| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | C | A |
| 3 | B | A |
| 4 | D | D |
| 5 | A | C |
| 6 | B | B |
| 7 | C | A |
| 8 | A | C |
| 9 | D | C |
| 10 | B | B |
| 11 | B | D |
| 12 | A | B |
| 13 | C | B |
| 14 | B | D |
| 15 | A | C |
| 16 | B | B |
| 17 | C | D |
| 18 | A | C |
| 19 | D | C |
| 20 | B | A |
| Exam A - Points per Correct | 3 |
| 12 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | C |
| 32 | C | D |
| 33 | A | A |
| 34 | C | B |
| 35 | B | C |
| 36 | D | A |
| 37 | B | A |
| 38 | C | D |
| 39 | D | A |
| 40 | A | A |
| 41 | C | B |
| 42 | B | A |
| 43 | D | A |
| 44 | B | D |
| 45 | A | D |
| 46 | B | B |
| 47 | C | B |
| 48 | A | C |
| 49 | D | A |
| 50 | A | A |
| Exam B - Points per Correct | 3 |
| 12 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | B | A |
| 3 | D | D |
| 4 | C | B |
| 5 | B | B |
| 6 | B | B |
| 7 | C | D |
| 8 | B | B |
| 9 | A | D |
| 10 | D | B |
| 11 | B | B |
| 12 | A | D |
| Problem Solving - Points per Correct | 6 |
| 30 |
| Product Identification - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Milk |
| 2 | Non Dairy Creamer | Light Whipped Cream |
| 3 | Light Whipped Cream | Light Whipped Cream |
| 4 | heavy Cream | Milk |
| 5 | Sour Cream | Sour Cream |
| 6 | Butter | heavy Cream |
| 7 | Flavored Milk | Non Dairy Flavored Beverage |
| 8 | Half and Half | Half and Half |
| 9 | Milk | Milk |
| 10 | Non Dairy Flavored Beverage | Flavored Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 24 |
| Product Identification - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 2 | 0.05% - 0.5% | 18% |
| 3 | 18% | 18% |
| 4 | 80% | 3.25% - 3.5% |
| 5 | 1% - 2% | 10.5% |
| 6 | | 36% |
| 7 | 10.5% | Non Dairy Variable Fat |
| 8 | 30% | 10.5% |
| 9 | 1% - 2% | 1% - 2% |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Havarti |
| 2 | Cheddar Mild | Edam/Gouda |
| 3 | Brie | Cheddar Sharp |
| 4 | Cheddar Sharp | Cheddar Mild |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Mozzarella | Monterey Jack |
| 7 | Muenster | Muenster |
| 8 | Parmesan | Provalone |
| 9 | Provalone | Swiss |
| 10 | Edam/Gouda | Gruyere |
| Cheese Identification - Points per ID | 4 |
| 8 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 2 | | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
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: Yes
Characteristic F: No |
| |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | | Characteristic A: No
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: No
Characteristic E: No
Characteristic F: No |
| 8 | | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 9 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Foreign | Feed |
| 2 | Rancid | No defect |
| 3 | Flat-watery | Foreign |
| 4 | Bitter | Oxidized |
| 5 | Oxidized | Rancid |
| 6 | Malty | Garlic or onion |
| 7 | Flat-watery | Flat-watery |
| 8 | Acid | Malty |
| 9 | Garlic or onion | Acid |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 6 |
| 12 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 01 |
| 2 | 03 | 10 |
| 3 | 04 | 02 |
| 4 | ** | 02 |
| 5 | 05 | 01 |
| 6 | | 05 |
| 7 | 08 | 05 |
| 8 | 07 | 04 |
| 9 | 02 | 07 |
| 10 | 09 | 10 |
| Milk Flavor - Score Max Points | 6 |
| 18 |
| CMT |
| Part | Contestant | Judge |
| 1 | 0 | 2 |
| 2 | 6 | 4 |
| 3 | 4 | 2 |
| 4 | 8 | 6 |
| 5 | 2 | 0 |
| 30 |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Minnesota Easy Culture |
| Part | Contestant | Judge |
| 1 | 0 | 35 |
| 0 |
| Team Activity |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| 0 |