| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | |
| 2 | D | |
| 3 | A | |
| 4 | B | |
| 5 | C | |
| 6 | C | |
| 7 | B | |
| 8 | B | |
| 9 | C | |
| 10 | D | |
| 11 | A | |
| 12 | A | |
| 13 | B | |
| 14 | D | |
| 15 | C | |
| 16 | B | |
| 17 | D | |
| 18 | A | |
| 19 | C | |
| 20 | D | |
| Exam A - Points per Correct | 3 |
| 0 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | C | |
| 32 | B | |
| 33 | A | |
| 34 | C | |
| 35 | C | |
| 36 | B | |
| 37 | A | |
| 38 | C | |
| 39 | A | |
| 40 | A | |
| 41 | B | |
| 42 | D | |
| 43 | C | |
| 44 | D | |
| 45 | B | |
| 46 | D | |
| 47 | B | |
| 48 | B | |
| 49 | B | |
| 50 | C | |
| Exam B - Points per Correct | 3 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | |
| 2 | A | |
| 3 | D | |
| 4 | B | |
| 5 | B | |
| 6 | B | |
| 7 | D | |
| 8 | B | |
| 9 | D | |
| 10 | B | |
| 11 | B | |
| 12 | D | |
| Problem Solving - Points per Correct | 6 |
| 0 |
| Product Identification - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Half and Half | Light Whipped Cream |
| 3 | Light Whipped Cream | Light Whipped Cream |
| 4 | Milk | Milk |
| 5 | Sour Cream | Sour Cream |
| 6 | heavy Cream | heavy Cream |
| 7 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 8 | Non Dairy Creamer | Half and Half |
| 9 | Milk | Milk |
| 10 | Flavored Milk | Flavored Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 48 |
| Product Identification - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 0.05% - 0.5% |
| 2 | 10.5% | 18% |
| 3 | 30% | 18% |
| 4 | 3.25% - 3.5% | 3.25% - 3.5% |
| 5 | 18% | 10.5% |
| 6 | 36% | 36% |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | Non Dairy Variable Fat | 10.5% |
| 9 | 1% - 2% | 1% - 2% |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 24 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Processed American | Havarti |
| 2 | Cheddar Sharp | Edam/Gouda |
| 3 | Muenster | Cheddar Sharp |
| 4 | Cheddar Mild | Cheddar Mild |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Edam/Gouda | Monterey Jack |
| 7 | Monterey Jack | Muenster |
| 8 | Parmesan | Provalone |
| 9 | Swiss | Swiss |
| 10 | Provalone | Gruyere |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 2 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 3 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 4 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 5 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 17 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 7 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 9 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 17 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Feed |
| 2 | Oxidized | No defect |
| 3 | | Foreign |
| 4 | Rancid | Oxidized |
| 5 | Malty | Rancid |
| 6 | Malty | Garlic or onion |
| 7 | Feed | Flat-watery |
| 8 | Bitter | Malty |
| 9 | No defect | Acid |
| 10 | Flat-watery | No defect |
| Milk Flavor - Points per Defect | 6 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 01 |
| 2 | 08 | 10 |
| 3 | | 02 |
| 4 | 03 | 02 |
| 5 | 07 | 01 |
| 6 | 08 | 05 |
| 7 | 06 | 05 |
| 8 | 05 | 04 |
| 9 | 10 | 07 |
| 10 | 05 | 10 |
| Milk Flavor - Score Max Points | 6 |
| 32 |
| CMT |
| Part | Contestant | Judge |
| 1 | 4 | 2 |
| 2 | 6 | 4 |
| 3 | 8 | 2 |
| 4 | 2 | 6 |
| 5 | 0 | 0 |
| 26 |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Minnesota Easy Culture |
| Part | Contestant | Judge |
| 1 | 21 | 35 |
| 21 |
| Team Activity |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| 21 |