| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | C | C |
| 3 | C | D |
| 4 | C | D |
| 5 | | A |
| 6 | A | A |
| 7 | B | C |
| 8 | D | B |
| 9 | C | B |
| 10 | A | D |
| 11 | B | B |
| 12 | B | B |
| 13 | D | B |
| 14 | C | B |
| 15 | A | A |
| 16 | A | B |
| 17 | C | A |
| 18 | C | C |
| 19 | A | D |
| 20 | B | D |
| 21 | A | B |
| 22 | C | C |
| 23 | C | C |
| 24 | B | D |
| 25 | C | D |
| 26 | A | D |
| 27 | D | C |
| 28 | C | D |
| 29 | C | A |
| 30 | A | B |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | C |
| 32 | C | A |
| 33 | B | A |
| 34 | C | A |
| 35 | A | D |
| 36 | B | B |
| 37 | B | D |
| 38 | A | C |
| 39 | A | A |
| 40 | B | A |
| 41 | A | D |
| 42 | A | A |
| 43 | B | B |
| 44 | A | D |
| 45 | C | A |
| 46 | B | B |
| 47 | C | D |
| 48 | D | C |
| 49 | D | B |
| 50 | C | D |
| Exam B - Points per Correct | 2 |
| 10 |
| 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 | Half and Half | Non Dairy Flavored Beverage |
| 6 | Non Day Whipped Topping | Half and Half |
| 7 | Margarine | Margarine |
| 8 | Non Dairy Flavored Beverage | Milk |
| 9 | Milk | heavy Cream |
| 10 | Butter | Butter |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 3.25% - 3.5% |
| 2 | 18% | 0.05% - 0.5% |
| 3 | | 18% |
| 4 | 10.5% | Non Dairy Variable Fat |
| 5 | 1% - 2% | Non Dairy Variable Fat |
| 6 | Non Dairy Variable Fat | 10.5% |
| 7 | | Non Dairy Variable Fat |
| 8 | 80% | 1% - 2% |
| 9 | 3.25% - 3.5% | 36% |
| 10 | 18% | 80% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Brie |
| 2 | Cheddar Sharp | Provalone |
| 3 | Cheddar Mild | Parmesan |
| 4 | Processed American | Cheddar Sharp |
| 5 | | Cheddar Mild |
| 6 | Parmesan | Ricotta |
| 7 | Queso Fresco | Monterey Jack |
| 8 | Blue/Bleu | Brie |
| 9 | Provalone | Muenster |
| 10 | Edam/Gouda | Cream/Neufchatel |
| Cheese Identification - Points per ID | 4 |
| 0 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Foreign | Acid |
| 2 | Bitter | Rancid |
| 3 | Rancid | Malty |
| 4 | Garlic or onion | Garlic or onion |
| 5 | Salty | No defect |
| 6 | Flat-watery | Flat-watery |
| 7 | Feed | Feed |
| 8 | Oxidized | Garlic or onion |
| 9 | Malty | No defect |
| 10 | Salty | 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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