Background and Objective: White soft cheese is one of the most popular, high nutritional and healthy dairy products in Egypt. The Olive cake and mill waste-water are natural sources of phenolic compounds enriched with natural antioxidants. The aim of this work was the use of milk proteins as carriers for olive polyphenolic extract and its use it in the production of white soft cheese. Materials and Methods: polyphenols were extracted from olive mill waste. Maltodextrin (MD) with whey protein isolate (WPI) and skim milk powder (SMP) were used to entrap olive polyphenols extract. Encapsulation efficiency (EE), particle size, Zeta potential and electron microscopy for the prepared capsules were assessed. White soft cheese fortified with polyphenol capsules was made. The polyphenols content, antioxidant activity, texture profiles and sensory properties of cheese were followed. Results: The SMP/MD mixture gives better encapsulation efficiency of 90.08%, while the combination between MD with WPI at ratio 50:50 improved the encapsulation efficiency up to 88.42%. Capsules prepared with the use of SMP/MD mixture less mean diameter of 189 nm compared with using WPI: MD 50:50 which recorded 270.3 nm. Also, capsules prepared with SMP/MD mixture showed zeta potential of -39.75 mV while that prepared using WPI with MD showed -13.7 mV. Electron microscopy revealed that SMP capsules had diameter of 122.04 nm compared to 262.07 nm for WPI capsules. White soft cheese with fortification by olive polyphenols capsules had high total solids and protein contents and almost constant antioxidant activity during 30 days of cold storage. Hardness, gumminess, and chewiness of cheese fortified with polyphenols capsules increased significantly (P˂ 0.05) compared to control samples. Also, it gained higher total acceptability scores compared to control. Conclusion: Milk proteins can be used successfully to encapsulate olive polyphenols and polyphenols capsules can be used in the production of healthy white soft cheese.