Daniloski, DMcCarthy, NAVasiljevic, TSharma, NFitzpatrick, CJBrodkorb, ALe, TTKnudsen, LJLarsen, LBPoulsen, NA2026-02-092026-02-092026-01-23Food Chemistry, ISSN: 0308-8146 (Print); 1873-7072 (Online), Elsevier BV, 506, 148157-. doi: 10.1016/j.foodchem.2026.1481570308-81461873-7072http://hdl.handle.net/10292/20596The study aimed to determine the amount of β-casomorphin-7 released during semi-dynamic in vitro gastrointestinal digestion of A1/A1 and A2/A2 milk, yogurt, and Cheddar cheese. Samples were collected at 10 and 120 min during the intestinal phase for each of the four gastric emptying points, following the INFOGEST digestion model. β-Casomorphin-7 was quantified using liquid chromatography coupled to triple quadrupole mass spectrometry. The levels of β-casomorphin-7 were similar in A1/A1 (8.65–11.72 μg/100 g protein) and A2/A2 (9.64–15.29 μg/100 g protein) milk digests, higher in A1/A1 yogurt, while A1/A1 cheese digest exhibited the highest levels among all samples (36.19–62.73 μg/100 g protein), nearly ten times higher than A2/A2 cheese digest. After in vitro gastrointestinal digestion of a serving size of the studied dairy products the released amounts may not align with levels required for in vivo opioid activity. However, further human clinical trials are warranted.© 2026 The Authors. Published by Elsevier Ltd. This is an open access article distributed under the terms of the Creative Commons CC-BY license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. You are not required to obtain permission to reuse this article.A1/A1 and A2/A2 dairy productsINFOGESTIn vitro gastrointestinal digestionOpioid activityβ-Casomorphin-730 Agricultural, Veterinary and Food Sciences3006 Food SciencesDigestive DiseasesFood Science3006 Food sciencesJournal ArticleOpenAccess10.1016/j.foodchem.2026.148157