| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | D |
| 3 | | C |
| 4 | | C |
| 5 | | A |
| 6 | | D |
| 7 | | A |
| 8 | | B |
| 9 | | B |
| 10 | | C |
| 11 | | C |
| 12 | | B |
| 13 | | D |
| 14 | | A |
| 15 | | B |
| 16 | | A |
| 17 | | B |
| 18 | | D |
| 19 | | C |
| 20 | | A |
| 21 | | B |
| 22 | | D |
| 23 | | C |
| 24 | | C |
| 25 | | C |
| Exam A - Points per Correct | 2 |
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| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | B | B |
| 3 | D | A |
| 4 | C | D |
| 5 | A | D |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Day Whipped Topping | Flavored Milk |
| 2 | Milk | Half and Half |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Margarine | Butter |
| 5 | Non Dairy Milk | Non Dairy Milk |
| 6 | Half and Half | Flavored Milk |
| 7 | Non Day Whipped Topping | heavy Cream |
| 8 | heavy Cream | Non Dairy Flavored Beverage |
| 9 | Non Dairy Flavored Beverage | Flavored Milk |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 8 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 1% - 2% |
| 2 | 3.25% - 3.5% | 10.5% |
| 3 | 0.05% - 0.5% | 1% - 2% |
| 4 | Non Dairy Variable Fat | 80% |
| 5 | 1% - 2% | Non Dairy Variable Fat |
| 6 | 3.25% - 3.5% | 1% - 2% |
| 7 | 30% | 36% |
| 8 | 10.5% | Non Dairy Variable Fat |
| 9 | 36% | 1% - 2% |
| 10 | 18% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Mild |
| 2 | Colby | Monterey Jack |
| 3 | Parmesan | Mozzarella |
| 4 | Swiss | Cheddar Sharp |
| 5 | Mozzarella | Mozzarella |
| 6 | Cheddar Mild | Cheddar Sharp |
| 7 | Provalone | Swiss |
| 8 | Monterey Jack | Provalone |
| 9 | Processed American | Processed American |
| 10 | Muenster | Mozzarella |
| Cheese Identification - Points per ID | 5 |
| 10 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Oxidized |
| 2 | No defect | Bitter |
| 3 | Garlic or onion | No defect |
| 4 | Malty | Acid |
| 5 | Foreign | Flat-watery |
| 6 | Rancid | Oxidized |
| 7 | Acid | Acid |
| 8 | Flat-watery | No defect |
| 9 | Oxidized | Flat-watery |
| 10 | Feed | Malty |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 03 | 05 |
| 2 | 02 | 04 |
| 3 | 03 | 10 |
| 4 | 07 | 03 |
| 5 | 01 | 09 |
| 6 | 04 | 05 |
| 7 | 05 | 03 |
| 8 | 02 | 10 |
| 9 | 03 | 09 |
| 10 | 06 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 59 |
| 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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