| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | A | A |
| 3 | B | D |
| 4 | A | A |
| 5 | A | A |
| 6 | C | D |
| 7 | C | C |
| 8 | A | C |
| 9 | C | C |
| 10 | B | D |
| 11 | B | B |
| 12 | D | A |
| 13 | C | C |
| 14 | D | C |
| 15 | C | D |
| 16 | B | D |
| 17 | C | B |
| 18 | B | B |
| 19 | D | D |
| 20 | B | C |
| 21 | C | A |
| 22 | D | A |
| 23 | C | C |
| 24 | A | B |
| 25 | C | D |
| 26 | B | B |
| 27 | D | D |
| 28 | C | D |
| 29 | B | B |
| 30 | B | B |
| Exam A - Points per Correct | 2 |
| 30 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | B |
| 3 | D | D |
| 4 | B | B |
| 5 | C | C |
| 6 | C | C |
| 7 | D | B |
| 8 | D | D |
| 9 | C | C |
| 10 | A | A |
| 11 | C | C |
| 12 | B | D |
| 13 | A | A |
| 14 | A | A |
| 15 | C | B |
| Problem Solving - Points per Correct | 5 |
| 60 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 2 | Milk | Milk |
| 3 | Non Dairy Milk | Non Dairy Milk |
| 4 | Light Whipped Cream | Light Whipped Cream |
| 5 | Margarine | Margarine |
| 6 | heavy Cream | heavy Cream |
| 7 | Butter | Sour Cream |
| 8 | Non Dairy Creamer | Half and Half |
| 9 | Non Day Whipped Topping | Non Day Whipped Topping |
| 10 | Sour Cream | Butter |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 42 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 2 | 1% - 2% | 0.05% - 0.5% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 1% - 2% | 36% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | 30% | 36% |
| 7 | 3.25% - 3.5% | 18% |
| 8 | Non Dairy Variable Fat | 10.5% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 20 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Gruyere | Queso Fresco |
| 2 | Parmesan | Parmesan |
| 3 | Processed American | Edam/Gouda |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Swiss | Swiss |
| 6 | Queso Fresco | Brie |
| 7 | Provalone | Havarti |
| 8 | Ricotta | Ricotta |
| 9 | Mozzarella | Mozzarella |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 24 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 2 | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
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: No |
| 3 | Characteristic A: No
Characteristic B: No
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: No
Characteristic F: No |
| 4 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 17 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | 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: Yes
Characteristic F: No |
| 7 | 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: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: Yes | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 9 | Characteristic A: Yes
Characteristic B: No
Characteristic C: Yes
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 19 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Acid |
| 2 | Garlic or onion | Garlic or onion |
| 3 | Foreign | Salty |
| 4 | Garlic or onion | No defect |
| 5 | Acid | Foreign |
| 6 | Feed | Feed |
| 7 | Salty | No defect |
| 8 | Flat-watery | Flat-watery |
| 9 | No defect | Bitter |
| 10 | Acid | Salty |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 02 |
| 2 | 05 | 01 |
| 3 | 07 | 08 |
| 4 | 05 | |
| 5 | 08 | 05 |
| 6 | 08 | 05 |
| 7 | 07 | |
| 8 | 08 | 08 |
| 9 | 10 | 03 |
| 10 | 02 | 06 |
| Milk Flavor - Score Max Points | 6 |
| 24 |
| 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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