The taste of cheddar cheese
data(cheese)A data frame with 30 observations on the following 4 variables.
Tastethe combined taste scores from several judges (presumably higher scores correspond to better taste); a numeric vector
Aceticthe concentration of acetic acid in the cheese (units unknown); a numeric vector
H2Sthe concentration of hydrogen sulphide (units unknown); a numeric vector
Lacticthe concentration of lactic acid (units unknown): a numeric vector
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.
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.