| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | D | D |
| 3 | A | D |
| 4 | D | D |
| 5 | D | B |
| 6 | A | B |
| 7 | B | C |
| 8 | C | B |
| 9 | B | A |
| 10 | B | B |
| 11 | B | B |
| 12 | A | C |
| 13 | C | D |
| 14 | A | D |
| 15 | C | D |
| 16 | C | C |
| 17 | A | A |
| 18 | C | C |
| 19 | B | B |
| 20 | A | B |
| 21 | A | C |
| 22 | C | C |
| 23 | A | A |
| 24 | D | D |
| 25 | A | A |
| 26 | C | D |
| 27 | C | C |
| 28 | B | B |
| 29 | B | B |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 32 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | D | B |
| 32 | C | C |
| 33 | B | B |
| 34 | D | A |
| 35 | C | D |
| 36 | C | A |
| 37 | B | D |
| 38 | A | A |
| 39 | C | B |
| 40 | C | C |
| 41 | D | D |
| 42 | C | B |
| 43 | C | A |
| 44 | A | C |
| 45 | A | C |
| 46 | B | A |
| 47 | A | B |
| 48 | D | C |
| 49 | B | A |
| 50 | A | C |
| Exam B - Points per Correct | 2 |
| 10 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | heavy Cream | Light Whipped Cream |
| 2 | Sour Cream | Sour Cream |
| 3 | Margarine | Margarine |
| 4 | Light Whipped Cream | Non Day Whipped Topping |
| 5 | Butter | Butter |
| 6 | Flavored Milk | Flavored Milk |
| 7 | Half and Half | Milk |
| 8 | Milk | Half and Half |
| 9 | Non Dairy Creamer | heavy Cream |
| 10 | Non Day Whipped Topping | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 24 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | 30% |
| 2 | 30% | 18% |
| 3 | | Non Dairy Variable Fat |
| 4 | 30% | Non Dairy Variable Fat |
| 5 | 80% | 80% |
| 6 | | 3.25% - 3.5% |
| 7 | 1% - 2% | 3.25% - 3.5% |
| 8 | 3.25% - 3.5% | 10.5% |
| 9 | Non Dairy Variable Fat | 36% |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Swiss | Provalone |
| 2 | Processed American | Ricotta |
| 3 | Cheddar Sharp | Cheddar Sharp |
| 4 | Feta | Feta |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Brie | Swiss |
| 7 | Edam/Gouda | Parmesan |
| 8 | Mozzarella | Mozzarella |
| 9 | Cream/Neufchatel | Cream/Neufchatel |
| 10 | Provalone | Cheddar Mild |
| Cheese Identification - Points per ID | 10 |
| 50 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Oxidized |
| 2 | Flat-watery | Salty |
| 3 | Oxidized | Malty |
| 4 | Rancid | Flat-watery |
| 5 | Salty | Oxidized |
| 6 | Acid | Acid |
| 7 | Feed | No defect |
| 8 | Malty | Feed |
| 9 | Bitter | Bitter |
| 10 | Garlic or onion | Garlic or onion |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 04 |
| 2 | 08 | 06 |
| 3 | 09 | 02 |
| 4 | 05 | 07 |
| 5 | 07 | 06 |
| 6 | 06 | 01 |
| 7 | 07 | 10 |
| 8 | 08 | 07 |
| 9 | 04 | 04 |
| 10 | | 03 |
| Milk Flavor - Score Max Points | 10 |
| 63 |
| 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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