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