| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | B | A |
| 3 | A | C |
| 4 | B | C |
| 5 | C | A |
| 6 | B | B |
| 7 | D | A |
| 8 | B | A |
| 9 | B | C |
| 10 | A | D |
| 11 | D | D |
| 12 | D | C |
| 13 | A | A |
| 14 | B | D |
| 15 | C | C |
| 16 | A | C |
| 17 | D | D |
| 18 | C | D |
| 19 | D | D |
| 20 | B | D |
| 21 | B | B |
| 22 | A | D |
| 23 | D | D |
| 24 | A | A |
| 25 | A | B |
| 26 | D | C |
| 27 | C | A |
| 28 | A | A |
| 29 | B | B |
| 30 | B | D |
| Exam A - Points per Correct | 2 |
| 22 |
| Exam B - Milk Marketing |
| Part | Contestant | Judge |
| 31 | B | C |
| 32 | A | C |
| 33 | C | D |
| 34 | B | B |
| 35 | D | D |
| 36 | B | B |
| 37 | C | B |
| 38 | A | D |
| 39 | C | B |
| 40 | B | C |
| 41 | B | B |
| 42 | C | D |
| 43 | A | A |
| 44 | C | D |
| 45 | D | A |
| 46 | A | D |
| 47 | A | A |
| 48 | C | D |
| 49 | A | A |
| 50 | D | C |
| 51 | A | D |
| 52 | D | D |
| 53 | B | C |
| 54 | A | B |
| 55 | B | B |
| 56 | A | B |
| 57 | A | C |
| 58 | A | A |
| 59 | B | A |
| 60 | C | C |
| Exam B - Points per Correct | 2 |
| 22 |
| Problem Solving |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Milk | Milk |
| 2 | Light Whipped Cream | Sour Cream |
| 3 | Non Dairy Creamer | heavy Cream |
| 4 | Milk | Milk |
| 5 | Non Dairy Milk | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 1% - 2% | 0.05% - 0.5% |
| 2 | 30% | 18% |
| 3 | Non Dairy Variable Fat | 36% |
| 4 | 3.25% - 3.5% | 3.25% - 3.5% |
| 5 | Non Dairy Variable Fat | 18% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 4 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Monterey Jack |
| 2 | Processed American | Edam/Gouda |
| 3 | Colby | Colby |
| 4 | Cheddar Mild | Cheddar Mild |
| 5 | Ricotta | Feta |
| 6 | Cheddar Sharp | Cheddar Sharp |
| 7 | Brie | Brie |
| 8 | Swiss | Swiss |
| 9 | Queso Fresco | Ricotta |
| Cheese Identification - Points per ID | 4 |
| 20 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | No defect | No defect |
| 2 | Garlic or onion | Garlic or onion |
| 3 | Malty | Malty |
| 4 | Bitter | Foreign |
| 5 | Feed | Feed |
| 6 | Rancid | Acid |
| 7 | Salty | Salty |
| 8 | Flat-watery | Oxidized |
| Milk Flavor - Points per Defect | 6 |
| 30 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 10 | 10 |
| 2 | 04 | |
| 3 | 05 | |
| 4 | 02 | |
| 5 | 03 | |
| 6 | 02 | |
| 7 | 05 | |
| 8 | 08 | |
| Milk Flavor - Score Max Points | 6 |
| 6 |
| 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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