Aflatoxins (AFTs) is a group of secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus, which has stable physicochemical properties. Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), aflatoxin M1 (AFM1), and aflatoxin M2 (AFM2) are the common analogues of AFT, with AFB1 being the most toxic and widespread one. The International Agency for Research on Cancer (IARC) under the World Health Organization has classified AFB1 as a Group 1 carcinogen. When cows eat contaminated feedstuffs such as peanut, corn, rice, soybean and wheat, some of the AFTs are converted in the body into AFM1, and AFM2, which can exist in milk and dairy products. This paper compares the difference between Chinese and international limits for AFTs in foods, and summarizes the methods for detecting aflatoxin in milk and dairy products such as thin-layer chromatography (TLC), mass spectrometry (MS), spectroscopy, electrochemistry, and rapid test strips. This paper analyzes the advantages and limitations of these methods and predicts future directions in the development of aflatoxin detection technology in milk and dairy products. It is hoped that this review will help in the development of a more convenient, specific, and sensitive detection method for aflatoxin in milk and dairy products.