Digestion provides nutrients and energy essential to the survival and growth of the organisms. But little is known about the influence of food structure and of interactions between food components on their digestibility and nutritional properties. Our objectives are to understand how dairy products are disintegrated and milk proteins hydrolyzed during digestion and how the structure of the matrix will modify the protein digestibility. Starting from the same raw material i.e. an ultra-low heat skimmed milk powder, six dairy matrices (raw and heat-treated milk, stirred and non-stirred acid gels, rennet gels made of raw or heat-treated milk) of similar composition but with different micro and macrostructure were manufactured in a pilot plant. Each sample was given to six multi-canulated adult mini-pigs. Non absorbable biomarker (EDTA chrome) was added to each matrix in order to assess the mean residence time of the sample in the stomach. Effluents were collected in the duodenum and mid-jejunum during 7h after the meal and characterized by SDS-PAGE, LC-MS-MS and ELISA. Plasmas were also collected and free amino acids were quantified. Liquid matrices left the stomach rapidly leading to the appearance of a peak of milk proteins in the duodenum after 20 min digestion followed by a decrease and a return to the baseline. Heat-treatment of liquid raw milk leaded to an increase in the mean residence time of the matrices in the stomach suggesting a clotting of heated. Compares to liquid milks, acid gels showed a delayed gastric emptying and a slower release of caseins and β-lactoglobulin in the duodenum. Amino acid profiles in plasma were strongly influenced by the matrix structure emphasizing the role played by the structure of the food matrix on the kinetics of dietary proteins digestion.