The research aims to improve the therapeutic effect of white cheese by studying the effects of addition bee pollen on the bioactive behavior, sensory and physicochemical properties. Results indicated that bee pollen increased the antioxidant activities of the white cheese. The phenolic components in the bee pollen indicated good potential to inhibit the growth of E. coli (ACCT 8739), St. aureus (ATCC 6538) and S. typhimurium (ACCT 25566). Yield, total solid, fat and protein content of white cheese increased with the addition of bee pollen. No significant effects were observed on the sensory properties, compared with the control up to 1% (w/v). The addition of bee pollen during the production of white cheese is found to be necessary to increase the bioactive activities of the resultant cheese.