| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | E | E |
| 2 | B | B |
| 3 | B | B |
| 4 | C | C |
| 5 | B | B |
| 6 | C | C |
| 7 | A | A |
| 8 | A | A |
| 9 | A | A |
| 10 | B | B |
| 11 | | D |
| 12 | A | A |
| 13 | | A |
| 14 | D | D |
| 15 | B | B |
| 16 | B | B |
| 17 | E | E |
| 18 | D | D |
| 19 | C | C |
| 20 | E | E |
| Exam A - Points per Correct | 2 |
| 36 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | | B |
| 32 | | C |
| 33 | | D |
| 34 | | A |
| 35 | | D |
| 36 | | D |
| 37 | | A |
| 38 | | D |
| 39 | | B |
| 40 | | B |
| 41 | | B |
| 42 | | B |
| 43 | | A |
| 44 | | C |
| 45 | | A |
| 46 | | B |
| 47 | | A |
| 48 | | D |
| 49 | | C |
| 50 | | B |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | B |
| 3 | D | C |
| 4 | B | A |
| 5 | D | D |
| 6 | A | A |
| 7 | C | C |
| 8 | B | B |
| 9 | A | A |
| 10 | A | A |
| 11 | D | D |
| 12 | A | A |
| 13 | A | A |
| 14 | C | B |
| 15 | A | B |
| 16 | A | B |
| 17 | A | A |
| 18 | B | D |
| 19 | C | B |
| 20 | A | A |
| Problem Solving - Points per Correct | 5 |
| 65 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Creamer | Non Dairy Milk |
| 2 | Butter | Butter |
| 3 | Non Day Whipped Topping | Non Day Whipped Topping |
| 4 | Half and Half | Half and Half |
| 5 | Margarine | Margarine |
| 6 | heavy Cream | heavy Cream |
| 7 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 8 | Flavored Milk | Milk |
| 9 | Non Dairy Milk | Non Dairy Creamer |
| 10 | Sour Cream | Sour Cream |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Swiss |
| 2 | Cream/Neufchatel | Cream/Neufchatel |
| 3 | Provalone | Monterey Jack |
| 4 | Cheddar Mild | Cheddar Sharp |
| 5 | Ricotta | Ricotta |
| 6 | Colby | Colby |
| 7 | Parmesan | Parmesan |
| 8 | | Mozzarella |
| 9 | Processed American | Processed American |
| 10 | Cheddar Sharp | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 24 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | Foreign |
| 2 | Rancid | Oxidized |
| 3 | Salty | Feed |
| 4 | Garlic or onion | Garlic or onion |
| 5 | Oxidized | Salty |
| 6 | Malty | Bitter |
| 7 | Foreign | Acid |
| 8 | Feed | Malty |
| 9 | Flat-watery | Flat-watery |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| 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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