| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | C |
| 3 | A | B |
| 4 | D | B |
| 5 | A | A |
| 6 | A | A |
| 7 | C | C |
| 8 | C | B |
| 9 | D | A |
| 10 | C | C |
| 11 | A | C |
| 12 | C | A |
| 13 | C | C |
| 14 | B | A |
| 15 | B | B |
| 16 | B | B |
| 17 | A | A |
| 18 | C | C |
| 19 | C | C |
| 20 | A | C |
| 21 | B | B |
| 22 | D | C |
| 23 | B | B |
| 24 | B | B |
| 25 | B | B |
| Exam A - Points per Correct | 2 |
| 32 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | C | C |
| 3 | A | A |
| 4 | C | A |
| 5 | A | A |
| Problem Solving - Points per Correct | 5 |
| 15 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | |
| 2 | Flavored Milk | |
| 3 | heavy Cream | |
| 4 | Light Whipped Cream | |
| 5 | Non Dairy Creamer | |
| 6 | Milk | |
| 7 | Non Dairy Sour Cream | |
| 8 | Margarine | |
| 9 | heavy Cream | |
| 10 | Flavored Milk | |
| Dairy/Non-Dairy - Points per Identification | 4 |
| |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | |
| 2 | 0.05% - 0.5% | |
| 3 | 10.5% | |
| 4 | 80% | |
| 5 | 3.25% - 3.5% | |
| 6 | 30% | |
| 7 | Non Dairy Variable Fat | |
| 8 | 3.25% - 3.5% | |
| 9 | 36% | |
| 10 | 1% - 2% | |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 0 |
| Cheese Identification |
| Cheese Identification - Points per ID | 5 |
| |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Milk Flavor - Points per Defect | 5 |
| |
| Milk Flavor - Scores |
| Milk Flavor - Score Max Points | 10 |
| |
| CMT |
| |
| 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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