Abstract: In order to investigat the digestive characteristics during in vitro digestion, the in vitro simulated digestion experiments were carried out for six dairy products including ultra high temperature sterilized milk, yogurt, milk powder,cheese, condensed milk and whipping cream, with the contents of nutrients in digestive juice as evaluation indexes.The results showed that after oral, gastric and intestinal simulated digestions, the digestion degree of protein, fat, reducing sugar, total amino acid, glutamic acid, free fatty acid, glucose, calcium ion and vitamin B2 in all the six dairy products gradually increased. Both the digestive behaviors of nutrients in same dairy products and in different dairy products at different digestion stages were different. The contents of protein, total amino acid, glutamic acid, free fatty acid and calcium ion in the final digestive juice of cheese were181.84 mg/mL, 153.57 μmol/mL,48.63 μmol/mL,2 237.03 μmol/L and 20.44 mmol/L, respectively, which were the highest among the six kinds of dairy products. While the contents of reducing sugar, glucose and vitamin B2 in condensed milk were the highest: 394.23 mg/100 g, 601.36 mmol/L and4 411.73 μg/100 mL, respectively. The content of fat in whipping cream was the highest: 32.04 mg/mL. The nutrient content in the final digestive juices of 6 dairy products was analyzed, and the order of digestibility from high to low was as followed: cheese＞whipping cream＞condensed milk＞milk powder＞ultra high temperature sterilized milk＞yogurt.