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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."},"dsDescriptionDate":{"typeName":"dsDescriptionDate","multiple":false,"typeClass":"primitive","value":"2025-07-13"}}]},{"typeName":"subject","multiple":true,"typeClass":"controlledVocabulary","value":["Chemistry","Medicine, Health and Life Sciences"]},{"typeName":"keyword","multiple":true,"typeClass":"compound","value":[{"keywordValue":{"typeName":"keywordValue","multiple":false,"typeClass":"primitive","value":"Dairy composition"}},{"keywordValue":{"typeName":"keywordValue","multiple":false,"typeClass":"primitive","value":"Fatty acids"}},{"keywordValue":{"typeName":"keywordValue","multiple":false,"typeClass":"primitive","value":"GC-MS"}},{"keywordValue":{"typeName":"keywordValue","multiple":false,"typeClass":"primitive","value":"In vitro digestion"}},{"keywordValue":{"typeName":"keywordValue","multiple":false,"typeClass":"primitive","value":"Lipid classes"}}]},{"typeName":"publication","multiple":true,"typeClass":"compound","value":[{"publicationRelationType":{"typeName":"publicationRelationType","multiple":false,"typeClass":"controlledVocabulary","value":"IsSupplementTo"},"publicationCitation":{"typeName":"publicationCitation","multiple":false,"typeClass":"primitive","value":"Stork E., Ekeberg D., Devle H.M., Jonsson E., Ruud L., Devold T. & Skeie S. (2025). In Vitro Digestion of High-Fat Commercial Dairy Products: Detailed Analysis of Lipid Classes. Eur. J. Lipid Sci. 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