| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | B | D |
| 3 | A | C |
| 4 | B | D |
| 5 | C | B |
| 6 | C | C |
| 7 | A | A |
| 8 | D | B |
| 9 | B | C |
| 10 | B | D |
| 11 | A | B |
| 12 | B | B |
| 13 | C | B |
| 14 | A | A |
| 15 | B | C |
| 16 | C | B |
| 17 | D | D |
| 18 | D | D |
| 19 | C | C |
| 20 | D | D |
| 21 | C | A |
| 22 | B | D |
| 23 | A | A |
| 24 | A | B |
| 25 | A | A |
| Exam A - Points per Correct | 2 |
| 20 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | B |
| 3 | A | A |
| 4 | C | D |
| 5 | A | 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 | Non Dairy Milk | |
| 4 | heavy Cream | Non Day Whipped Topping |
| 5 | Margarine | Margarine |
| 6 | Half and Half | Non Dairy Creamer |
| 7 | Non Day Whipped Topping | heavy Cream |
| 8 | Butter | Butter |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Light Whipped Cream | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 30% | 30% |
| 2 | 0.05% - 0.5% | 3.25% - 3.5% |
| 3 | Non Dairy Variable Fat | |
| 4 | 36% | Non Dairy Variable Fat |
| 5 | 36% | Non Dairy Variable Fat |
| 6 | 10.5% | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | 36% |
| 8 | 80% | 80% |
| 9 | 30% | 1% - 2% |
| 10 | 18% | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Cheddar Mild |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Swiss | Swiss |
| 4 | Provalone | Mozzarella |
| 5 | Edam/Gouda | Cheddar Sharp |
| 6 | Mozzarella | Monterey Jack |
| 7 | Provalone | Mozzarella |
| 8 | Cheddar Sharp | Cheddar Mild |
| 9 | Monterey Jack | Monterey Jack |
| 10 | Brie | Processed American |
| Cheese Identification - Points per ID | 5 |
| 15 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Flat-watery |
| 2 | Oxidized | No defect |
| 3 | Feed | Oxidized |
| 4 | Flat-watery | Salty |
| 5 | Foreign | Rancid |
| 6 | Acid | Acid |
| 7 | No defect | Feed |
| 8 | Malty | Oxidized |
| 9 | Oxidized | Bitter |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 09 |
| 2 | 01 | 10 |
| 3 | 05 | 06 |
| 4 | 09 | 07 |
| 5 | 03 | 04 |
| 6 | 02 | 03 |
| 7 | 10 | 07 |
| 8 | 03 | 05 |
| 9 | 04 | 03 |
| 10 | 10 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 72 |
| 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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