cheese {GLMsData}

Tasting cheese

Description

The taste of cheddar cheese

Usage

data(cheese)

Format

A data frame with 30 observations on the following 4 variables.

Taste

the combined taste scores from several judges (presumably higher scores correspond to better taste); a numeric vector

Acetic

the concentration of acetic acid in the cheese (units unknown); a numeric vector

H2S

the concentration of hydrogen sulphide (units unknown); a numeric vector

Lactic

the concentration of lactic acid (units unknown): a numeric vector

Details

The data give information on taste and concentration of various chemical components of matured 30 cheddar cheeses from the LaTrobe Valley in Victoria, Australia.

The final Taste score is a combination of the taste scores from several tasters.

Source

David S. Moore and George P. McCabe (1993) Introduction to the Practice of Statistics, W. H. Freeman and company, second edition.

The Statlib data base: formerly http://lib.stat.cmu.edu/DASL/Datafiles/Cheese.html now https://dasl.datadescription.com.

References

G. P. McCabe, L. McCabe, A. Miller. Analysis of taste and chemical composition of cheddar cheese 1982–83 experiments, CSIRO Division of Mathematics and Statistics Consulting Report VT85/6.

I. Barlow, et al. (1989) Correlations and changes in flavour and chemical parameters of cheddar cheeses during maturation. Australian Journal of Dairy Technology, 44, 7–18.

According to Moore and McCabe (1993), the data are based on the experiments of G. T. Lloyd and E. H. Ramshaw.

Examples

data(cheese)
plot(cheese)