| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | C | A |
| 3 | D | C |
| 4 | A | C |
| 5 | D | A |
| 6 | C | C |
| 7 | B | D |
| 8 | C | B |
| 9 | A | A |
| 10 | D | B |
| 11 | C | C |
| 12 | B | B |
| 13 | B | D |
| 14 | C | A |
| 15 | A | B |
| 16 | C | B |
| 17 | B | B |
| 18 | C | A |
| 19 | A | A |
| 20 | D | B |
| 21 | B | C |
| 22 | D | B |
| 23 | C | D |
| 24 | A | A |
| 25 | C | D |
| 27 | D | |
| Exam A - Points per Correct | 2 |
| 14 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | B | D |
| 3 | C | D |
| 4 | B | C |
| 5 | D | D |
| Problem Solving - Points per Correct | 5 |
| 5 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Flavored Milk | Flavored Milk |
| 2 | Sour Cream | Butter |
| 3 | Non Dairy Milk | Milk |
| 4 | Half and Half | Non Dairy Flavored Beverage |
| 5 | heavy Cream | Butter |
| 6 | Milk | Non Dairy Creamer |
| 7 | Butter | Margarine |
| 8 | Half and Half | Milk |
| 9 | Butter | Butter |
| 10 | Milk | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 8 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 1% - 2% |
| 2 | 0.05% - 0.5% | 80% |
| 3 | 3.25% - 3.5% | 0.05% - 0.5% |
| 4 | 10.5% | Non Dairy Variable Fat |
| 5 | 3.25% - 3.5% | 80% |
| 6 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 7 | 0.05% - 0.5% | Non Dairy Variable Fat |
| 8 | 1% - 2% | 3.25% - 3.5% |
| 9 | 0.05% - 0.5% | 80% |
| 10 | 1% - 2% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 1 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Edam/Gouda | Cheddar Sharp |
| 2 | Mozzarella | Provalone |
| 3 | Provalone | Mozzarella |
| 4 | Processed American | Cheddar Mild |
| 5 | Provalone | Cheddar Mild |
| 6 | Monterey Jack | Monterey Jack |
| 7 | Cheddar Mild | Cheddar Mild |
| 8 | Swiss | Swiss |
| 9 | Cheddar Sharp | Cheddar Sharp |
| 10 | Mozzarella | Provalone |
| Cheese Identification - Points per ID | 5 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Acid | No defect |
| 2 | Garlic or onion | Bitter |
| 3 | No defect | Flat-watery |
| 4 | Feed | Oxidized |
| 5 | Oxidized | Rancid |
| 6 | Rancid | Salty |
| 7 | Feed | Oxidized |
| 8 | Salty | No defect |
| 9 | Flat-watery | Flat-watery |
| 10 | Malty | Malty |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 10 |
| 2 | 01 | 03 |
| 3 | 09 | 08 |
| 4 | 04 | 05 |
| 5 | 03 | 04 |
| 6 | 05 | 08 |
| 7 | 04 | 05 |
| 8 | 06 | 10 |
| 9 | 09 | 09 |
| 10 | 05 | 05 |
| Milk Flavor - Score Max Points | 10 |
| 78 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |