| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | C |
| 3 | D | D |
| 4 | A | D |
| 5 | C | C |
| 6 | D | A |
| 7 | C | B |
| 8 | D | D |
| 9 | B | B |
| 10 | C | C |
| 11 | D | A |
| 12 | B | D |
| 13 | B | B |
| 14 | C | B |
| 15 | D | D |
| 16 | A | A |
| 17 | A | A |
| 18 | B | D |
| 19 | C | C |
| 20 | A | C |
| 21 | D | D |
| 22 | D | D |
| 23 | A | C |
| 24 | D | B |
| 25 | A | B |
| Exam A - Points per Correct | 2 |
| 26 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | B | D |
| 3 | A | C |
| 4 | D | B |
| 5 | D | C |
| Problem Solving - Points per Correct | 5 |
| 0 |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Half and Half | Half and Half |
| 2 | Butter | Butter |
| 3 | Flavored Milk | Flavored Milk |
| 4 | Margarine | Butter |
| 5 | Milk | Milk |
| 6 | Butter | Margarine |
| 7 | Non Dairy Flavored Beverage | Flavored Milk |
| 8 | Sour Cream | Sour Cream |
| 9 | Non Dairy Milk | Non Dairy Milk |
| 10 | heavy Cream | heavy Cream |
| Dairy/Non-Dairy - Points per Identification | 4 |
| 28 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 10.5% |
| 2 | 1% - 2% | 80% |
| 3 | 10.5% | 3.25% - 3.5% |
| 4 | 18% | 80% |
| 5 | 1% - 2% | 1% - 2% |
| 6 | 36% | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | 1% - 2% |
| 8 | 10.5% | 18% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 30% | 36% |
| Dairy/Non-Dairy - Points per Fat Content | 1 |
| 2 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Cheddar Mild | Cheddar Mild |
| 2 | Mozzarella | Mozzarella |
| 3 | Cream/Neufchatel | Cream/Neufchatel |
| 4 | Ricotta | Mozzarella |
| 5 | Cheddar Sharp | Cheddar Sharp |
| 6 | Havarti | Processed American |
| 7 | Swiss | Swiss |
| 8 | Processed American | Provalone |
| 9 | Provalone | Monterey Jack |
| 10 | Cheddar Sharp | Cheddar Sharp |
| Cheese Identification - Points per ID | 5 |
| 30 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Malty | Malty |
| 2 | Flat-watery | Bitter |
| 3 | Foreign | No defect |
| 4 | Feed | Feed |
| 5 | No defect | Oxidized |
| 6 | Oxidized | Rancid |
| 7 | Bitter | Flat-watery |
| 8 | Salty | No defect |
| 9 | Acid | Acid |
| 10 | Rancid | Salty |
| Milk Flavor - Points per Defect | 5 |
| 15 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 06 | 05 |
| 2 | 02 | 04 |
| 3 | 04 | 10 |
| 4 | 06 | 07 |
| 5 | 05 | 05 |
| 6 | 03 | 04 |
| 7 | 05 | 09 |
| 8 | 07 | 10 |
| 9 | 02 | 03 |
| 10 | 01 | 07 |
| Milk Flavor - Score Max Points | 10 |
| 75 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |