Consumption of caffeine for reasons such as increasing alertness, reducing fatigue, increasing energy, and reducing drowsiness, as a drink and additive has many fans among consumers. Therefore, adding caffeine to cheese as a Dairy product containing caffeine. In addition, the consumption of caffeine causes weight loss by reducing appetite, and for this reason, its use in the formulation of food supplements has been considered. Therefore, the consumption of ultrafiltrated (UF) cheese containing caffeine, in addition to being a very good source of nutrients and useful substances needed by the children, increases energy and reduces fatigue, and makes a person more energetic. In this study, caffeine with different concentrations of 0 (control sample), 0.2, 0.4, and 0.6% was added to cheese, and its color values (L*, a*, b* indexes) and textural characteristics (hardness, cohesiveness, adhesiveness, gumminess, and springiness) were studied during the 45 days of storage period. The results of color evolution showed that the L* index decreased with the increase of caffeine concentration (p< 0.05) and passing the storage period (p< 0.001). In addition, no significant effect was observed by adding caffeine to UF-cheese on a* and b* indices, but the storage time caused a significant decrease (p< 0.01) in both parameters. The degree of hardness, cohesiveness and gumminess of the UF-cheeses decreased significantly with the increase of caffeine concentration from 0.2 to 0.6% and with the passage of storage time (p< 0.01). Adhesiveness and springiness values also decreased with increasing caffeine concentration and storage time, but these changes were not significant (p> 0.05). Based on color and texture quality, there were no significant differences between control and sample containing 0.4% caffeine. Therefore, by using the concentration of 0.4% caffeine, it is possible to produce an energizing and invigorating UF-cheese.