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Lysozyme was glycosylated with dextran by the Maillard reaction in a controlled dry-heating state. The lysozyme activity and antimicrobial effects on the Gram-negative bacteria were observed in the glycosylated lysozyme (gLz). In this research, the actual efficiencies of gLz as a food preservation were investigated. The addition of gLz inhibited the growth of E. coli in the cottage cheese. These effects were also found in the Edam and Ricottone type cheese without inhibition of their ripenings. These result could suggest the promising possibilities of gLz as the food preservative.

An attempt of extensions of shelf lives of the natural cheeses by the glycosylated lysozyme