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Cheddar cheese

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
Data shape: 30 rows and 4 columns
Usage restrictions: Unknown
Contact person: Kevin Dunn
Contact details:
Added here on: 09 January 2011 20:35
Last updated: 11 November 2018 16:30


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Tags for this dataset

multivariate regression
(c) Kevin Dunn,