In this research, enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnONPs) in combination with B.persicum L. essential oil (control sample, sample containing 50 mg of B.persicum L. essential oil, sample containing 100 mg of B.persicum L. essential oil, sample containing 5 mg of zinc oxide nanoparticles with 50 mg of B.persicum L. essential oil, and sample containing 5 mg of zinc oxide nanoparticle with 100 mg of B.persicum L. essential oil). Means were compared using Duncan's multi-range test at a significant level of 5% with SPSS version 22 software. The physicochemical results showed that the addition of B.persicum L. essential oil and zinc oxide nanoparticles containing B.persicum L. essential oil to cheese have a no significant effect on acidity, pH and protein (p>0.05), but it showed a significant increase on the amount of dry matter (p<0.05). The results of the microbial test showed that, the effect of zinc oxide nano particles with B.persicum L. essential oil on cheese on the count of Candida Albicans yeast, Staphylococcus and Escherichia coli was better than B.persicum L. essential oil. The antioxidant activity results showed that, the lowest and highest IC50 values were respectively related to the cheese sample containing 5 mg of zinc oxide nanoparticles along with 100 mg of B.persicum L. essential oil and the control sample. Histological results showed the essential oil and zinc oxide nanoparticles containing B.persicum L. essential oil increased and decreased hardness and adhesion, respectively (p>0.05). In the colorimetric test, L* and b* index of the samples containing zinc oxide nanoparticles containing B.persicum L essential oil decreased significantly (p<0.05), but the a* index increased (p <0.05).