Somborski sir kao originalni jugoslavenski sir bio je do sada predmet raznih ispitivanja. Ta ispitivanja odnosila su se uglavnom na izučavanja rasprostranjenosti, uvjeta i načina izrade, mogućnosti unapređenja njegove tehnologije ili na izučavanje kemijskih i mikrobioloških osobina sira koji je dobiven takvom proizvodnjom.Sombor cheese is an original yugoslav cheese. It used be manufactured from ewe\u27s milk. Considerable quantities of the cheese is still manufactured from ewe\u27s or mixed ewe\u27s and cow\u27s milk by farmers. The traditional manufacturing procedure has been adapted for making the cheese from cow\u27s milk by modern process in industry at large scale. In the paper it is described cheesmaking applied in industry by indicating technological parameters in a great detail and also given chemical properties of the cheese obtained from cow\u27s milk, tab. 1, 2, 3, 4 and 5. The cheese is made from pasteurized cow\u27s milk containing 4.1 % fat by adding 30 % water, yoghourt starter and CaCl2 before setting at 30-32 °C for 50 min. The curd formed (fig. 3 and 4) by pressing after removal of whey is sliced and dipped into water at 26-28 °C for about 75 min. Finally, the curd slices are placed into wooden containers (small tub) where-in the cheese is formed and the ripening takes place, fig. 5, 6 and 7. The cheese obtained contains in average 56.l % moisture, 23.4 % fat and 53.3 % fat in cheese solids
