Dataset: camel_cheese.csv Source: A.C. Moynihan, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey, P.L.H. McSweeney (2014). "Effect of Camel Chynosin on the Texture, Functionality, and Sensory Properties of Low-Moisture, Part-Skim Mozzarella Cheese," Journal of Dairy Science, Vol. 97, #1, pp.85-96. Description: Results of a split-plot experiment with Whole-Plot factor: Chymosin treatment (1=High Bovine Calf (HBCC), 2=Low Bovine Calf (LBCC), 3=High Camel (HCC), 4=Low Camel (LCC)). Sub-Plot factor: Ripening Time (14, 28, 56, 84 days). Experiment conducted on 3 cheesemaking days (blocks). Three responses: 1) hardness of melted cheese 2) adhesiveness of mass of unmelted cheese 3) blister quantity of melted cheese. Data simulated to match treatment means and ANOVA table. Variables/Labels Chymosin Treatment (c.trt) Ripening Time (c.time) Block (c.block) hardness of melted cheese (hardness) adhesiveness of mass (adhesive) blister quantity (blister)