| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | A |
| 3 | | B |
| 4 | | A |
| 5 | | A |
| 6 | | B |
| 7 | | B |
| 8 | | A |
| 9 | | B |
| 10 | | A |
| 11 | | A |
| 12 | | B |
| 13 | | C |
| 14 | | B |
| 15 | | A |
| 16 | | C |
| 17 | | A |
| 18 | | C |
| 19 | | A |
| 20 | | D |
| Exam A - Points per Correct | 2 |
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| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Problem Solving - Points per Correct | 5 |
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| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | heavy Cream | Non Day Whipped Topping |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Milk | Milk |
| 5 | Non Dairy Creamer | Non Dairy Creamer |
| 6 | Non Day Whipped Topping | heavy Cream |
| 7 | Butter | Margarine |
| 8 | Non Dairy Milk | Non Dairy Milk |
| 9 | Margarine | Butter |
| 10 | Light Whipped Cream | Light Whipped Cream |
| Dairy/Non-Dairy - Points per Identification | 2 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | |
| 2 | 10.5% | |
| 3 | 1% - 2% | |
| 4 | 1% - 2% | |
| 5 | 0.05% - 0.5% | |
| 6 | 3.25% - 3.5% | |
| 7 | 30% | |
| 8 | 1% - 2% | |
| 9 | 36% | |
| 10 | 1% - 2% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Processed American |
| 2 | Feta | Queso Fresco |
| 3 | Monterey Jack | Gruyere |
| 4 | Cheddar Mild | Edam/Gouda |
| 5 | Edam/Gouda | Havarti |
| 6 | Cheddar Sharp | Colby |
| 7 | Mozzarella | Mozzarella |
| 8 | Colby | Cheddar Mild |
| 9 | Cream/Neufchatel | Cream/Neufchatel |
| 10 | Provalone | Romano |
| Cheese Identification - Points per ID | 2 |
| 6 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | | Bitter |
| 2 | No defect | Oxidized |
| 3 | Feed | No defect |
| 4 | Flat-watery | Feed |
| 5 | Foreign | Foreign |
| 6 | Salty | Salty |
| 7 | Garlic or onion | |
| 8 | Malty | Garlic or onion |
| 9 | Acid | Acid |
| 10 | Rancid | Malty |
| Milk Flavor - Points per Defect | 2 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 05 |
| 2 | 09 | 06 |
| 3 | 05 | 10 |
| 4 | 08 | 09 |
| 5 | 07 | 04 |
| 6 | 03 | 06 |
| 7 | 02 | |
| 8 | 03 | 02 |
| 9 | 03 | 04 |
| 10 | 02 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 69 |
| CMT |
| Part | Contestant | Judge |
| 1 | 6 | 0 |
| 2 | 2 | 6 |
| 3 | 4 | 4 |
| 4 | 0 | 0 |
| 5 | 8 | |
| 22 |
| 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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