| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | D | D |
| 3 | C | D |
| 4 | C | C |
| 5 | D | D |
| 6 | B | A |
| 7 | C | C |
| 8 | C | C |
| 9 | B | A |
| 10 | D | D |
| 11 | C | C |
| 12 | B | D |
| 13 | D | B |
| 14 | D | D |
| 15 | C | C |
| 16 | B | B |
| 17 | C | C |
| 18 | A | A |
| 19 | B | B |
| 20 | C | C |
| 21 | B | B |
| 22 | A | A |
| 23 | C | C |
| 24 | A | A |
| 25 | C | C |
| 26 | A | C |
| 27 | B | B |
| 28 | B | B |
| 29 | B | C |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 44 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | D |
| 32 | A | A |
| 33 | C | C |
| 34 | B | A |
| 35 | D | B |
| 36 | C | D |
| 37 | D | D |
| 38 | B | B |
| 39 | D | D |
| 40 | A | B |
| 41 | A | D |
| 42 | A | A |
| 43 | B | C |
| 44 | C | C |
| 45 | B | B |
| 46 | A | A |
| 47 | C | A |
| 48 | D | A |
| 49 | A | B |
| 50 | C | C |
| 51 | B | B |
| 52 | A | A |
| 53 | C | A |
| 54 | C | C |
| 55 | C | C |
| 56 | D | D |
| 57 | B | B |
| 58 | D | D |
| 59 | D | D |
| 60 | C | C |
| Exam B - Points per Correct | 2 |
| 40 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | C |
| 3 | C | B |
| 4 | C | C |
| 5 | B | B |
| 6 | C | A |
| 7 | A | A |
| 8 | B | B |
| 9 | D | C |
| 10 | C | B |
| Problem Solving - Points per Correct | 5 |
| 30 |
| Dairy/Non-Dairy - Identification |
| Dairy/Non-Dairy - Points per Identification | 0 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 30% | 30% |
| 2 | 10.5% | 3.25% - 3.5% |
| 3 | 1% - 2% | 0.05% - 0.5% |
| 4 | 3.25% - 3.5% | 1% - 2% |
| 5 | 3.25% - 3.5% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 3 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Havarti |
| 2 | Provalone | Mozzarella |
| 3 | Cheddar Sharp | Cheddar Mild |
| 4 | Havarti | Parmesan |
| 5 | Mozzarella | Provalone |
| 6 | Cheddar Mild | Cheddar Mild |
| 7 | Queso Fresco | Ricotta |
| 8 | Mozzarella | Muenster |
| 9 | Gruyere | Romano |
| 10 | Ricotta | Queso Fresco |
| Cheese Identification - Points per ID | 3 |
| 3 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Acid |
| 2 | Feed | Feed |
| 3 | Garlic or onion | Garlic or onion |
| 4 | Flat-watery | Flat-watery |
| 5 | Foreign | Rancid |
| 6 | No defect | Bitter |
| 7 | No defect | Malty |
| 8 | Salty | Salty |
| 9 | Foreign | Foreign |
| 10 | Malty | No defect |
| Milk Flavor - Points per Defect | 6 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 03 |
| 2 | | 08 |
| 3 | | 03 |
| 4 | | 08 |
| 5 | | 02 |
| 6 | | 03 |
| 7 | | 03 |
| 8 | | 06 |
| 9 | | 03 |
| 10 | | 10 |
| Milk Flavor - Score Max Points | 6 |
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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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