10.18710/0HAFAW Stork, Eirin Eirin Stork https://orcid.org/0000-0002-6146-1076 Norwegian University of Life Sciences (NMBU) DataverseNO 2026 Chemistry Medicine, Health and Life Sciences Dairy composition Fatty acids GC-MS In vitro digestion Lipid classes Norwegian University of Life Sciences (NMBU) Norwegian University of Life Sciences (NMBU) Stork, Eirin Eirin Stork Norwegian University of Life Sciences (NMBU) NMBU Skeie, Siv Siv Skeie Ekeberg, Dag Dag Ekeberg Devold, Tove Tove Devold Devle, Hanne M. Hanne M. Devle Jonsson, Einar Einar Jonsson Ruud, Lene Lene Ruud 2025-07-13 2026-03-17 2022-09-01/2022-09-30 Experimental data 10.1002/EJLT.70001 10.18710/0HAFAW/M8ERNP 10.18710/0HAFAW/FZV7Y7 10.18710/0HAFAW/DGVDGD 10.18710/0HAFAW/1WUPW1 10.18710/0HAFAW/AWPWDO 10.18710/0HAFAW/RZ5AK5 10.18710/0HAFAW/SKU2EQ 10.18710/0HAFAW/LHMFLG 10.18710/0HAFAW/Y86CTC 1973 2943 2275 3903 541 1794 3827 1424 28157 text/comma-separated-values text/comma-separated-values text/comma-separated-values text/comma-separated-values text/comma-separated-values text/comma-separated-values text/comma-separated-values text/comma-separated-values text/plain 1.0 Creative Commons CC0 1.0 Universal Public Domain Dedication. This dataset contains data from fatty acid methyl ester (FAME) analyses on samples of four different dairy products and different lipid fractions isolated after in vitro digestion of the dairy products. The lipid fractions were triacylglycerols (TAG), diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), and polar lipids (PL), and the dairy products chosen were full-fat cream, full-fat sour cream, cream cheese, and a Gouda-type cheese. We employed the INFOGEST 2.0 digestion model. The isolated lipids were fractionated by solid-phase extraction (SPE), and the FAMEs of each fraction was detected and quantified using GC–MS. Norway, Akershus,, Aas, NMBU The Norwegian Agriculture Agency 281297 Norwegian University of Life Sciences (NMBU)