This International Standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high-resolution capillary gas-liquid chromatography (HR-GLC), and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5g CBE/100g milk chocolate and quantified at a level of 5%mass fraction CBE addition to milk chocolate with a predicted error of 0,7g CBE/100g milk chocolate.