The structure of the food matrix is one of the key factors controlling the fate of food in the digestive tract and consequently the kinetics of nutrient release. Using a wide range of static and dynamic in vitro digestion models and animal models (pigs), we have shown that differences in the macrostructure of dairy products (liquid vs. gel vs. solid) can lead to differences in gastric emptying, kinetics of protein hydrolysis in the gut and amino acid bioavailability, when the composition is identical. These differences in digestion kinetics have been attributed to the ability of casein micelles to coagulate under gastric conditions, resulting in the formation of a firm curd that is slowly broken down by digestive enzymes into particles small enough to be transferred in the small intestine. Among the milk matrices, cheese has a different behaviour under gastric conditions because it is already a solid food. Regarding cheese digestion, our research efforts have focused on determining whether cheese microbiota can contribute to the digestion of milk proteins. We have also developed whey protein-based cheeses for the older adult population. These cheeses have higher leucine concentrations than their casein-based counterparts and may be ideal tools for restoring muscle protein synthesis in older people suffering from sarcopenia. The presentation will demonstrate that the structure of dairy products at different length scales can be considered as a lever to control the kinetics of nutrient release during digestion to meet the nutritional needs of specific populations (elderly, obese, athletes).