The objective of this study is to better understand and model the effect of dairy matrix structure on the hydrolysis and transit rates of milk proteins during digestion. 4 dairy matrices having a similar composition but differing by their internal structure were manufactured: 2 solutions, 1 acid gel and 1 stirred acid gel which all contained a small amount of Cr-EDTA complexes, a non-absorbable and non-hydrolysable water soluble marker. These 4 matrices were given to six adult mini-pigs and, for each experiment, 9 samples corresponding to 8 different times after the meal ingestion and 1 time before the meal were collected after the pylori, i.e. at the stomach exit. Effluents were analysed by ELISA to determine their residual concentration in β-lactoglobulin and caseins (intact proteins and large fragments) and by atomic absorption to measure the Cr2+ concentration. Statistical analyses performed on ELISA data for proteins are presented. They allow distinguishing the gelled from the liquid matrices, the stirred acid gel being equally distributed among the two groups. A first mathematical model describing the gastric emptying of Cr-EDTA is also presented. This model provides a good fitting of the Cr-EDTA concentrations and allows estimating several unknown digestion parameters (level of gastric juice flow and half-life of the chromium complex in the stomach) with a good accuracy.