| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | D | A |
| 3 | B | B |
| 4 | C | A |
| 5 | A | B |
| 6 | C | A |
| 7 | B | B |
| 8 | A | B |
| 9 | A | B |
| 10 | A | A |
| 11 | A | D |
| 12 | B | D |
| 13 | D | C |
| 14 | B | C |
| 15 | D | D |
| 16 | B | B |
| 17 | B | D |
| 18 | A | B |
| 19 | C | C |
| 20 | D | A |
| 21 | D | D |
| 22 | A | C |
| 23 | B | C |
| 24 | B | C |
| 25 | D | D |
| 26 | D | A |
| 27 | B | C |
| 28 | A | A |
| 29 | C | C |
| 30 | B | C |
| Exam A - Points per Correct | 2 |
| 20 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | A | A |
| 32 | B | D |
| 33 | A | B |
| 34 | C | B |
| 35 | B | A |
| 36 | A | A |
| 37 | A | A |
| 38 | C | C |
| 39 | B | C |
| 40 | A | B |
| 41 | D | C |
| 42 | C | C |
| 43 | B | A |
| 44 | A | A |
| 45 | B | C |
| 46 | B | B |
| 47 | C | A |
| 48 | B | C |
| 49 | D | D |
| 50 | A | B |
| Exam B - Points per Correct | 2 |
| 16 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Milk | Milk |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Milk | Milk |
| 4 | Non Dairy Flavored Beverage | Flavored Milk |
| 5 | heavy Cream | heavy Cream |
| 6 | Non Day Whipped Topping | Non Dairy Creamer |
| 7 | Non Dairy Creamer | Half and Half |
| 8 | | Butter |
| 9 | Half and Half | Non Day Whipped Topping |
| 10 | Butter | Margarine |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 18 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | 1% - 2% |
| 2 | 80% | 3.25% - 3.5% |
| 3 | | 1% - 2% |
| 4 | | 1% - 2% |
| 5 | | 36% |
| 6 | | Non Dairy Variable Fat |
| 7 | | 10.5% |
| 8 | | 80% |
| 9 | | Non Dairy Variable Fat |
| 10 | | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 0 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Cheddar Mild |
| 2 | Parmesan | Edam/Gouda |
| 3 | Mozzarella | Havarti |
| 4 | Monterey Jack | Colby |
| 5 | Gruyere | Edam/Gouda |
| 6 | Cheddar Sharp | Cheddar Mild |
| 7 | Ricotta | Provalone |
| 8 | Provalone | Swiss |
| 9 | Queso Fresco | Cheddar Sharp |
| 10 | Romano | Parmesan |
| Cheese Identification - Points per ID | 10 |
| 10 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Oxidized |
| 2 | Bitter | Acid |
| 3 | | No defect |
| 4 | Feed | Flat-watery |
| 5 | Garlic or onion | Malty |
| 6 | Malty | No defect |
| 7 | Foreign | Bitter |
| 8 | No defect | Foreign |
| 9 | Salty | Salty |
| 10 | Flat-watery | Feed |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 02 |
| 2 | | 03 |
| 3 | | 10 |
| 4 | | 08 |
| 5 | | 04 |
| 6 | | 10 |
| 7 | | 03 |
| 8 | | 03 |
| 9 | | 07 |
| 10 | | 08 |
| Milk Flavor - Score Max Points | 10 |
| |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity Total Score |
| Part | Contestant | Judge |
| 1 | | 390 |
| |