| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | D | D |
| 3 | B | D |
| 4 | A | C |
| 5 | A | A |
| 6 | C | C |
| 7 | B | B |
| 8 | C | E |
| 9 | A | A |
| 10 | C | E |
| 11 | A | A |
| 12 | D | B |
| 13 | C | A |
| 14 | E | E |
| 15 | B | B |
| 16 | C | D |
| 17 | E | B |
| 18 | A | D |
| 19 | B | E |
| 20 | B | B |
| 21 | A | B |
| 22 | C | B |
| 23 | C | C |
| 24 | A | A |
| 25 | B | D |
| 26 | C | C |
| 27 | A | A |
| 28 | A | C |
| 29 | B | B |
| 30 | C | E |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | D |
| 32 | D | A |
| 33 | E | E |
| 34 | C | A |
| 35 | D | D |
| 36 | A | E |
| 37 | C | B |
| 38 | C | C |
| 39 | B | A |
| 40 | D | B |
| 41 | B | C |
| 42 | A | A |
| 43 | E | E |
| 44 | A | B |
| 45 | C | C |
| 46 | C | C |
| 47 | B | B |
| 48 | C | E |
| 49 | B | B |
| 50 | D | B |
| 51 | C | C |
| 52 | C | D |
| 53 | D | D |
| 54 | C | D |
| 55 | B | B |
| 56 | A | D |
| 57 | A | A |
| 58 | D | A |
| 59 | B | B |
| 60 | C | C |
| Exam B - Points per Correct | 2 |
| 30 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | A |
| 2 | B | C |
| 3 | C | B |
| 4 | B | E |
| 5 | C | B |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Margarine |
| 2 | Milk | Milk |
| 3 | Half and Half | Sour Cream |
| 4 | Milk | Milk |
| 5 | Margarine | Butter |
| 6 | Non Day Whipped Topping | Non Day Whipped Topping |
| 7 | Milk | Milk |
| 8 | heavy Cream | heavy Cream |
| 9 | Non Dairy Creamer | Non Dairy Creamer |
| 10 | Non Dairy Milk | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | Non Dairy Variable Fat |
| 2 | 0.05% - 0.5% | 0.05% - 0.5% |
| 3 | 10.5% | 18% |
| 4 | 3.25% - 3.5% | 3.25% - 3.5% |
| 5 | Non Dairy Variable Fat | 80% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 1% - 2% | 1% - 2% |
| 8 | 18% | 36% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 24 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Queso Fresco | Ricotta |
| 2 | Swiss | Edam/Gouda |
| 3 | Parmesan | Parmesan |
| 4 | Blue/Bleu | Feta |
| 5 | Cream/Neufchatel | Cream/Neufchatel |
| 6 | Monterey Jack | Monterey Jack |
| 7 | Ricotta | Mozzarella |
| 8 | Cheddar Sharp | Cheddar Sharp |
| 9 | Feta | Brie |
| 10 | Mozzarella | Romano |
| Cheese Identification - Points per ID | 4 |
| 16 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Milk Flavor - Points per Defect | 6 |
| |
| Milk Flavor - Scores |
| Milk Flavor - Score Max Points | 6 |
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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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