| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | A | D |
| 3 | C | D |
| 4 | C | A |
| 5 | D | C |
| 6 | D | C |
| 7 | D | C |
| 8 | B | D |
| 9 | D | B |
| 10 | B | D |
| 11 | C | C |
| 12 | A | A |
| 13 | D | D |
| 14 | D | A |
| 15 | C | C |
| 16 | A | D |
| 17 | A | B |
| 18 | A | A |
| 19 | C | C |
| 20 | A | A |
| 21 | B | C |
| 22 | C | C |
| 23 | B | D |
| 24 | C | D |
| 25 | A | D |
| Exam A - Points per Correct | 2 |
| 16 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| 0 |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | D | C |
| 3 | A | B |
| 4 | D | B |
| 5 | B | C |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Light Whipped Cream | Non Dairy Flavored Beverage |
| 2 | Half and Half | heavy Cream |
| 3 | Non Dairy Creamer | Milk |
| 4 | Half and Half | Non Dairy Creamer |
| 5 | Milk | Milk |
| 6 | Non Dairy Milk | Flavored Milk |
| 7 | Margarine | Non Dairy Milk |
| 8 | Butter | Butter |
| 9 | Butter | Butter |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 30% | Non Dairy Variable Fat |
| 2 | 10.5% | 36% |
| 3 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 4 | 10.5% | Non Dairy Variable Fat |
| 5 | 3.25% - 3.5% | 1% - 2% |
| 6 | Non Dairy Variable Fat | 3.25% - 3.5% |
| 7 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 8 | 80% | 80% |
| 9 | 80% | 80% |
| 10 | 80% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Sharp | Cheddar Sharp |
| 2 | Mozzarella | Provalone |
| 3 | Parmesan | Mozzarella |
| 4 | Feta | Processed American |
| 5 | Swiss | Monterey Jack |
| 6 | Cheddar Mild | Edam/Gouda |
| 7 | Processed American | Cheddar Mild |
| 8 | Cream/Neufchatel | Processed American |
| 9 | Brie | Cheddar Sharp |
| 10 | Blue/Bleu | Swiss |
| Cheese Identification - Points per ID | 5 |
| 5 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Salty | No defect |
| 2 | Oxidized | Feed |
| 3 | Flat-watery | Rancid |
| 4 | Malty | Salty |
| 5 | Garlic or onion | Flat-watery |
| 6 | Acid | Malty |
| 7 | Bitter | Oxidized |
| 8 | Rancid | Acid |
| 9 | Foreign | Bitter |
| 10 | No defect | No defect |
| Milk Flavor - Points per Defect | 5 |
| 5 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 10 |
| 2 | 02 | 07 |
| 3 | 05 | 04 |
| 4 | 03 | 08 |
| 5 | 04 | 08 |
| 6 | 01 | 05 |
| 7 | 06 | 05 |
| 8 | 04 | 02 |
| 9 | 08 | 03 |
| 10 | 09 | 10 |
| Milk Flavor - Score Max Points | 10 |
| 68 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |