This International Standard specifies a spectrometric reference method for the determination of the iron content of milk and milk products. This method is applicable to — milk, skimmed milk, whey and buttermilk; — plain yogurt and skimmed yogurt; — evaporated milk and sweetened condensed milk; — dried whole and skimmed milk, dried whey and dried buttermilk; — cream and butter; — anhydrous butterfat, butteroil, butterfat and ghee; — ice-cream; — cheese of various ages, and processed cheese; — caseins, caseinates and coprecipitates.