| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | D | D |
| 3 | A | A |
| 4 | A | A |
| 5 | A | C |
| 6 | D | A |
| 7 | B | B |
| 8 | D | B |
| 9 | B | A |
| 10 | C | A |
| 11 | A | A |
| 12 | A | A |
| 13 | D | B |
| 14 | A | C |
| 15 | B | C |
| 16 | B | B |
| 17 | D | D |
| 18 | A | D |
| 19 | A | D |
| 20 | A | A |
| 21 | C | D |
| 22 | A | D |
| 23 | B | A |
| 24 | B | D |
| 25 | D | C |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | B | B |
| 3 | D | D |
| 4 | C | B |
| 5 | B | B |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Butter | Butter |
| 3 | Non Dairy Milk | Non Dairy Milk |
| 4 | Light Whipped Cream | Milk |
| 5 | heavy Cream | Light Whipped Cream |
| 6 | Margarine | Margarine |
| 7 | Non Day Whipped Topping | Non Dairy Creamer |
| 8 | Half and Half | Milk |
| 9 | Non Dairy Creamer | Butter |
| 10 | Flavored Milk | Non Dairy Flavored Beverage |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 16 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 1% - 2% |
| 2 | 18% | 80% |
| 3 | 1% - 2% | Non Dairy Variable Fat |
| 4 | 10.5% | 0.05% - 0.5% |
| 5 | 80% | 30% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 30% | Non Dairy Variable Fat |
| 8 | 36% | 3.25% - 3.5% |
| 9 | 10.5% | 80% |
| 10 | 3.25% - 3.5% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 1 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Monterey Jack |
| 2 | Cheddar Sharp | Cheddar Sharp |
| 3 | Feta | Mozzarella |
| 4 | Parmesan | Cheddar Mild |
| 5 | Provalone | Processed American |
| 6 | Colby | Cheddar Mild |
| 7 | Swiss | Mozzarella |
| 8 | Processed American | Cheddar Mild |
| 9 | Mozzarella | Monterey Jack |
| 10 | Cheddar Mild | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 5 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Oxidized |
| 2 | Malty | Feed |
| 3 | Foreign | No defect |
| 4 | Garlic or onion | Salty |
| 5 | Salty | Flat-watery |
| 6 | Oxidized | Bitter |
| 7 | No defect | Acid |
| 8 | Bitter | Flat-watery |
| 9 | Feed | No defect |
| 10 | Rancid | Feed |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 05 |
| 2 | | 06 |
| 3 | | 10 |
| 4 | | 08 |
| 5 | | 09 |
| 6 | | 03 |
| 7 | | 03 |
| 8 | | 09 |
| 9 | | 10 |
| 10 | | 07 |
| Milk Flavor - Score Max Points | 10 |
| |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |