Dataset: cheese_thermophys.csv Source: P. Schenkel, K.I. Hartmann, R. Samudrala, J. Hinrichs (2014). "Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping," Journal of Texture Studies, Vol. 45, pp. 440-451. Description: Multivariate analysis among 24 types of commercial cheese of 5 textures. Textures: 1=Hard, 2=Semi-Hard, 3=Soft, 4=Pasta filata, 5=Proceesed cheese Group 1 Variables: moisture (%) fat (%) protein (%) FDM (Fat-in-dry matter, %) MNFS (Moisture in nonfat substance, %) pH WSN (Water-soluble nitrogen, %) Group 2 (Thermophysical) variables G80 (storage modulus at 80C) LT_max (max value of tan(delta)) vLT_max (temperture v at tan(delta_max)) v_CO (temperature v at cross-over (G'=G'')) F_max (max resistant force during extension of melted cheese) SQ_35 (force measured at extension of 35mm) SQ_80 ( " " " " " 80mm) FD (flowing degree) FO (free oil) variable SDs given with same name_SD. Measurements based on 3 reps/type.