Replication Data for: In Vitro Digestion of High-Fat Commercial Dairy Products: Detailed Analysis of Lipid Classes

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.