| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | B | B |
| 3 | C | C |
| 4 | A | C |
| 5 | C | C |
| 6 | C | C |
| 7 | D | D |
| 8 | C | C |
| 9 | C | B |
| 10 | A | A |
| 11 | C | A |
| 12 | C | D |
| 13 | D | A |
| 14 | C | B |
| 15 | D | B |
| 16 | D | B |
| 17 | C | B |
| 18 | B | B |
| 19 | D | C |
| 20 | D | A |
| 21 | D | A |
| 22 | B | C |
| 23 | B | C |
| 24 | C | C |
| 25 | B | C |
| 26 | B | B |
| 27 | C | C |
| 28 | C | C |
| 29 | B | B |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | C | C |
| 33 | B | A |
| 34 | B | B |
| 35 | A | A |
| 36 | A | C |
| 37 | D | B |
| 38 | B | A |
| 39 | B | C |
| 40 | D | C |
| 41 | C | A |
| 42 | A | B |
| 43 | B | A |
| 44 | B | A |
| 45 | D | A |
| 46 | B | B |
| 47 | D | B |
| 48 | B | B |
| 49 | D | B |
| 50 | D | D |
| 51 | B | B |
| 52 | A | C |
| 53 | B | B |
| 54 | B | C |
| 55 | A | D |
| 56 | D | B |
| 57 | B | B |
| 58 | B | B |
| 59 | A | B |
| 60 | B | D |
| Exam B - Points per Correct | 2 |
| 22 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | C | B |
| 3 | B | A |
| 4 | D | B |
| 5 | C | C |
| 6 | A | C |
| 7 | B | A |
| 8 | C | A |
| 9 | B | B |
| 10 | D | C |
| 11 | B | |
| 12 | C | |
| 14 | B | |
| 15 | D | |
| 16 | A | |
| 17 | B | |
| 18 | C | |
| 19 | B | |
| 20 | C | |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | 3.25% - 3.5% |
| 2 | | 3.25% - 3.5% |
| 3 | | 0.05% - 0.5% |
| 4 | | 10.5% |
| 5 | | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 3 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Mild |
| 2 | Ricotta | Muenster |
| 3 | Romano | Provalone |
| 4 | Edam/Gouda | Swiss |
| 5 | Cheddar Mild | Processed American |
| 6 | Queso Fresco | Processed American |
| 7 | Muenster | Cream/Neufchatel |
| 8 | Havarti | Feta |
| 9 | Blue/Bleu | Blue/Bleu |
| 10 | Mozzarella | Mozzarella |
| Cheese Identification - Points per ID | 3 |
| 6 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Rancid |
| 2 | Salty | No defect |
| 3 | Flat-watery | Acid |
| 4 | Rancid | Feed |
| 5 | Bitter | Flat-watery |
| 6 | Feed | Salty |
| 7 | Garlic or onion | Garlic or onion |
| 8 | Foreign | Malty |
| 9 | No defect | Foreign |
| 10 | Acid | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 03 |
| 2 | | 10 |
| 3 | | 03 |
| 4 | | 09 |
| 5 | | 09 |
| 6 | | 08 |
| 7 | | 05 |
| 8 | | 05 |
| 9 | | 04 |
| 10 | | 05 |
| Milk Flavor - Score Max Points | 6 |
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| CMT |
| |
| 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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