| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | C | B |
| 3 | B | D |
| 4 | A | A |
| 5 | C | D |
| 6 | B | B |
| 7 | B | B |
| 8 | D | D |
| 9 | B | C |
| 10 | B | D |
| 11 | D | D |
| 12 | C | C |
| 13 | C | A |
| 14 | C | C |
| 15 | C | C |
| 16 | B | A |
| 17 | A | A |
| 18 | A | A |
| 19 | A | A |
| 20 | A | A |
| 21 | D | D |
| 22 | B | B |
| 23 | A | A |
| 24 | A | A |
| 25 | C | C |
| Exam A - Points per Correct | 2 |
| 34 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | A | A |
| 3 | B | C |
| 4 | A | D |
| 5 | A | A |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Butter | Margarine |
| 2 | Half and Half | Milk |
| 3 | Butter | Margarine |
| 4 | Milk | Milk |
| 5 | Half and Half | Half and Half |
| 6 | Margarine | Butter |
| 7 | heavy Cream | heavy Cream |
| 8 | Non Dairy Creamer | Non Dairy Milk |
| 9 | Half and Half | Non Dairy Creamer |
| 10 | Butter | Butter |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 16 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | Non Dairy Variable Fat |
| 2 | 18% | 3.25% - 3.5% |
| 3 | 80% | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | 1% - 2% |
| 5 | 18% | 10.5% |
| 6 | Non Dairy Variable Fat | 80% |
| 7 | 36% | 36% |
| 8 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 9 | 18% | Non Dairy Variable Fat |
| 10 | 80% | 80% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 3 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Monterey Jack |
| 2 | Cheddar Mild | Cheddar Mild |
| 3 | Mozzarella | Processed American |
| 4 | Provalone | Mozzarella |
| 5 | Cheddar Sharp | Cheddar Sharp |
| 6 | Provalone | Mozzarella |
| 7 | Processed American | Monterey Jack |
| 8 | Cheddar Mild | Edam/Gouda |
| 9 | Blue/Bleu | Provalone |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 5 |
| 15 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | Oxidized | Oxidized |
| 3 | Flat-watery | No defect |
| 4 | Rancid | Malty |
| 5 | Oxidized | Bitter |
| 6 | Acid | Salty |
| 7 | Oxidized | No defect |
| 8 | Acid | Feed |
| 9 | Flat-watery | Flat-watery |
| 10 | Bitter | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 09 | 09 |
| 2 | 04 | 05 |
| 3 | 09 | 10 |
| 4 | 04 | 05 |
| 5 | 04 | 03 |
| 6 | 03 | 07 |
| 7 | 04 | 10 |
| 8 | 03 | 06 |
| 9 | 09 | 09 |
| 10 | 05 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 83 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |