| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | D | D |
| 3 | A | B |
| 4 | B | B |
| 5 | A | A |
| 6 | B | D |
| 7 | D | B |
| 8 | B | B |
| 9 | B | C |
| 10 | B | B |
| 11 | D | B |
| 12 | C | C |
| 13 | B | C |
| 14 | D | B |
| 15 | B | B |
| 16 | B | B |
| 17 | A | B |
| 18 | C | B |
| 19 | C | B |
| 20 | A | B |
| Exam A - Points per Correct | 5 |
| 40 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | A |
| 3 | A | B |
| 4 | B | B |
| 5 | D | D |
| 6 | A | A |
| 7 | D | D |
| 8 | A | B |
| 9 | C | C |
| 10 | B | B |
| Problem Solving - Points per Correct | 10 |
| 70 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Half and Half |
| 2 | Light Whipped Cream | Sour Cream |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Margarine | Margarine |
| 5 | Non Dairy Milk | Non Dairy Milk |
| 6 | Non Dairy Creamer | Non Dairy Creamer |
| 7 | Non Day Whipped Topping | Non Day Whipped Topping |
| 8 | Butter | Butter |
| 9 | Half and Half | Non Dairy Flavored Beverage |
| Dairy/Non-Dairy - Points per Identification | 11 |
| 66 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 10.5% | |
| 2 | 36% | |
| 3 | 3.25% - 3.5% | |
| 5 | 1% - 2% | |
| 6 | Non Dairy Variable Fat | |
| 8 | 30% | |
| 9 | 0.05% - 0.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cream/Neufchatel | Cream/Neufchatel |
| 2 | Blue/Bleu | Blue/Bleu |
| 3 | Brie | Ricotta |
| 4 | Cheddar Sharp | Cheddar Mild |
| 5 | Queso Fresco | Feta |
| 6 | Cheddar Mild | Cheddar Sharp |
| 7 | Ricotta | Swiss |
| 8 | Gruyere | Monterey Jack |
| 9 | Swiss | Processed American |
| 10 | Monterey Jack | Mozzarella |
| Cheese Identification - Points per ID | 10 |
| 20 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Feed |
| 2 | No defect | Salty |
| 3 | Garlic or onion | Acid |
| 4 | Oxidized | Rancid |
| 5 | Flat-watery | Foreign |
| 6 | Bitter | Bitter |
| 7 | Malty | Garlic or onion |
| 8 | Salty | Malty |
| 9 | Acid | Flat-watery |
| 10 | Feed | No defect |
| Milk Flavor - Points per Defect | 10 |
| 10 |
| Milk Flavor - Scores |
| Milk Flavor - Score Max Points | 6 |
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| CMT |
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| 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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