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