| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | B | A |
| 3 | A | B |
| 4 | A | B |
| 5 | B | B |
| 6 | B | B |
| 7 | B | B |
| 8 | B | B |
| 9 | A | A |
| 10 | A | B |
| 11 | A | B |
| 12 | B | A |
| 13 | A | A |
| 14 | B | A |
| 15 | B | B |
| 16 | B | B |
| 17 | A | B |
| 18 | B | B |
| 19 | B | A |
| 20 | A | B |
| 21 | B | A |
| 22 | A | A |
| 23 | B | A |
| 24 | B | A |
| 25 | B | A |
| 26 | A | C |
| 27 | C | A |
| 28 | B | B |
| 29 | A | A |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | B |
| 32 | C | C |
| 33 | A | B |
| 34 | B | C |
| 35 | B | A |
| 36 | B | A |
| 37 | C | C |
| 38 | C | A |
| 39 | A | B |
| 40 | A | A |
| 41 | A | A |
| 42 | B | B |
| 43 | A | B |
| 44 | B | C |
| 45 | B | B |
| 46 | A | C |
| 47 | C | C |
| 48 | C | C |
| 49 | C | A |
| 50 | C | C |
| Exam B - Points per Correct | 2 |
| 18 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Non Dairy Milk |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Non Dairy Creamer | heavy Cream |
| 4 | Butter | Butter |
| 5 | Half and Half | Non Dairy Creamer |
| 6 | Sour Cream | Sour Cream |
| 7 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 8 | Milk | Milk |
| 9 | heavy Cream | Non Dairy Sour Cream |
| 10 | Light Whipped Cream | Non Day Whipped Topping |
| Dairy/Non-Dairy - Points per Identification | 0 |
| 0 |
| Dairy/Non-Dairy - Fat Content |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Gruyere | Mozzarella |
| 2 | Processed American | Processed American |
| 3 | Blue/Bleu | Blue/Bleu |
| 4 | Edam/Gouda | Edam/Gouda |
| 5 | Cream/Neufchatel | Cream/Neufchatel |
| 6 | Mozzarella | Brie |
| 7 | Cheddar Mild | Colby |
| 8 | Muenster | Muenster |
| 9 | Cheddar Sharp | Cheddar Mild |
| 10 | Ricotta | Feta |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | No defect |
| 2 | Flat-watery | Oxidized |
| 3 | Feed | Feed |
| 4 | Bitter | Acid |
| 5 | Foreign | Flat-watery |
| 6 | Acid | Bitter |
| 7 | Rancid | Rancid |
| 8 | Salty | Salty |
| 9 | Malty | Foreign |
| 10 | Oxidized | Malty |
| Milk Flavor - Points per Defect | 6 |
| 24 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 10 |
| 2 | 04 | 04 |
| 3 | 08 | 08 |
| 4 | 06 | 02 |
| 5 | 05 | 08 |
| 6 | 02 | 03 |
| 7 | 08 | 02 |
| 8 | 04 | 06 |
| 9 | 07 | 03 |
| 10 | 08 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 35 |
| CMT |
| Part | Contestant | Judge |
| 1 | 2 | 4 |
| 2 | 0 | 0 |
| 3 | 4 | 6 |
| 4 | 0 | 0 |
| 5 | 4 | 4 |
| 36 |
| Natural/Imitation ID |
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| Online Exam Score |
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| Team Activity - Accuracy |
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| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
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| Team Activity - Total |
| |