Table 7.
Classification results of LDA presenting percentage predicted group membership for actual groups.
| Actual Group | Correct Classification (%) | Predicted Group Membership | |||||||
|---|---|---|---|---|---|---|---|---|---|
| CC | PC | NED | SUI | LBC | ITA | HBC | ENG | ||
| CC | 100 | 12 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| PC | 83 | 0 | 10 | 1 | 0 | 0 | 1 | 0 | 0 |
| NED | 75 | 0 | 0 | 9 | 1 | 1 | 0 | 0 | 1 |
| SUI | 83 | 0 | 0 | 1 | 10 | 0 | 1 | 0 | 0 |
| LBC | 100 | 0 | 0 | 0 | 0 | 12 | 0 | 0 | 0 |
| ITA | 100 | 0 | 0 | 0 | 0 | 0 | 12 | 0 | 0 |
| HBC | 66 | 0 | 0 | 2 | 0 | 2 | 0 | 8 | 0 |
| ENG | 83 | 0 | 0 | 0 | 1 | 0 | 0 | 1 | 10 |
| Σ | 86 | 12 | 10 | 13 | 12 | 15 | 14 | 9 | 11 |
CC—Curd cheese, PC—Processed cheese, NED—Dutch type cheese, SUI—Swiss type cheese, LBC—Lichen blue cheese, ITA—Italian type cheese, HBC—Hypertrophied blue cheese, ENG—English type cheese.