Question: 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

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

Dairy Farm Curd Firmness A B CD EFG With PC Without PC 61 69 64 76 52 38 68 68 75 62 86 52 46 72

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