cheese: Tasting cheese
In GLMsData: Generalized Linear Model Data Sets
cheese R Documentation
Tasting cheese
Description
The taste of cheddar cheese
Usage
data(cheese)
Format
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
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)
GLMsData documentation built on Aug. 22, 2022, 9:10 a.m.
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| cheese | R Documentation |
Tasting cheese
Description
The taste of cheddar cheese
Usage
data(cheese)
Format
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
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)
R Package Documentation
Browse R Packages
We want your feedback!
Note that we can't provide technical support on individual packages. You should contact the package authors for that.
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