Consensus categorization of cheese based on water activity and pH-A rational approach to systemizing cheese diversity.

Development of science-based interventions in raw milk cheese production is challenging due to the large diversity of production procedures and final products. Without an agreed upon categorization scheme, science-based food safety evaluations and validation of preventive controls would have to be completed separately on each individual cheese product, which is not feasible considering the large diversity of products and the typically small scale of production. Thus, a need exists to systematically group raw milk cheeses into logically agreed upon categories to be used for food safety evaluations.

Comparison between different off-season resistance training programs in Division III American college football players.

The purpose of this study was to examine the efficacy of periodization and to compare different periodization models in resistance trained American football players. Fifty-one experienced resistance trained American football players of an NCAA Division III football team (after 10 weeks of active rest) were randomly assigned to 1 of 3 groups that differed only in the manipulation of the intensity and volume of training during a 15-week offseason resistance training program. Group 1 participated in a nonperiodized (NP) training program, group 2 participated in a traditional periodized linear (PL) training program, and group 3 participated in a planned nonlinear periodized (PNL) training program.