As cheddar cheese matures, a variety of chemical processes take place.
The taste of matured cheese is related to the concentration of several
chemicals in the final product.  In a study of cheddar cheese from the
LaTrobe Valley of Victoria, Australia, samples of cheese were analyzed
for their chemical composition and were subjected to taste tests.

Data for one type of cheese manufacturing process appears in the "cheese.dat"
dataset.  The variables are:

     case --  observation number
     taste -- average of taste scores given by several raters; higher is
              better
     acetic -- natural log transformation of acetic acid concentration
     H2S    -- natural log transformation of hydrogen sulfide concentration
     lactic -- concentration of lactic acid (not transformed)

The experiments were performed by G.T. Lloyd and E.H. Ramshaw of the CSIRO
Divison of Food Research, Victoria, Australia.  The data and description are
taken from Moore and McCabe, Introduction to the Practice of Statistics,
3rd ed., WH Freeman, 1999.