| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | C | C |
| 3 | B | A |
| 4 | D | B |
| 5 | A | B |
| 6 | C | C |
| 7 | B | C |
| 8 | D | C |
| 9 | B | D |
| 10 | C | A |
| 11 | B | A |
| 12 | B | D |
| 13 | C | A |
| 14 | C | C |
| 15 | D | B |
| 16 | A | A |
| 17 | C | C |
| 18 | C | B |
| 19 | A | A |
| 20 | A | D |
| 21 | D | D |
| 22 | B | D |
| 23 | B | C |
| 24 | C | C |
| 25 | D | D |
| 26 | D | |
| 27 | A | |
| 28 | D | |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | |
| 32 | A | |
| 33 | D | |
| 34 | A | |
| 35 | C | |
| Exam B - Points per Correct | 2 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | Omit |
| 2 | A | Omit |
| 3 | D | Omit |
| 4 | A | Omit |
| 5 | C | Omit |
| Problem Solving - Points per Correct | 5 |
| 25 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Non Dairy Flavored Beverage | Margarine |
| 3 | Butter | Non Dairy Creamer |
| 4 | heavy Cream | heavy Cream |
| 5 | Half and Half | Flavored Milk |
| 6 | Non Dairy Creamer | Flavored Milk |
| 7 | Non Dairy Milk | Non Dairy Milk |
| 8 | Milk | Non Day Whipped Topping |
| 9 | Non Dairy Creamer | Butter |
| 10 | Flavored Milk | Non Dairy Flavored Beverage |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 3.25% - 3.5% | 1% - 2% |
| 2 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 3 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 4 | 10.5% | 36% |
| 5 | 30% | 3.25% - 3.5% |
| 6 | Non Dairy Variable Fat | 1% - 2% |
| 7 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 8 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 9 | Non Dairy Variable Fat | 80% |
| 10 | 1% - 2% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Swiss |
| 2 | Cheddar Sharp | Cheddar Sharp |
| 3 | Swiss | Processed American |
| 4 | Mozzarella | Cheddar Sharp |
| 5 | Provalone | Mozzarella |
| 6 | Cheddar Mild | Cheddar Mild |
| 7 | Blue/Bleu | Blue/Bleu |
| 8 | Cream/Neufchatel | Mozzarella |
| 9 | Edam/Gouda | Monterey Jack |
| 10 | Processed American | Processed American |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | No defect |
| 2 | Acid | Salty |
| 3 | Flat-watery | Acid |
| 4 | Bitter | Flat-watery |
| 5 | Garlic or onion | No defect |
| 6 | | Malty |
| 7 | | Flat-watery |
| 8 | Rancid | Acid |
| 9 | Salty | Oxidized |
| 10 | No defect | Malty |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 10 |
| 2 | | 07 |
| 3 | | 03 |
| 4 | | 09 |
| 5 | | 10 |
| 6 | | 05 |
| 7 | | 09 |
| 8 | | 03 |
| 9 | | 05 |
| 10 | | 05 |
| Milk Flavor - Score Max Points | 10 |
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| 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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