A food scientist wants to study whether quality differences exist between yogurt made from skim milk with

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A food scientist wants to study whether quality differences exist between yogurt made from skim milk with and without the pre culture of a particular type of bacteria, called Psychrotrops (PC). Samples of skim milk are procured from seven dairy farms. One-half of the milk sampled from each farm is inoculated with PC, and the other half is not. After yogurt is made with these milk samples, the firmness of the curd is measured, and those measurements are given below.
A food scientist wants to study whether quality differences exist

(a) Do these data substantiate the conjecture that the treatment of PC results in a higher degree of curd firmness? Test at α = .05.
(b) Determine a 90% confidence interval for the mean increase of curd firmness due to the PC treatment.

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Statistics Principles And Methods

ISBN: 9780470904114

7th Edition

Authors: Richard A. Johnson, Gouri K. Bhattacharyya

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