| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | A | A |
| 3 | A | B |
| 4 | A | B |
| 5 | A | B |
| 6 | B | B |
| 7 | A | B |
| 8 | B | B |
| 9 | B | A |
| 10 | B | B |
| 11 | A | B |
| 12 | B | A |
| 13 | A | A |
| 14 | A | A |
| 15 | B | B |
| 16 | B | B |
| 17 | B | B |
| 18 | B | B |
| 19 | A | A |
| 20 | A | B |
| 21 | A | A |
| 22 | A | A |
| 23 | B | A |
| 24 | B | A |
| 25 | A | A |
| 26 | B | C |
| 27 | C | A |
| 28 | A | B |
| 29 | B | A |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 30 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | C | C |
| 33 | C | B |
| 34 | B | C |
| 35 | A | A |
| 36 | B | A |
| 37 | B | C |
| 38 | A | A |
| 39 | A | B |
| 40 | A | A |
| 41 | A | A |
| 42 | C | B |
| 43 | C | B |
| 44 | C | C |
| 45 | B | B |
| 46 | B | C |
| 47 | A | C |
| 48 | C | C |
| 49 | A | A |
| 50 | B | C |
| Exam B - Points per Correct | 2 |
| 20 |
| 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 | heavy Cream | heavy Cream |
| 4 | Butter | Butter |
| 5 | Non Dairy Creamer | Non Dairy Creamer |
| 6 | Sour Cream | Sour Cream |
| 7 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 8 | Milk | Milk |
| 9 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 10 | Non Day Whipped Topping | Non Day Whipped Topping |
| Dairy/Non-Dairy - Points per Identification | 0 |
| 0 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | |
| 2 | 1% - 2% | |
| 3 | 36% | |
| 4 | 80% | |
| 5 | Non Dairy Variable Fat | |
| 6 | 18% | |
| 7 | Non Dairy Variable Fat | |
| 8 | 1% - 2% | |
| 9 | Non Dairy Variable Fat | |
| 10 | Non Dairy Variable Fat | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Processed American | Processed American |
| 3 | Blue/Bleu | Blue/Bleu |
| 4 | Edam/Gouda | Edam/Gouda |
| 5 | Cream/Neufchatel | Cream/Neufchatel |
| 6 | Brie | Brie |
| 7 | Colby | Colby |
| 8 | Muenster | Muenster |
| 9 | Cheddar Mild | Cheddar Mild |
| 10 | Feta | Feta |
| Cheese Identification - Points per ID | 4 |
| 40 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | No defect |
| 2 | Oxidized | Oxidized |
| 3 | Foreign | Feed |
| 4 | Acid | Acid |
| 5 | Flat-watery | Flat-watery |
| 6 | Feed | Bitter |
| 7 | Rancid | Rancid |
| 8 | Salty | Salty |
| 9 | Foreign | Foreign |
| 10 | Malty | Malty |
| Milk Flavor - Points per Defect | 6 |
| 48 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 10 |
| 2 | 04 | 04 |
| 3 | 02 | 08 |
| 4 | 03 | 02 |
| 5 | 09 | 08 |
| 6 | 05 | 03 |
| 7 | 01 | 02 |
| 8 | 06 | 06 |
| 9 | 02 | 03 |
| 10 | 05 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 46 |
| CMT |
| Part | Contestant | Judge |
| 1 | 6 | 4 |
| 2 | 2 | 0 |
| 3 | 4 | 6 |
| 4 | 0 | 0 |
| 5 | 8 | 4 |
| 30 |
| 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 |
| |
| Team Activity - Total |
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