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