| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | C |
| 3 | C | B |
| 4 | A | C |
| 5 | D | A |
| 6 | C | C |
| 7 | B | C |
| 8 | A | C |
| 9 | A | A |
| 10 | B | D |
| 11 | A | B |
| 12 | D | A |
| 13 | A | A |
| 14 | A | A |
| 15 | A | A |
| 16 | B | B |
| 17 | B | C |
| 18 | C | C |
| 19 | A | A |
| 20 | B | B |
| 21 | B | D |
| 22 | C | D |
| 23 | B | B |
| 24 | A | C |
| 25 | B | B |
| 26 | B | C |
| 27 | A | A |
| 28 | A | A |
| 29 | A | A |
| 30 | B | D |
| Exam A - Points per Correct | 2 |
| 32 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | A |
| 32 | C | B |
| 33 | C | A |
| 34 | A | C |
| 35 | A | A |
| 36 | D | B |
| 37 | A | B |
| 38 | B | A |
| 39 | B | C |
| 40 | B | D |
| 41 | C | C |
| 42 | C | B |
| 43 | B | C |
| 44 | B | B |
| 45 | C | B |
| 46 | D | B |
| 47 | D | D |
| 48 | B | C |
| 49 | A | B |
| 50 | A | B |
| 51 | B | B |
| 52 | A | A |
| 53 | A | C |
| 54 | A | A |
| 55 | C | D |
| 56 | C | C |
| 57 | B | C |
| 58 | B | B |
| 59 | A | A |
| 60 | C | A |
| Exam B - Points per Correct | 2 |
| 20 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | A | A |
| 3 | C | C |
| 4 | B | D |
| 5 | C | B |
| 6 | C | C |
| 7 | D | D |
| 8 | B | B |
| 9 | C | C |
| 10 | D | D |
| Problem Solving - Points per Correct | 10 |
| 80 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | Margarine | Butter |
| 3 | Non Dairy Milk | Non Dairy Flavored Beverage |
| 4 | Milk | Milk |
| 5 | Half and Half | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 3 |
| 6 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | 18% |
| 2 | Non Dairy Variable Fat | 80% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 0.05% - 0.5% |
| 5 | 10.5% | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 3 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Edam/Gouda | Havarti |
| 3 | Queso Fresco | Queso Fresco |
| 4 | Cream/Neufchatel | Cream/Neufchatel |
| 5 | Parmesan | Parmesan |
| 6 | Brie | Brie |
| 7 | Cheddar Mild | Cheddar Sharp |
| 8 | Monterey Jack | Monterey Jack |
| 9 | Swiss | Swiss |
| 10 | Colby | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 28 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 2 | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 3 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 4 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 18 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 7 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 10 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No |
| 22 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Malty |
| 2 | Oxidized | Feed |
| 3 | Bitter | Oxidized |
| 4 | Rancid | Acid |
| 5 | Malty | Garlic or onion |
| 6 | Acid | Bitter |
| 7 | Foreign | No defect |
| 8 | Salty | Salty |
| 9 | Flat-watery | Flat-watery |
| 10 | Garlic or onion | Foreign |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 05 |
| 2 | 02 | 09 |
| 3 | 03 | 04 |
| 4 | 04 | 02 |
| 5 | 03 | 03 |
| 6 | 04 | 05 |
| 7 | 05 | 10 |
| 8 | 07 | 04 |
| 9 | 05 | 08 |
| 10 | 08 | 01 |
| Milk Flavor - Score Max Points | 6 |
| 27 |
| CMT |
| Part | Contestant | Judge |
| 1 | 0 | 0 |
| 2 | 0 | 2 |
| 3 | 2 | 6 |
| 4 | 6 | 8 |
| 5 | 8 | 6 |
| 30 |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |