| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | | D |
| 2 | | D |
| 3 | | D |
| 4 | | D |
| 5 | | B |
| 6 | | B |
| 7 | | C |
| 8 | | B |
| 9 | | A |
| 10 | | B |
| 11 | | B |
| 12 | | C |
| 13 | | D |
| 14 | | D |
| 15 | | D |
| 16 | | C |
| 17 | | A |
| 18 | | C |
| 19 | | B |
| 20 | | B |
| 21 | | C |
| 22 | | C |
| 23 | | A |
| 24 | | D |
| 25 | | A |
| 26 | | D |
| 27 | | C |
| 28 | | B |
| 29 | | B |
| 30 | | C |
| Exam A - Points per Correct | 2 |
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| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | | B |
| 32 | | C |
| 33 | | B |
| 34 | | A |
| 35 | | D |
| 36 | | A |
| 37 | | D |
| 38 | | A |
| 39 | | B |
| 40 | | C |
| 41 | | D |
| 42 | | B |
| 43 | | A |
| 44 | | C |
| 45 | | C |
| 46 | | A |
| 47 | | B |
| 48 | | C |
| 49 | | A |
| 50 | | C |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Problem Solving - Points per Correct | 5 |
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| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Light Whipped Cream | Light Whipped Cream |
| 2 | Sour Cream | Sour Cream |
| 3 | Margarine | Margarine |
| 4 | Non Day Whipped Topping | Non Day Whipped Topping |
| 5 | Butter | Butter |
| 6 | Milk | Flavored Milk |
| 7 | Half and Half | Milk |
| 8 | Non Dairy Flavored Beverage | Half and Half |
| 9 | heavy Cream | heavy Cream |
| 10 | Non Dairy Sour Cream | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 36 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 0.05% - 0.5% | 30% |
| 2 | 1% - 2% | 18% |
| 3 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 4 | 10.5% | Non Dairy Variable Fat |
| 5 | 18% | 80% |
| 6 | 30% | 3.25% - 3.5% |
| 7 | 36% | 3.25% - 3.5% |
| 8 | 80% | 10.5% |
| 9 | Non Dairy Variable Fat | 36% |
| 10 | | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Monterey Jack | Provalone |
| 2 | Ricotta | Ricotta |
| 3 | Cheddar Mild | Cheddar Sharp |
| 4 | Cream/Neufchatel | Feta |
| 5 | Blue/Bleu | Blue/Bleu |
| 6 | Havarti | Swiss |
| 7 | Cheddar Sharp | Parmesan |
| 8 | Muenster | Mozzarella |
| 9 | Cream/Neufchatel | Cream/Neufchatel |
| 10 | Brie | Cheddar Mild |
| Cheese Identification - Points per ID | 10 |
| 30 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | Oxidized |
| 2 | Foreign | Salty |
| 3 | Oxidized | Malty |
| 4 | Malty | Flat-watery |
| 5 | Flat-watery | Oxidized |
| 6 | Rancid | Acid |
| 7 | Feed | No defect |
| 8 | Bitter | Feed |
| 9 | Salty | Bitter |
| 10 | Garlic or onion | Garlic or onion |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 04 |
| 2 | | 06 |
| 3 | | 02 |
| 4 | | 07 |
| 5 | | 06 |
| 6 | | 01 |
| 7 | | 10 |
| 8 | | 07 |
| 9 | | 04 |
| 10 | | 03 |
| Milk Flavor - Score Max Points | 10 |
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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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