |
| 6 | Garlic or onion | Acid |
| 7 | Bitter | Malty |
| 8 | Salty | No defect |
| 9 | No defect | Flat-watery |
| 10 | Flat-watery | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 10 |
| 2 | 03 | 05 |
| 3 | | 09 |
| 4 | 04 | 08 |
| 5 | 06 | 06 |
| 6 | 05 | 02 |
| 7 | 02 | 05 |
| 8 | 07 | 10 |
| 9 | 08 | 08 |
| 10 | 10 | 04 |
| Milk Flavor - Score Max Points | 10 |
| 60 |
| 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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