Refer to Problem 22. Using your final fitted regression function, forecast Taste (quality) for Acetic = 5.750, H2S = 7.300, and Lactic = 1.85. (All three independent variable values may not be required.) Although n in this case is small, construct the large-sample approximate 95% prediction interval for your forecast. Do you feel your regression analysis has yielded a useful tool for forecasting cheese quality? Explain.
Problem 22
The quality of cheese is determined by tasters whose scores are summarized in a dependent variable called Taste. The independent (predictor) variables are three chemicals that are present in the cheese: acetic acid, hydrogen sulfide (H2S), and lactic acid. The 15 cases in the data set are given in Table P-22. Analyze these data using multiple regression methods. Be sure to include only significant independent variables in your final model and interpret R2. Include an analysis of the residuals.

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