Determination of iodine in milk and its products is very important from the  nutritional view point. Simple and rapid extraction methods were evaluated and validated  for determining iodine in milk and some dairy products by Spectrophotometric  method  and HPLC methods . Iodine in milk ( raw and pasteurized), white soft cheese and yoghurt were extracted by three methods first, with ammonium persulfate, second with acetic and nitric acid, third with alkaline ashing . After extraction, the reaction of As³⁺-Ce⁴⁺ was performed at 32 ºC, the transmission was measured spectrophotometrically at 420 nm. The results showed the precision of the ammoniumpersulfate method for all samples (CV< 4%) are higher than that of the alkaline ashing and acetic acid with nitric acid methods. The recoveries of iodine added to samples in range 91- 97 %, 93 – 120 % for extraction of milk iodine with ammonium persulfate, mixture of acetic acid with nitric acid, respectively, are higher compared with alkaline ashing . In addition ,  the linear coefficient(r) for ammonium persulfate is 0.9994 better than mixture of acetic with nitric acid and alkaline ashing methods. The Comparison between spectrophotometric and HPLC methods for iodine analysis was carried on raw and pasteurized milk after extraction with  the three extraction methods. The data showed  reasonably strong correlation between results from both of those analytical methods ( r =  0.9641, .9682  0.9533  for ammo. persulfate , acetic acid with nitric acid and alkaline ashing respectively.It was found that method HPLC gave comparable results to spectrophotometric method.