Baking properties of pizza cheese. Due to its unique stretchability, mozzarella is the most commonly used pizza cheese. How do the baking properties of mozzarella compare with those of other pizza cheese options? This was the question of interest in a study published in the Journal of Food Science (Aug. 2014). Seven different cheeses were LO4 compare: mozzarella, cheddar, colby, edam, emmental, gruyere, and provolone. A pizza was baked with each of the different cheeses, then images of the pizzas were taken with a digital video camera. From these images, the researchers calculated the color change index (CCI)—a

measure of cheese color uniformity—for sampled digital pixels. The mean CCI values of the seven cheeses were compared using a completely randomized design ANOVA.

a. Identify the treatments for this experiment.

b. Identify the dependent variable for this experiment.

c. The ANOVA F-test resulted in p@value 6 .05.
Practically interpret this result.

d. How many different pairwise comparisons of cheeses are possible?

e. A multiple comparisons procedure with an experimentwise error rate of .05 was applied to the data, revealing the results at the bottom of the page. What conclusions can you draw from these results?

Mean CCI: .10 .15 .15 .18 .19 .30 3.62 Cheese: Colby Edam Emmental Cheddar Gruyere Provolone Mozzarella

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Grouping Information Using Tukey Method N Mean Grouping NEUTRAL 108 3.167 A VIOLENT 108 2.083 SEX B 108 1.713 B Means that do not share a letter are significantly different. Tukey 95% Simultaneous Confidence Intervals All Pairwise Comparisons Individual confidence level = 98.01% VIOLENT subtracted from: SEX Lower Center Upper -0.923 -0.370 0.183 NEUTRAL 0.530 1.083 1.636 SEX subtracted from: Lower Center Upper NEUTRAL 0.901 1.454 2.007 (----*----) (--------) -1.2 0.0 1.2 2.4 (-------) ----+- -1.2 0.0 1.2 2.4