| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | A | D |
| 3 | D | D |
| 4 | B | D |
| 5 | B | B |
| 6 | A | B |
| 7 | C | C |
| 8 | B | B |
| 9 | D | A |
| 10 | B | B |
| 11 | D | B |
| 12 | C | C |
| 13 | B | D |
| 14 | A | D |
| 15 | A | D |
| 16 | C | C |
| 17 | A | A |
| 18 | C | C |
| 19 | B | B |
| 20 | B | B |
| 21 | D | C |
| 22 | C | C |
| 23 | A | A |
| 24 | A | D |
| 25 | B | A |
| 26 | B | D |
| 27 | D | C |
| 28 | C | B |
| 29 | B | B |
| 30 | A | C |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | B |
| 32 | D | C |
| 33 | B | B |
| 34 | C | A |
| 35 | A | D |
| 36 | C | A |
| 37 | B | D |
| 38 | C | A |
| 39 | | B |
| 40 | | C |
| 41 | C | D |
| 42 | A | B |
| 43 | A | A |
| 44 | C | C |
| 45 | B | C |
| 46 | D | A |
| 47 | | B |
| 48 | C | C |
| 49 | A | A |
| 50 | B | C |
| Exam B - Points per Correct | 2 |
| 12 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Light Whipped Cream |
| 2 | Non Dairy Sour Cream | Sour Cream |
| 3 | Non Dairy Creamer | Margarine |
| 4 | Non Day Whipped Topping | Non Day Whipped Topping |
| 5 | Margarine | Butter |
| 6 | Flavored Milk | Flavored Milk |
| 7 | Milk | Milk |
| 8 | Half and Half | Half and Half |
| 9 | heavy Cream | heavy Cream |
| 10 | Margarine | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 30% |
| 2 | 10.5% | 18% |
| 3 | 30% | Non Dairy Variable Fat |
| 4 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 5 | 18% | 80% |
| 6 | 1% - 2% | 3.25% - 3.5% |
| 7 | 3.25% - 3.5% | 3.25% - 3.5% |
| 8 | 10.5% | 10.5% |
| 9 | 36% | 36% |
| 10 | 3.25% - 3.5% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Provalone |
| 2 | Gruyere | Ricotta |
| 3 | Cheddar Sharp | Cheddar Sharp |
| 4 | Ricotta | Feta |
| 5 | Feta | Blue/Bleu |
| 6 | Cheddar Sharp | Swiss |
| 7 | | Parmesan |
| 8 | Provalone | Mozzarella |
| 9 | Cream/Neufchatel | Cream/Neufchatel |
| 10 | Parmesan | Cheddar Mild |
| Cheese Identification - Points per ID | 10 |
| 20 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Oxidized |
| 2 | | Salty |
| 3 | Acid | Malty |
| 4 | Malty | Flat-watery |
| 5 | No defect | Oxidized |
| 6 | Foreign | Acid |
| 7 | Flat-watery | No defect |
| 8 | Oxidized | Feed |
| 9 | Bitter | Bitter |
| 10 | Rancid | Garlic or onion |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 08 | 04 |
| 2 | | 06 |
| 3 | 02 | 02 |
| 4 | 06 | 07 |
| 5 | 08 | 06 |
| 6 | 05 | 01 |
| 7 | 04 | 10 |
| 8 | 05 | 07 |
| 9 | 03 | 04 |
| 10 | 04 | 03 |
| Milk Flavor - Score Max Points | 10 |
| 69 |
| CMT |
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| Natural/Imitation ID |
| Part | Contestant | Judge |
| 1 | Natural | |
| 2 | Imitation | |
| 3 | Natural | |
| 4 | Natural | |
| 5 | Natural | |
| 6 | Imitation | |
| 7 | Natural | |
| 8 | Natural | |
| 9 | Imitation | |
| 10 | Natural | |
| 0 |
| 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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