| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | B | D |
| 3 | C | D |
| 4 | A | A |
| 5 | C | C |
| 6 | B | C |
| 7 | A | C |
| 8 | D | D |
| 9 | C | B |
| 10 | B | D |
| 11 | A | C |
| 12 | D | A |
| 13 | | D |
| 14 | B | A |
| 15 | C | C |
| 16 | C | D |
| 17 | A | B |
| 18 | D | A |
| 19 | | C |
| 20 | | A |
| 21 | C | C |
| 22 | | C |
| 23 | | D |
| 24 | | D |
| 25 | | D |
| Exam A - Points per Correct | 2 |
| 10 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
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| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | B | C |
| 3 | C | B |
| 4 | A | B |
| 5 | C | C |
| 6 | B | |
| 7 | A | |
| 8 | D | |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | | Non Dairy Flavored Beverage |
| 2 | Non Dairy Creamer | heavy Cream |
| 3 | | Milk |
| 4 | | Non Dairy Creamer |
| 5 | | Milk |
| 6 | Flavored Milk | Flavored Milk |
| 7 | | Non Dairy Milk |
| 8 | Flavored Milk | Butter |
| 9 | | Butter |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 4 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | | Non Dairy Variable Fat |
| 2 | 0.05% - 0.5% | 36% |
| 3 | | 0.05% - 0.5% |
| 4 | | Non Dairy Variable Fat |
| 5 | | 1% - 2% |
| 6 | Non Dairy Variable Fat | 3.25% - 3.5% |
| 7 | | Non Dairy Variable Fat |
| 8 | Non Dairy Variable Fat | 80% |
| 9 | | 80% |
| 10 | 18% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Parmesan | Cheddar Sharp |
| 2 | Cheddar Mild | Provalone |
| 3 | Monterey Jack | Mozzarella |
| 4 | Mozzarella | Processed American |
| 5 | Cheddar Sharp | Monterey Jack |
| 6 | Brie | Edam/Gouda |
| 7 | Cheddar Mild | Cheddar Mild |
| 8 | Cream/Neufchatel | Processed American |
| 9 | | Cheddar Sharp |
| 10 | Monterey Jack | Swiss |
| Cheese Identification - Points per ID | 5 |
| 5 |
| Cheese Characteristics 1-5 |
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| Cheese Characteristics 6-10 |
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| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | No defect |
| 2 | Oxidized | Feed |
| 3 | | Rancid |
| 4 | Bitter | Salty |
| 5 | Feed | Flat-watery |
| 6 | No defect | Malty |
| 7 | Flat-watery | Oxidized |
| 8 | Malty | Acid |
| 9 | Garlic or onion | Bitter |
| 10 | Rancid | No defect |
| Milk Flavor - Points per Defect | 5 |
| 0 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | ** | 10 |
| 2 | 07 | 07 |
| 3 | 01 | 04 |
| 4 | 08 | 08 |
| 5 | 04 | 08 |
| 6 | 01 | 05 |
| 7 | 03 | 05 |
| 8 | 06 | 02 |
| 9 | 07 | 03 |
| 10 | 05 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 64 |
| 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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