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