| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | B | D |
| 3 | C | C |
| 4 | A | D |
| 5 | C | B |
| 6 | A | C |
| 7 | C | A |
| 8 | B | B |
| 9 | A | C |
| 10 | B | D |
| 11 | C | B |
| 12 | D | B |
| 13 | B | B |
| 14 | C | A |
| 15 | B | C |
| 16 | C | B |
| 17 | B | D |
| 18 | C | D |
| 19 | D | C |
| 20 | A | D |
| 21 | C | A |
| 22 | B | D |
| 23 | A | A |
| 24 | C | B |
| 25 | B | A |
| Exam A - Points per Correct | 2 |
| 8 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | B | B |
| 3 | A | A |
| 4 | D | D |
| 5 | C | C |
| Problem Solving - Points per Correct | 5 |
| 20 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Light Whipped Cream | Light Whipped Cream |
| 2 | Milk | Milk |
| 3 | Half and Half | |
| 4 | Non Dairy Sour Cream | Non Day Whipped Topping |
| 5 | Butter | Margarine |
| 6 | Non Dairy Milk | Non Dairy Creamer |
| 7 | heavy Cream | heavy Cream |
| 8 | Margarine | Butter |
| 9 | Flavored Milk | Flavored Milk |
| 10 | Non Day Whipped Topping | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 20 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 30% | 30% |
| 2 | 3.25% - 3.5% | 3.25% - 3.5% |
| 3 | 10.5% | |
| 4 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 5 | 80% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 36% | 36% |
| 8 | 0.05% - 0.5% | 80% |
| 9 | 1% - 2% | 1% - 2% |
| 10 | Non Dairy Variable Fat | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 7 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Cheddar Mild |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Swiss | Swiss |
| 4 | Monterey Jack | Mozzarella |
| 5 | Provalone | Cheddar Sharp |
| 6 | Monterey Jack | Monterey Jack |
| 7 | Provalone | Mozzarella |
| 8 | Cheddar Sharp | Cheddar Mild |
| 9 | Cream/Neufchatel | Monterey Jack |
| 10 | Processed American | Processed American |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | No defect | No defect |
| 3 | Malty | Oxidized |
| 4 | Foreign | Salty |
| 5 | Garlic or onion | Rancid |
| 6 | Flat-watery | Acid |
| 7 | No defect | Feed |
| 8 | Salty | Oxidized |
| 9 | Rancid | Bitter |
| 10 | Bitter | No defect |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 09 |
| 2 | 10 | 10 |
| 3 | 08 | 06 |
| 4 | 02 | 07 |
| 5 | 09 | 04 |
| 6 | 07 | 03 |
| 7 | 03 | 07 |
| 8 | 07 | 05 |
| 9 | 01 | 03 |
| 10 | 04 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 67 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |