| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | D |
| 3 | C | C |
| 4 | B | D |
| 5 | B | B |
| 6 | C | C |
| 7 | B | A |
| 8 | C | B |
| 9 | A | C |
| 10 | C | D |
| 11 | D | B |
| 12 | A | B |
| 13 | B | B |
| 14 | A | A |
| 15 | C | C |
| 16 | A | B |
| 17 | D | D |
| 18 | B | D |
| 19 | D | C |
| 20 | D | D |
| 21 | A | A |
| 22 | B | D |
| 23 | A | A |
| 24 | C | B |
| 25 | A | A |
| Exam A - Points per Correct | 2 |
| 24 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | D | B |
| 3 | A | A |
| 4 | D | D |
| 5 | B | C |
| Problem Solving - Points per Correct | 5 |
| 10 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Light Whipped Cream | Light Whipped Cream |
| 2 | Milk | Milk |
| 3 | Half and Half | |
| 4 | Non Day Whipped Topping | Non Day Whipped Topping |
| 5 | Butter | Margarine |
| 6 | Non Dairy Creamer | Non Dairy Creamer |
| 7 | heavy Cream | heavy Cream |
| 8 | Butter | Butter |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Non Day Whipped Topping | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 32 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 30% |
| 2 | 3.25% - 3.5% | 3.25% - 3.5% |
| 3 | 10.5% | |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 1% - 2% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 80% | 36% |
| 8 | 1% - 2% | 80% |
| 9 | 18% | 1% - 2% |
| 10 | Non Dairy Variable Fat | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Cheddar Mild |
| 2 | Cheddar Sharp | Cheddar Mild |
| 3 | Swiss | Swiss |
| 4 | Mozzarella | Mozzarella |
| 5 | Edam/Gouda | Cheddar Sharp |
| 6 | Provalone | Monterey Jack |
| 7 | Mozzarella | Mozzarella |
| 8 | Cheddar Mild | Cheddar Mild |
| 9 | Monterey Jack | Monterey Jack |
| 10 | Processed American | Processed American |
| Cheese Identification - Points per ID | 5 |
| 35 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Flat-watery |
| 2 | Bitter | No defect |
| 3 | Bitter | Oxidized |
| 4 | Malty | Salty |
| 5 | Rancid | Rancid |
| 6 | Rancid | Acid |
| 7 | Salty | Feed |
| 8 | No defect | Oxidized |
| 9 | Rancid | Bitter |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 09 |
| 2 | 09 | 10 |
| 3 | 09 | 06 |
| 4 | 07 | 07 |
| 5 | 01 | 04 |
| 6 | 01 | 03 |
| 7 | 06 | 07 |
| 8 | 10 | 05 |
| 9 | 06 | 03 |
| 10 | 10 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 77 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |