This research was applied to improve the quality of soft cheese by lysozyme (Lz). Soft cheese was prepared at the laboratory and divided into 2 groups; Control (C) and cheese containing lysozyme (Lz). Organoleptic evaluation, acidity indices and microbiological examination were carried out periodically at the day of manufacture and at intervals during storage at refrigerator till the signs of spoilage appeared. The results indicated that lysozyme had a significant antimicrobial effect on yeast, mould and Coliforms with no effect on the acidity indices of examined cheese. Moreover, Lz was improving the sensory character than control cheese samples. Lysozyme showed a pronounced enhancement for the quality of manufactured soft cheese.