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

Dataset

DOI

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.

Identifier
DOI	https://doi.org/10.18710/0HAFAW
Related Identifier	IsSupplementTo https://doi.org/10.1002/ejlt.70001
Metadata Access	https://dataverse.no/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.18710/0HAFAW

Provenance
Creator	Stork, Eirin
Publisher	DataverseNO
Contributor	Stork, Eirin; Norwegian University of Life Sciences (NMBU); NMBU; Skeie, Siv; Ekeberg, Dag; Devold, Tove; Devle, Hanne M.; Jonsson, Einar; Ruud, Lene
Publication Year	2026
Funding Reference	The Norwegian Agriculture Agency 281297 ; Norwegian University of Life Sciences (NMBU)
Rights	CC0 1.0; info:eu-repo/semantics/openAccess; http://creativecommons.org/publicdomain/zero/1.0
OpenAccess	true
Contact	Stork, Eirin (Norwegian University of Life Sciences (NMBU))

Representation
Resource Type	Experimental data; Dataset
Format	text/plain; text/comma-separated-values
Size	28157; 541; 3827; 3903; 2275; 2943; 1424; 1794; 1973
Version	1.0
Discipline	Chemistry; Life Sciences; Medicine; Natural Sciences
Spatial Coverage	NMBU