10.18710/0HAFAWStork, EirinEirinStork0000-0002-6146-1076Norwegian University of Life Sciences (NMBU)DataverseNO2026ChemistryMedicine, Health and Life SciencesDairy compositionFatty acidsGC-MSIn vitro digestionLipid classesStork, EirinEirinStorkNorwegian University of Life Sciences (NMBU)Norwegian University of Life Sciences (NMBU)NMBUSkeie, SivSivSkeieEkeberg, DagDagEkebergDevold, ToveToveDevoldDevle, Hanne M.Hanne M.DevleJonsson, EinarEinarJonssonRuud, LeneLeneRuudNorwegian University of Life Sciences (NMBU)2025-07-132026-03-172022-09-01/2022-09-30Experimental data10.1002/ejlt.70001281575413827390322752943142417941973text/plaintext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-values1.0CC0 1.0This 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.NMBUThe Norwegian Agriculture Agency281297Norwegian University of Life Sciences (NMBU)