| Description: | Concentrations of acetic acid, H2S, and lactic acid in 30 samples of mature cheddar cheese. A subjective taste value is also provided. |
| Data source: | David Moore and George McCabe (1989). Introduction to the Practice of Statistics. Also see http://lib.stat.cmu.edu/DASL/Datafiles/Cheese.html |
| Data shape: | 30 rows and 4 columns |
| Usage restrictions: | Unknown |
| Contact person: | Kevin Dunn |
| Contact details: | kgdunn@gmail.com |
| Added here on: | 09 January 2011 20:35 |
| Last updated: | 11 November 2018 16:30 |
| Case | Acetic | H2S | Lactic | Taste |
|---|---|---|---|---|
| 1 | 4.543 | 3.135 | 0.86 | 12.3 |
| 2 | 5.159 | 5.043 | 1.53 | 20.9 |
| 3 | 5.366 | 5.438 | 1.57 | 39 |
| 4 | 5.759 | 7.496 | 1.81 | 47.9 |
| 5 | 4.663 | 3.807 | 0.99 | 5.6 |
| 6 | 5.697 | 7.601 | 1.09 | 25.9 |
| 7 | 5.892 | 8.726 | 1.29 | 37.3 |
| 8 | 6.078 | 7.966 | 1.78 | 21.9 |
| 9 | 4.898 | 3.85 | 1.29 | 18.1 |
| 10 | 5.242 | 4.174 | 1.58 | 21 |
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