Аннотация:Lysozyme, which is an enzyme with bacteriolytic activity, is used in food industry as a natural antibacterial agent. Enzyme preparations for food industry contain different impurities inevitably. This is why quality control for such preparations includes analysis of composition and determination of enzymatic activity. In the following work, a complex of analytical methods is applied for analysis of lysozyme preparation for cheese industry. This set of methods allows us to determine the quantity of active lysozyme and characterize proportions of different impurities.