Due to its unique stretch ability, mozzarella is the most commonly used pizza cheese by pizzerias. 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 (August 2014). Seven different cheeses were compared: mozzarella, cheddar, Colby, Edam, Emmental, Gruyère, 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 a p-value Practically interpret this result.

d. How many different pair wise comparisons of cheeses are possible?

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

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