cheese products produced with polyol polyester pfap flavored by volatile transfer cheese was made by standard procedures according to the following steps 1 add a flavored fat replacement for example a sucrose polyester or fat mimetic to skim milk in a cheese vat at an approximately 2 5 3 6 level 2 optionally add a fraction of liquid butter oil as a flavor precursor to a level in vat milk which will yield fat in final product of less than 1 74 3 add starter cultures streptococcus lactis streptococcus cremoris lactobacillus helveticus streptococcus thermophilis adjunct cultures diact lactis and any ripening enzymes lipass protease and peptidase enzymes to the cheese milk and ripen for about 30 60 minutes at 88 u00b0 f 4 add coagulant and suspend agitation for 30 minutes to produce a coagulum 5 cut coagulum into 3 8 34 cubes and let heal for 15 minutes 6 raise temperature to 102 u00b0 f over a 30 minute period 9 salt curd with nacl when ph of curd is above 5 6 5 8 additional cheese ripening enzymes are optionally added at this point with the salt a panel of three expert cheese graders evaluated the resulting cheese products in a blind test sample 1 was cheddar cheese prepared with control pfap sample 2 was cheddar cheese prepared.