Insufficient energy and protein intake can lead to a condition called sarcopenia, characterized by the loss of muscle mass, strength and function. To avoid this condition healthy older adults need to consume nutrient-dense foods and to increase the amount of high-quality proteins in their diet to promote muscle health. However, it is still unclear if changes in nutrients digestibility in old age may affect the anabolic effect of foods [1]. The objective of this study was to investigate in vitro the digestion of two high-protein dairy products similar to cream cheese (containing 24% w/w of proteins, and 20% w/w of lipids). Products were formulated with two different ratios of caseins to whey proteins: 80/20 (= WP20) similar to the ratio found in bovine milk, and 20/80 (WP80) in order to increase the leucine supply. The new static in vitro digestion model adapted to the general older adult population (≥65 y) proposed by INFOGEST [2] was implemented to investigate the digestion of these products, as well as the standard version of the protocol. Kinetics of proteolysis and lipolysis were compared between both models for each product, in the gastric and intestinal phase of digestion. Proteolysis was studied with the OPA method, SDS-PAGE, and amino acids were quantified by HPLC, while lipolysis was investigated through GC-MS, and the structure of the products in gastric conditions was observed by CLSM. In both products, the degree of protein hydrolysis (DHP) was significantly lower in older adults’ conditions than in young at the end of the gastric phase (-19% for WP20, and -44% for WP80), and at the end of the intestinal phase (-16% for WP20, and -20% for WP80). This is most probably due to the reduction in pepsin and pancreatin activities recommended in the older adult model compared to the standard protocol. The degree of lipid hydrolysis (DHL) was also significantly lower in older adults’ conditions than in young at the end of the digestion for WP20 (-30%), but interestingly it was not the case for WP80 (similar DHL were measured). Free fatty acids were also released faster from WP80 than from WP20 in both digestion conditions: after 5 min of intestinal digestion DHL was already ≈ 32% for WP80 against 14% for WP20. This was attributed to the different caseins/whey protein ratios in the products, leading to the formation of different gel structures that may in turn result in different patterns of deconstruction in the gastrointestinal tract.