A new method is described for the extraction of aflatoxins from milk and milk products based on a diphasic dialysis technique, followed by detection and quantification of aflatoxins by TLC. Recovery was 65 to 99% for aflatoxins B1, G1, and M1, and the detection limit in milk and yogurt was .01 to .02 ppb for all aflatoxins studied. In cheese, the detection limit was .03 to .04 ppb for aflatoxins B1 and G1 and .1 ppb for aflatoxin M1. The main advantages of this technique are its simplicity; sensitivity; very economical use of reagents, thereby minimizing environmental pollution; efficiency, allowing the quick processing of a high number of samples; use by laboratories with little equipment; and a sensitivity comparable with that of much more sophisticated techniques.