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