| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | A | A |
| 3 | D | D |
| 4 | D | A |
| 5 | A | A |
| 6 | D | D |
| 7 | B | C |
| 8 | A | C |
| 9 | B | C |
| 10 | D | D |
| 11 | C | B |
| 12 | A | A |
| 13 | B | C |
| 14 | D | C |
| 15 | D | D |
| 16 | B | D |
| 17 | A | B |
| 18 | D | B |
| 19 | B | D |
| 20 | A | C |
| 21 | B | A |
| 22 | C | A |
| 23 | C | C |
| 24 | B | B |
| 25 | A | D |
| 26 | B | B |
| 27 | A | D |
| 28 | C | D |
| 29 | A | B |
| 30 | A | B |
| Exam A - Points per Correct | 2 |
| 20 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | B |
| 3 | | D |
| 4 | | B |
| 5 | | C |
| 6 | | C |
| 7 | | B |
| 8 | | D |
| 9 | | C |
| 10 | | A |
| 11 | | C |
| 12 | | D |
| 13 | | A |
| 14 | | A |
| 15 | | B |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Day Whipped Topping | Non Dairy Sour Cream |
| 2 | Non Dairy Milk | Milk |
| 3 | Non Dairy Creamer | Non Dairy Milk |
| 4 | Light Whipped Cream | Light Whipped Cream |
| 5 | Margarine | Margarine |
| 6 | heavy Cream | heavy Cream |
| 7 | Non Dairy Sour Cream | Sour Cream |
| 8 | Flavored Milk | Half and Half |
| 9 | Non Dairy Creamer | Non Day Whipped Topping |
| 10 | Sour Cream | Butter |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 2 | 36% | 0.05% - 0.5% |
| 3 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 4 | 18% | 36% |
| 5 | 80% | Non Dairy Variable Fat |
| 6 | 36% | 36% |
| 7 | 30% | 18% |
| 8 | 1% - 2% | 10.5% |
| 9 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Feta | Queso Fresco |
| 2 | Parmesan | Parmesan |
| 3 | Provalone | Edam/Gouda |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Queso Fresco | Swiss |
| 6 | Ricotta | Brie |
| 7 | Swiss | Havarti |
| 8 | Cream/Neufchatel | Ricotta |
| 9 | Mozzarella | Mozzarella |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 16 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 2 | | 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: Yes
Characteristic E: No
Characteristic F: No |
| 4 | | 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: Yes
Characteristic E: No
Characteristic F: No |
| |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 7 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 8 | | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 9 | | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Feed | Acid |
| 2 | Garlic or onion | Garlic or onion |
| 3 | Malty | Salty |
| 4 | Acid | No defect |
| 5 | Salty | Foreign |
| 6 | Foreign | Feed |
| 7 | No defect | No defect |
| 8 | Flat-watery | Flat-watery |
| 9 | Oxidized | Bitter |
| 10 | Bitter | Salty |
| Milk Flavor - Points per Defect | 6 |
| 18 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 01 |
| 3 | | 08 |
| 4 | | |
| 5 | | 05 |
| 6 | | 05 |
| 7 | | |
| 8 | | 08 |
| 9 | | 03 |
| 10 | | 06 |
| Milk Flavor - Score Max Points | 6 |
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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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