The application of factor analysis to tests on cheese

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Abstract
The basic principles of factor analysis are discussed. The technique is applied to the study of the relationship between a number of rheological tests and essential subjective judgments on cheese. The stability of the various "factors" is demonstrated by a comparison of two studies on groups of about 200 cheese made in successive seasons. The first two factors are shown to be closely related to measures of surface hardness (indentation by a loaded sphere) and subjectively assessed crumbliness, respectively. The remaining factors seem to be complex in origin, depending on arbitrary grouping in the tests and assessments selected.

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