| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | A | A |
| 3 | A | D |
| 4 | A | B |
| 5 | B | A |
| 6 | A | A |
| 7 | B | B |
| 8 | C | B |
| 9 | A | D |
| 10 | C | C |
| 11 | C | B |
| 12 | A | B |
| 13 | C | A |
| 14 | A | D |
| 15 | D | D |
| 16 | D | C |
| 17 | A | C |
| 18 | B | B |
| 19 | C | C |
| 20 | A | B |
| 21 | A | C |
| 22 | C | D |
| 23 | B | A |
| 24 | C | D |
| 25 | C | C |
| Exam A - Points per Correct | 2 |
| 16 |
| 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 | Butter | Butter |
| 2 | heavy Cream | heavy Cream |
| 3 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 4 | Flavored Milk | Flavored Milk |
| 5 | Light Whipped Cream | Non Day Whipped Topping |
| 6 | Non Day Whipped Topping | Light Whipped Cream |
| 7 | Non Dairy Milk | Half and Half |
| 8 | Sour Cream | Sour Cream |
| 9 | Non Dairy Creamer | Non Dairy Creamer |
| 10 | Half and Half | Milk |
| Dairy/Non-Dairy - Points per Identification | 2 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | |
| 2 | 30% | |
| 3 | Non Dairy Variable Fat | |
| 4 | 1% - 2% | |
| 5 | 1% - 2% | |
| 6 | Non Dairy Variable Fat | |
| 7 | Non Dairy Variable Fat | |
| 8 | 0.05% - 0.5% | |
| 9 | Non Dairy Variable Fat | |
| 10 | 10.5% | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Havarti | Havarti |
| 2 | Ricotta | Processed American |
| 3 | Provalone | Parmesan |
| 4 | Colby | Cheddar Mild |
| 5 | Processed American | Muenster |
| 6 | Cheddar Sharp | Cheddar Sharp |
| 7 | Edam/Gouda | Provalone |
| 8 | Romano | Monterey Jack |
| 9 | Cream/Neufchatel | Queso Fresco |
| 10 | Feta | Mozzarella |
| Cheese Identification - Points per ID | 2 |
| 4 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Oxidized |
| 2 | Malty | Salty |
| 3 | Acid | Feed |
| 4 | Flat-watery | Bitter |
| 5 | No defect | Rancid |
| 6 | Flat-watery | Flat-watery |
| 7 | No defect | No defect |
| 8 | Foreign | Acid |
| 9 | Feed | Foreign |
| 10 | Garlic or onion | Garlic or onion |
| Milk Flavor - Points per Defect | 2 |
| 8 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 02 | 04 |
| 2 | 03 | 06 |
| 3 | 05 | 03 |
| 4 | 03 | 06 |
| 5 | 08 | 02 |
| 6 | 05 | 07 |
| 7 | 02 | 10 |
| 8 | 05 | 02 |
| 9 | 04 | 04 |
| 10 | 05 | 03 |
| Milk Flavor - Score Max Points | 10 |
| 69 |
| CMT |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 0 | 2 |
| 3 | 6 | 8 |
| 4 | 4 | 0 |
| 24 |
| 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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