| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | C |
| 3 | | A |
| 4 | | B |
| 5 | | B |
| 6 | | C |
| 7 | | C |
| 8 | | C |
| 9 | | D |
| 10 | | A |
| 11 | | A |
| 12 | | D |
| 13 | | A |
| 14 | | C |
| 15 | | B |
| 16 | | A |
| 17 | | C |
| 18 | | B |
| 19 | | A |
| 20 | | D |
| 21 | | D |
| 22 | | D |
| 23 | | C |
| 24 | | C |
| 25 | | D |
| Exam A - Points per Correct | 2 |
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| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | | Omit |
| 2 | | Omit |
| 3 | | Omit |
| 4 | | Omit |
| 5 | | Omit |
| Problem Solving - Points per Correct | 5 |
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| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | Milk |
| 2 | Butter | Margarine |
| 3 | Milk | Non Dairy Creamer |
| 4 | Light Whipped Cream | heavy Cream |
| 5 | Non Dairy Creamer | Flavored Milk |
| 6 | Non Dairy Flavored Beverage | Flavored Milk |
| 7 | Non Dairy Milk | Non Dairy Milk |
| 8 | heavy Cream | Non Day Whipped Topping |
| 9 | Margarine | Butter |
| 10 | Flavored Milk | Non Dairy Flavored Beverage |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 4 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 1% - 2% |
| 2 | 80% | Non Dairy Variable Fat |
| 3 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 4 | 18% | 36% |
| 5 | 10.5% | 3.25% - 3.5% |
| 6 | 3.25% - 3.5% | 1% - 2% |
| 7 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 8 | 30% | Non Dairy Variable Fat |
| 9 | 80% | 80% |
| 10 | 10.5% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Swiss |
| 2 | Cheddar Mild | Cheddar Sharp |
| 3 | Brie | Processed American |
| 4 | Ricotta | Cheddar Sharp |
| 5 | Mozzarella | Mozzarella |
| 6 | Processed American | Cheddar Mild |
| 7 | Blue/Bleu | Blue/Bleu |
| 8 | Parmesan | Mozzarella |
| 9 | Monterey Jack | Monterey Jack |
| 10 | Cheddar Sharp | Processed American |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | No defect |
| 2 | Flat-watery | Salty |
| 3 | Feed | Acid |
| 4 | Garlic or onion | Flat-watery |
| 5 | Salty | No defect |
| 6 | Bitter | Malty |
| 7 | Malty | Flat-watery |
| 8 | Foreign | Acid |
| 9 | No defect | Oxidized |
| 10 | Rancid | Malty |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 07 | 10 |
| 2 | 07 | 07 |
| 3 | 08 | 03 |
| 4 | 01 | 09 |
| 5 | 05 | 10 |
| 6 | 03 | 05 |
| 7 | 04 | 09 |
| 8 | 06 | 03 |
| 9 | 06 | 05 |
| 10 | 02 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 65 |
| CMT |
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| 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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