As Swiss cheese matures a variety of chemical processes take place The taste of matured cheese is related to the concentration of several chemicals in the final product In a study of cheese in a certain region of Switzerland samples of cheese were analyzed for lactic acid concentration and were subjected to taste tests The numerical taste scores were obtained by combining the scores from several tasters A scatterplot of the observed data is shown below Taste rating 60 0 50 0 40 0 30 0 20 0 10 0 0 0 0 80 1 00 1 20 1 40 1 60 180 2 00 2 20 Lactic acid What is a plausible value for the correlation between lactic acid concentration and taste rating O 0 999 O 0 7 O 0 07 O 0 7