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