Work size - 60 pages, including 35 pictures, 1 table. List of literature - 44 sources. The beginning of the work -2004 09 01, the end of the work - 2006 05 15. Purpose of work: To explore, what influence the additive lysozyme on technological properties of milk which are important in manufacture of fermental cheeses and sour - milk products has. In work presents the analysis of lysozyme influence on the technological properties of. The results show that lysozyme prevent to develop of undesirable microorganisms and positively influences on the quality of fermented milks. It was established that the additive of lysozyme prolongs the duration of the bactericidal phase. The investigation of the rennet formation time has shown that the clothing of the milk in samples with lysozyme formed 12 - 15  faster as in compared with the control sample without lysozyme. Besides, it is established, that the additive of lysozyme intensifies the process removal of the whey. The research investigation show that in samples with lysozyme, whey distinguish in smaller optical density as compared with control samples. The development of lactic bacteria during fermentation process was examined too. It was found that lysozyme influence on this process is very insignificant. It was established that the additive of lysozyme insignificant reduces viscosity and acidity of fermented milk gels.