| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | D | A |
| 3 | B | B |
| 4 | C | A |
| 5 | B | B |
| 6 | A | A |
| 7 | B | B |
| 8 | A | B |
| 9 | B | B |
| 10 | D | A |
| 11 | A | D |
| 12 | D | D |
| 13 | C | C |
| 14 | C | C |
| 15 | B | D |
| 16 | B | B |
| 17 | D | D |
| 18 | B | B |
| 19 | C | C |
| 20 | A | A |
| 21 | A | D |
| 22 | A | C |
| 23 | C | C |
| 24 | B | C |
| 25 | D | D |
| 26 | A | A |
| 27 | B | C |
| 28 | A | A |
| 29 | A | C |
| 30 | C | C |
| Exam A - Points per Correct | 2 |
| 38 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | A | D |
| 33 | B | B |
| 34 | B | B |
| 35 | C | A |
| 36 | A | A |
| 37 | A | A |
| 38 | A | C |
| 39 | B | C |
| 40 | B | B |
| 41 | C | C |
| 42 | C | C |
| 43 | C | A |
| 44 | A | A |
| 45 | C | C |
| 46 | D | B |
| 47 | A | A |
| 48 | D | C |
| 49 | D | D |
| 50 | B | B |
| Exam B - Points per Correct | 2 |
| 26 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | Milk |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Non Dairy Creamer | Milk |
| 4 | Non Dairy Milk | Flavored Milk |
| 5 | Milk | heavy Cream |
| 6 | heavy Cream | Non Dairy Creamer |
| 7 | Non Dairy Flavored Beverage | Half and Half |
| 8 | Margarine | Butter |
| 9 | Light Whipped Cream | Non Day Whipped Topping |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 6 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 36% | 1% - 2% |
| 2 | 3.25% - 3.5% | 3.25% - 3.5% |
| 3 | 0.05% - 0.5% | 1% - 2% |
| 4 | | 1% - 2% |
| 5 | 3.25% - 3.5% | 36% |
| 6 | 18% | Non Dairy Variable Fat |
| 7 | 10.5% | 10.5% |
| 8 | 80% | 80% |
| 9 | 36% | Non Dairy Variable Fat |
| 10 | 1% - 2% | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Romano | Cheddar Mild |
| 2 | Havarti | Edam/Gouda |
| 3 | Cream/Neufchatel | Havarti |
| 4 | Edam/Gouda | Colby |
| 5 | Monterey Jack | Edam/Gouda |
| 6 | Cheddar Mild | Cheddar Mild |
| 7 | Gruyere | Provalone |
| 8 | Feta | Swiss |
| 9 | Swiss | Cheddar Sharp |
| 10 | Parmesan | Parmesan |
| Cheese Identification - Points per ID | 10 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Oxidized |
| 2 | Garlic or onion | Acid |
| 3 | Acid | No defect |
| 4 | Malty | Flat-watery |
| 5 | Salty | Malty |
| 6 | Flat-watery | No defect |
| 7 | No defect | Bitter |
| 8 | Bitter | Foreign |
| 9 | Rancid | Salty |
| 10 | Feed | Feed |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 05 | 02 |
| 2 | 08 | 03 |
| 3 | 04 | 10 |
| 4 | 09 | 08 |
| 5 | 07 | 04 |
| 6 | 06 | 10 |
| 7 | 10 | 03 |
| 8 | 03 | 03 |
| 9 | 01 | 07 |
| 10 | 02 | 08 |
| Milk Flavor - Score Max Points | 10 |
| 59 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity Total Score |
| Part | Contestant | Judge |
| 1 | | 390 |
| |