| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | C |
| 3 | B | D |
| 4 | D | D |
| 5 | A | A |
| 6 | A | A |
| 7 | B | C |
| 8 | A | B |
| 9 | D | B |
| 10 | B | D |
| 11 | D | B |
| 12 | B | B |
| 13 | A | B |
| 14 | C | B |
| 15 | C | A |
| 16 | D | B |
| 17 | B | A |
| 18 | A | C |
| 19 | B | D |
| 20 | B | D |
| 21 | D | B |
| 22 | C | C |
| 23 | B | C |
| 24 | C | D |
| 25 | B | D |
| 26 | C | D |
| 27 | D | C |
| 28 | A | D |
| 29 | A | A |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | C |
| 32 | A | A |
| 33 | B | A |
| 34 | A | A |
| 35 | B | D |
| 36 | B | B |
| 37 | B | D |
| 38 | A | C |
| 39 | C | A |
| 40 | B | A |
| 41 | A | D |
| 42 | B | A |
| 43 | A | B |
| 44 | D | D |
| 45 | A | A |
| 46 | B | B |
| 47 | A | D |
| 48 | D | C |
| 49 | B | B |
| 50 | C | D |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
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| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Non Dairy Creamer | Milk |
| 3 | Non Dairy Sour Cream | Sour Cream |
| 4 | Non Dairy Milk | Non Dairy Creamer |
| 5 | Non Dairy Flavored Beverage | Non Dairy Flavored Beverage |
| 6 | Milk | Half and Half |
| 7 | Butter | Margarine |
| 8 | Margarine | Milk |
| 9 | heavy Cream | heavy Cream |
| 10 | Sour Cream | Butter |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | 3.25% - 3.5% |
| 2 | | 0.05% - 0.5% |
| 3 | | 18% |
| 4 | | Non Dairy Variable Fat |
| 5 | | Non Dairy Variable Fat |
| 6 | | 10.5% |
| 7 | | Non Dairy Variable Fat |
| 8 | | 1% - 2% |
| 9 | | 36% |
| 10 | | 80% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Blue/Bleu | Brie |
| 2 | Provalone | Provalone |
| 3 | Parmesan | Parmesan |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Cheddar Mild | Cheddar Mild |
| 6 | Queso Fresco | Ricotta |
| 7 | Cream/Neufchatel | Monterey Jack |
| 8 | Edam/Gouda | Brie |
| 9 | Mozzarella | Muenster |
| 10 | Muenster | Cream/Neufchatel |
| 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 |
| Part | Contestant | Judge |
| 1 | Rancid | Acid |
| 2 | Malty | Rancid |
| 3 | Acid | Malty |
| 4 | Bitter | Garlic or onion |
| 5 | No defect | No defect |
| 6 | Flat-watery | Flat-watery |
| 7 | Garlic or onion | Feed |
| 8 | Foreign | Garlic or onion |
| 9 | Feed | No defect |
| 10 | Oxidized | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 01 |
| 3 | | 03 |
| 4 | | 01 |
| 5 | | 10 |
| 6 | | 08 |
| 7 | | 07 |
| 8 | | 01 |
| 9 | | 10 |
| 10 | | 03 |
| 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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