| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | A | A |
| 3 | A | B |
| 4 | B | A |
| 5 | B | A |
| 6 | B | B |
| 7 | A | B |
| 8 | A | A |
| 9 | B | B |
| 10 | B | A |
| 11 | A | A |
| 12 | D | B |
| 13 | B | C |
| 14 | C | B |
| 15 | A | A |
| 16 | D | C |
| 17 | A | A |
| 18 | C | C |
| 19 | D | A |
| 20 | A | D |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | Non Day Whipped Topping | Non Day Whipped Topping |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Milk | Milk |
| 5 | Non Dairy Creamer | Non Dairy Creamer |
| 6 | heavy Cream | heavy Cream |
| 7 | Butter | Margarine |
| 8 | Half and Half | Non Dairy Milk |
| 9 | Margarine | Butter |
| 10 | Light Whipped Cream | Light Whipped Cream |
| Dairy/Non-Dairy - Points per Identification | 2 |
| 14 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 2 | Non Dairy Variable Fat | |
| 3 | 1% - 2% | |
| 5 | Non Dairy Variable Fat | |
| 6 | 30% | |
| 7 | 80% | |
| 8 | 3.25% - 3.5% | |
| 10 | 1% - 2% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Processed American |
| 2 | Ricotta | Queso Fresco |
| 3 | Havarti | Gruyere |
| 4 | Romano | Edam/Gouda |
| 5 | Gruyere | Havarti |
| 6 | Cheddar Sharp | Colby |
| 7 | Monterey Jack | Mozzarella |
| 8 | Colby | Cheddar Mild |
| 9 | Cream/Neufchatel | Cream/Neufchatel |
| 10 | Provalone | Romano |
| Cheese Identification - Points per ID | 2 |
| 2 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Bitter | Bitter |
| 2 | Feed | Oxidized |
| 3 | Foreign | No defect |
| 4 | Acid | Feed |
| 5 | Flat-watery | Foreign |
| 6 | Salty | Salty |
| 7 | Garlic or onion | |
| 8 | Oxidized | Garlic or onion |
| 9 | No defect | Acid |
| 10 | Malty | Malty |
| Milk Flavor - Points per Defect | 2 |
| 6 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 05 |
| 2 | 09 | 06 |
| 3 | 07 | 10 |
| 4 | 05 | 09 |
| 5 | 08 | 04 |
| 6 | 04 | 06 |
| 7 | 03 | |
| 8 | 04 | 02 |
| 9 | 10 | 04 |
| 10 | 07 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 60 |
| CMT |
| Part | Contestant | Judge |
| 1 | 4 | 0 |
| 2 | 8 | 6 |
| 3 | 6 | 4 |
| 4 | 2 | 0 |
| 22 |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |