| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | A |
| 3 | A | D |
| 4 | A | D |
| 5 | B | B |
| 6 | A | A |
| 7 | D | D |
| 8 | C | C |
| 9 | C | D |
| 10 | C | C |
| 11 | A | B |
| 12 | D | C |
| 13 | D | D |
| 14 | D | C |
| 15 | B | B |
| 16 | D | B |
| 17 | C | D |
| 18 | A | D |
| 19 | D | D |
| 20 | D | A |
| 21 | A | A |
| 22 | C | A |
| 23 | D | D |
| 24 | B | B |
| 25 | C | C |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Problem Solving - Points per Correct | 1 |
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| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Butter |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Non Dairy Creamer | heavy Cream |
| 4 | Milk | Half and Half |
| 5 | Sour Cream | Sour Cream |
| 6 | Margarine | Margarine |
| 7 | Non Dairy Creamer | Non Dairy Milk |
| 8 | heavy Cream | Non Dairy Creamer |
| 9 | Light Whipped Cream | Non Day Whipped Topping |
| 10 | Non Dairy Milk | Milk |
| Dairy/Non-Dairy - Points per Identification | 2 |
| 8 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | |
| 2 | 0.05% - 0.5% | |
| 3 | Non Dairy Variable Fat | |
| 4 | 0.05% - 0.5% | |
| 5 | 1% - 2% | |
| 6 | 0.05% - 0.5% | |
| 7 | 1% - 2% | |
| 8 | 3.25% - 3.5% | |
| 9 | 0.05% - 0.5% | |
| 10 | Non Dairy Variable Fat | |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Swiss |
| 2 | Colby | Muenster |
| 3 | Gruyere | Monterey Jack |
| 4 | Blue/Bleu | Provalone |
| 5 | Queso Fresco | Queso Fresco |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Processed American | Havarti |
| 8 | Cheddar Mild | Edam/Gouda |
| 9 | Monterey Jack | Mozzarella |
| 10 | Muenster | Cheddar Sharp |
| Cheese Identification - Points per ID | 2 |
| 6 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Feed | Malty |
| 3 | Malty | Acid |
| 4 | Acid | Bitter |
| 5 | Foreign | Flat-watery |
| 6 | Oxidized | No defect |
| 7 | Rancid | Feed |
| 8 | Flat-watery | Foreign |
| 9 | Bitter | Oxidized |
| 10 | Salty | Salty |
| Milk Flavor - Points per Defect | 2 |
| 4 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 01 |
| 2 | | 02 |
| 3 | | 03 |
| 4 | | 05 |
| 5 | | 08 |
| 6 | | 10 |
| 7 | 01 | 05 |
| 8 | | 05 |
| 9 | | 05 |
| 10 | | 05 |
| Milk Flavor - Score Max Points | 10 |
| 6 |
| CMT |
| Part | Contestant | Judge |
| 1 | 8 | 0 |
| 2 | 4 | 6 |
| 3 | 0 | 8 |
| 4 | 6 | 2 |
| 10 |
| 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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