| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | D | D |
| 3 | C | D |
| 4 | B | A |
| 5 | A | D |
| 6 | D | D |
| 7 | C | A |
| 8 | B | D |
| 9 | C | C |
| 10 | B | A |
| 11 | A | A |
| 12 | D | B |
| 13 | C | C |
| 14 | A | B |
| 15 | B | D |
| 16 | D | A |
| 17 | B | D |
| 18 | C | B |
| 19 | A | D |
| 20 | D | A |
| 21 | B | A |
| 22 | A | C |
| 23 | C | C |
| 24 | B | B |
| 25 | D | B |
| 26 | A | B |
| 27 | B | C |
| 28 | C | B |
| 29 | A | D |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | B | D |
| 33 | A | C |
| 34 | C | A |
| 35 | B | D |
| 36 | D | A |
| 37 | B | A |
| 38 | A | C |
| 39 | C | B |
| 40 | B | D |
| 41 | C | C |
| 42 | B | B |
| 43 | C | C |
| 44 | D | D |
| 45 | A | D |
| 46 | D | A |
| 47 | B | C |
| 48 | C | B |
| 49 | A | D |
| 50 | B | B |
| 51 | D | C |
| 52 | B | C |
| 53 | A | D |
| 54 | C | B |
| 55 | A | D |
| 56 | D | C |
| 57 | C | A |
| 58 | A | A |
| 59 | D | B |
| 60 | B | D |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | B | C |
| 3 | D | B |
| 4 | B | D |
| 5 | A | D |
| 6 | D | A |
| 7 | B | D |
| 8 | C | C |
| 9 | D | A |
| 10 | A | B |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 2 | Non Dairy Sour Cream | |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 1% - 2% |
| 2 | 0.05% - 0.5% | 0.05% - 0.5% |
| 3 | 3.25% - 3.5% | 3.25% - 3.5% |
| 4 | 10.5% | 10.5% |
| 5 | 30% | 30% |
| Dairy/Non-Dairy - Points per Fat Content | 3 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Colby | Cheddar Mild |
| 2 | Havarti | Parmesan |
| 3 | Cheddar Sharp | Cheddar Sharp |
| 4 | Edam/Gouda | Edam/Gouda |
| 5 | Swiss | Monterey Jack |
| 6 | Cheddar Mild | Colby |
| 7 | Feta | Feta |
| 8 | Muenster | Romano |
| 9 | Mozzarella | Brie |
| 10 | Processed American | Gruyere |
| Cheese Identification - Points per ID | 3 |
| 9 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Feed |
| 2 | Bitter | Salty |
| 3 | Garlic or onion | Garlic or onion |
| 4 | Foreign | Malty |
| 5 | Feed | No defect |
| 6 | Oxidized | Rancid |
| 7 | Flat-watery | Flat-watery |
| 8 | Rancid | Acid |
| 9 | Malty | Foreign |
| 10 | Acid | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 08 |
| 2 | 07 | 06 |
| 3 | 08 | 03 |
| 4 | 06 | 03 |
| 5 | 04 | 10 |
| 6 | 05 | 02 |
| 7 | 09 | 08 |
| 8 | 03 | 02 |
| 9 | 01 | 03 |
| 10 | 02 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 35 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |