摘要：Mokrinski cheese was recently identified in Banat, North-Eastern Yugoslavia. Preliminary observations on its technology and some findings on chemical and organoleptic properties are given in the paper. It is produced only by private farmers from ewe's milk and either from, mixed or only from, cow's milk. It is similar to the Somborski cheese. The cheese is formed, kept during ripening and storage in wooden containers (small tubs) under permanent pressure.
