Ultrafiltered white soft cheese containing different vegetable oils was made from buffaloes skim milk retentate homogenized with palm, palm kernel, coconut, shortening and sunflower oils. Control was made by homogenized retentate with buffalo butter oil. Also, three different commercially produced ultrafiltered white soft cheese-containing vegetable oils were procured from Egyptian dairies- Fat was extracted from cheese and analyzed for peroxide value (P.V), thiobarbituric acid (TBA) and acid value (AV). Total volatile fatty acids (TVFA) and organoleptic properties of cheeses were assessed during storage at 721°C for 3 months- Coconut oil containing cheese showed the highest lipolysis compared to other cheeses. Its TVFA and AV were 3.8_1& 0.34; 5-49 8. 0-67; 13.11 & 1.34 and 23.25 & 3.04 when fresh,1,2 and 3 months old, respectively. Sunflower oil containing cheese showed the highest oxidation compared to other cheeses. Its RV and TBA values were 6.23 8- 0.017; 9.67 & 0.031; 15.41 8- 0.051 and 26-78 & 0103 when fresh,1,2 and 3 months old, respectively- Palm kernel oil containing cheese showed the lowest lipolysis and oxidation as it had significantly low values for TVFA, AV, RV and TBA compared to other cheeses. Commercial cheese samples showed similar trends of variations but with lower values for TVFA, AV and TBA and higher values for RV than experimental cheeses. Organoleptically, oily flavour was observed in fresh vegetable oil cheeses especially on the use of sunflower oil- During storage, oily flavour was reduced in all vegetable oil cheese samples except for sunflower oil cheese where oily flavour persisted all through storage.