| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | A | A |
| 3 | C | C |
| 4 | A | A |
| 5 | A | D |
| 6 | D | C |
| 7 | B | B |
| 8 | C | C |
| 9 | A | D |
| 10 | D | A |
| 11 | B | D |
| 12 | A | A |
| 13 | C | C |
| 14 | A | B |
| 15 | A | B |
| 16 | C | C |
| 17 | D | C |
| 18 | B | B |
| 19 | B | B |
| 20 | A | D |
| Exam A - Points per Correct | 3 |
| 30 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | B | B |
| 33 | A | C |
| 34 | A | D |
| 35 | D | D |
| 36 | C | C |
| 37 | C | A |
| 38 | A | C |
| 39 | B | D |
| 40 | B | A |
| 41 | D | D |
| 42 | C | A |
| 43 | A | D |
| 44 | B | D |
| 45 | A | D |
| 46 | C | A |
| 47 | A | C |
| 48 | D | D |
| 49 | B | B |
| 50 | D | D |
| Exam B - Points per Correct | 3 |
| 24 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | C | D |
| 3 | D | B |
| 4 | B | D |
| 5 | D | A |
| 6 | B | C |
| 7 | C | C |
| 8 | B | B |
| 9 | B | A |
| 10 | D | D |
| Problem Solving - Points per Correct | 6 |
| 18 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | heavy Cream | heavy Cream |
| 3 | Butter | Butter |
| 4 | Light Whipped Cream | Non Day Whipped Topping |
| 5 | Non Dairy Flavored Beverage | Flavored Milk |
| 6 | Butter | Margarine |
| 7 | Non Dairy Flavored Beverage | 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 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 18% |
| 2 | 10.5% | 36% |
| 3 | 30% | 80% |
| 4 | 18% | Non Dairy Variable Fat |
| 5 | 0.05% - 0.5% | 3.25% - 3.5% |
| 6 | 18% | Non Dairy Variable Fat |
| 7 | 1% - 2% | Non Dairy Variable Fat |
| 8 | 1% - 2% | 10.5% |
| 9 | 30% | Non Dairy Variable Fat |
| 10 | 1% - 2% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Muenster | Muenster |
| 2 | Ricotta | Feta |
| 3 | Edam/Gouda | Havarti |
| 4 | Processed American | Cheddar Sharp |
| 5 | Swiss | Swiss |
| 6 | Parmesan | Mozzarella |
| 7 | Parmesan | Parmesan |
| 8 | Provalone | Provalone |
| 9 | Cream/Neufchatel | Ricotta |
| 10 | Havarti | Processed American |
| Cheese Identification - Points per ID | 4 |
| 16 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 2 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes |
| 3 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 4 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 18 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes |
| 7 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes |
| 9 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: Yes
Characteristic F: Yes |
| 10 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 16 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Feed | Malty |
| 3 | Rancid | Rancid |
| 4 | Foreign | Flat-watery |
| 5 | Acid | No defect |
| 6 | Salty | Salty |
| 7 | No defect | Feed |
| 8 | Bitter | Oxidized |
| 9 | Rancid | Acid |
| 10 | Flat-watery | Bitter |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 03 |
| 2 | 06 | 03 |
| 3 | 04 | 01 |
| 4 | 08 | 08 |
| 5 | 09 | 10 |
| 6 | 06 | 08 |
| 7 | 10 | 08 |
| 8 | 07 | 06 |
| 9 | 07 | 01 |
| 10 | 06 | 03 |
| Milk Flavor - Score Max Points | 6 |
| 38 |
| CMT |
| Part | Contestant | Judge |
| 1 | 4 | 0 |
| 2 | 0 | 6 |
| 3 | 6 | 0 |
| 4 | 2 | 2 |
| 16 |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |