| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | C |
| 3 | C | A |
| 4 | D | D |
| 5 | A | A |
| 6 | A | C |
| 7 | B | B |
| 8 | C | B |
| 9 | B | B |
| 10 | A | B |
| 11 | C | D |
| 12 | B | Omit |
| 13 | A | C |
| 14 | D | D |
| 15 | B | C |
| 16 | A | A |
| 17 | C | C |
| 18 | C | Omit |
| 19 | B | B |
| 20 | A | Omit |
| 21 | D | C |
| 22 | A | A |
| 23 | B | Omit |
| 24 | B | Omit |
| 25 | D | Omit |
| 26 | D | |
| Exam A - Points per Correct | 2 |
| 34 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Dairy/Non-Dairy - Points per Identification | 6 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | 1% - 2% |
| 2 | 1% - 2% | 3.25% - 3.5% |
| 3 | 30% | 30% |
| 4 | 10.5% | 10.5% |
| 5 | 0.05% - 0.5% | 0.05% - 0.5% |
| Dairy/Non-Dairy - Points per Fat Content | 3 |
| 9 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Swiss |
| 2 | Cheddar Mild | Cheddar Sharp |
| 3 | Provalone | Mozzarella |
| 4 | Mozzarella | Havarti |
| 5 | Colby | Cheddar Mild |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Muenster | Edam/Gouda |
| 8 | Monterey Jack | Provalone |
| 9 | Havarti | Muenster |
| 10 | Blue/Bleu | Blue/Bleu |
| Cheese Identification - Points per ID | 2 |
| 6 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 2 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 3 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 4 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 0 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 7 | Characteristic A: No
Characteristic B: No
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: No
Characteristic F: No | |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 10 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | |
| 0 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | No defect | Oxidized |
| 3 | Acid | Acid |
| 4 | Salty | Salty |
| 5 | Foreign | Foreign |
| 6 | Garlic or onion | No defect |
| 7 | Malty | Malty |
| Milk Flavor - Points per Defect | 6 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 08 |
| 2 | 10 | 03 |
| 3 | 05 | 01 |
| 4 | 05 | 06 |
| 5 | 06 | 02 |
| 6 | 01 | 10 |
| 7 | 01 | 03 |
| 8 | | |
| 9 | | |
| 10 | 02 | |
| Milk Flavor - Score Max Points | 6 |
| Milk Flavor - Score Deduction | 1 |
| 13 |
| CMT |
| |
| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Imitation | Imitation |
| 2 | Natural | Natural |
| 3 | Natural | Natural |
| 4 | Natural | Natural |
| 5 | Natural | Natural |
| 6 | Imitation | Natural |
| 7 | | Imitation |
| 8 | Imitation | Imitation |
| 9 | Imitation | Imitation |
| 10 | Natural | Imitation |
| Natural/Imitation - Points per ID | 2 |
| 14 |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |