| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | D | D |
| 3 | A | A |
| 4 | A | A |
| 5 | A | D |
| 6 | D | D |
| 7 | C | D |
| 8 | D | D |
| 9 | B | B |
| 10 | C | C |
| 11 | D | D |
| 12 | C | C |
| 13 | D | D |
| 14 | D | D |
| 15 | A | A |
| 16 | A | A |
| 17 | C | C |
| 18 | A | A |
| 19 | B | B |
| 20 | A | A |
| 21 | A | A |
| 22 | B | B |
| 23 | A | B |
| 24 | B | B |
| 25 | D | D |
| 26 | A | A |
| 27 | C | C |
| 28 | C | C |
| 29 | A | A |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 52 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | C | C |
| 33 | D | D |
| 34 | C | C |
| 35 | D | D |
| 36 | D | D |
| 37 | D | D |
| 38 | D | D |
| 39 | B | B |
| 40 | D | B |
| 41 | A | C |
| 42 | D | D |
| 43 | B | B |
| 44 | D | D |
| 45 | B | B |
| 46 | D | B |
| 47 | A | A |
| 48 | D | D |
| 49 | A | A |
| 50 | A | A |
| 51 | A | A |
| 52 | D | D |
| 53 | B | B |
| 54 | A | A |
| 55 | D | D |
| 56 | B | B |
| 57 | B | B |
| 58 | A | A |
| 59 | B | B |
| 60 | B | B |
| Exam B - Points per Correct | 2 |
| 54 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | A | A |
| 3 | C | C |
| 4 | D | D |
| 5 | B | B |
| 6 | C | C |
| 7 | A | A |
| 8 | C | C |
| 9 | A | A |
| Problem Solving - Points per Correct | 5 |
| 40 |
| Dairy/Non-Dairy - Identification |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 30% | 30% |
| 2 | 1% - 2% | 1% - 2% |
| 3 | 18% | 18% |
| 4 | 10.5% | 10.5% |
| 5 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 3 |
| 15 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Sharp |
| 2 | Swiss | Swiss |
| 3 | Muenster | Muenster |
| 4 | Cream/Neufchatel | Cream/Neufchatel |
| 5 | Havarti | Processed American |
| 6 | Cheddar Mild | Cheddar Mild |
| 7 | Colby | Colby |
| 8 | Processed American | Processed American |
| 9 | Edam/Gouda | Edam/Gouda |
| 10 | Queso Fresco | Feta |
| Cheese Identification - Points per ID | 3 |
| 24 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | |
| 2 | Bitter | |
| 3 | Malty | |
| 4 | No defect | |
| 5 | Foreign | |
| 6 | Acid | |
| 7 | Garlic or onion | |
| 8 | Feed | |
| 9 | Salty | |
| 10 | Oxidized | |
| Milk Flavor - Points per Defect | 6 |
| |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | |
| 2 | 03 | |
| 3 | 03 | |
| 4 | 10 | |
| 5 | 03 | |
| 6 | 02 | |
| 7 | 03 | |
| 8 | 08 | |
| 9 | 06 | |
| 10 | 04 | |
| Milk Flavor - Score Max Points | 6 |
| 0 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |