Source: http://lib.stat.cmu.edu/DASL/Datafiles/Cheese.html

Datafile Name: Cheese 

Reference: Moore, David S., and George P. McCabe (1989). Introduction
to the Practice of Statistics. 

Description: As cheese ages, various chemical processes take place that
determine the taste of the final product. This dataset contains concentrations
of various chemicals in 30 samples of mature cheddar cheese, and a subjective 
measure of taste for each sample. The variables "Acetic" and "H2S" are the
natural logarithm of the concentration of acetic asid and hydrogen sulfide
respectively. The variable "Lactic" has not been transformed. 

Number of cases: 30 

Variable Names: 

  1.Case: Sample number 
  2.Taste: Subjective taste test score, obtained by combining the scores
           of several tasters 
  3.Acetic: Natural log of concentration of acetic acid 
  4.H2S: Natural log of concentration of hydrogen sulfide 
  5.Lactic: Concentration of lactic acid