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an average temperature of 1.19 °C. Therefore, the freshness of fish can be assured for 3–4 days in commercialization.A joint effort (sales point management and consumer advertising) could reduce the exposure temperatureby 1–2 °C and justify an extension of the shelf life to 2–3 days after purchase.2. Cattaneo T.M.P., C. Giardina, N. Sinelli, M. Riva, R. Giangiacomo. 2005. Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese, International DairyJournal 15, 693-700.Crescenza is a fresh cheese in which structural and chemical modifications occur during shelf-life. Crescenza“freshness” is associated with low acidity, limited proteolysis, and no bitter taste. In this study, FT-NIR and FT-IR spectroscopy was applied in order to evaluate the shelf-life period in which Crescenza “freshness” is maintained.Crescenza cheese samples were analysed at different times for 20 days. Spectral data were collected intwo spectral ranges using a FT-NIR spectrometer with optic fibre (from 12000 cm -1 to 4000 cm -1 ), and a FT-IRspectrometer with an ATR cell (from 4000 cm-1 to 700 cm -1 ). Principal Component Analysis, applied to FT-NIRand FT-IR data, was able to detect the decrease of Crescenza “freshness” and to define the critical day duringshelf-life. These results are in agreement both with those reported in previous studies and with those of physicochemicaland chemical tests. The principal absorption bands relating to the milk components involved were determined.The advantage of using IR spectroscopy is to rapidly draw a profile of the product related to its totalquality.3. Benedetti S., N. Sinelli, S. Buratti, M. Riva. 2005. Shelf life of Cresenza Cheese as Measuredby Electronic Nose. Journal of Dairy Science., 88, 3044-3051.Shelf life of Crescenza, a traditional Italian soft cheese, was measured by using classical analysis and an electronicnose. On the basis of some analytical indices (acidity, colour and texture) a freshness time range of 1-3days at 15°C and 4-8 days at 8°C was established. According to these results, electronic nose classification ofaroma fingerprint was able to discriminate between “fresh”, “aged” and “very aged” samples.4. Sinelli N., S. Barzaghi, C.Giardina, T.M.P.Cattaneo.2005.Use of the FT-NIR spectroscopy tomonitor the shelf-life of packed industrial Ricotta cheese. Journal of Near Infrared Spectroscopy,13, 293-300.Ricotta cheese is a dairy product characterised by a short shelf life. The aim of this study was to monitorchanges occurring during storage of packed industrial ricotta cheese using a simple and fast method. Severalsamples of manufactured ricotta cheese were monitored during storage at three different temperatures (3, 10 and20°C). Spectral data were collected over the range 12000 to 4400 cm –1 using a Fourier transform near infrared(FT-NIR) spectrometer fitted with an optic fibre working in diffuse reflectance. Some chemical and rheologicalparameters were also measured. Principal component analysis (PCA) was applied as an exploratory chemometrictechnique to each one of the three sets of data (FT-NIR, chemical and rheological data) and a calibration modelbetween the NIR data set and chemical and rheological indices was developed by means of partial least squaresregression. The PCA results showed in all cases the influence of the storage temperature on the shelf life trendand were able to identify a critical day of shelf life for each storage temperature.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it185