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Regression methods of estimation of chosen properties of processed cheese with regard to the relative amount of different ternary mixtures of sodium phosphates.
 Petrovič, Branislav ; Mrázková, Eva (referee) ; Michálek, Jaroslav (advisor)
This thesis deals with regression analysis of experimentally measured data of processed cheese. There is a polynomial regression used. The choice of regressors is based on Stepwise Regression and Mallows's Statistics. The estimation of the mean value is used to find the best mixture of the emulsifying salts with regards to the observed characteristic of the processed cheese. Analysis of the experiment and its results are well documented graphically.
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