The purpose of this research was microbial controlling  of gouda cheese during 8 weeks ripening  using composite edible film containing modified lysozyme. Modified lysozyme content (control, 0,05 and 0,1%) in composite edible film and cheese ripening (1 day, 2 weeks, 4 week) using Nested Design with Group Randomized Design. The variables were: microorganism quality  (Aerobic plate count, Lactic acid bacteria,  Enterococcus, Coliform, E. coli, Salmonella, S. aureus and yeast/mold). The result showed that modified lysozyme addition in composite edible film did not gave significant effect (P>0.05) on aerobic plate count, lactic acid bacteria, enterococcus, coliform, E. coli, salmonellae and S. aureus, but cheese ripening nested in modified lysozyme addition gave highly significant effect (P<0.01) on aerobic plate count, lactic acid bacteria, enterococcus, coliform, and E. coli. Gouda cheese coated with composite edible film containing modified lysozyme decrease population of  native microbial  gradually but population of artificial pathogen contamination decrease faster at the beginning of cheese ripening. Antimicrobial composite edible film containing modified lysozyme effective to inhibit microorganism growth both at the surface and inside region of gouda cheese during ripening.

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