The spiral plating procedure is a rapid method for determining bacteriological counts. Results from a collaborative study indicate that the procedure should be useful in milk analysis. Typical milk samples (homogenized milk, raw milk, chocolate drink, 2% milk, and 20% cream) were sent to six analysts to be examined by standard plate count (SPC) and spiral plate count (SPLPC). Analysis of duplicate samples shows that the SPC and SPLPC values did not differ at the a = 0.01 level. Components of variance for replicate determinations among laboratories and laboratory-sample interaction were computed. The standard deviation was 0.109 compared to the 0.110 estimate reported for SPC in state laboratories. Results from the SPLPC method compared favorably to the results of conventional (SPC) pour procedure.