The objective of this work was to study the technological and sensory properties of poultry fillets marinated in whey. Six samples were examined, as following: two control samples (C), stored in refrigerator (0-4 C) for 12 and 24 hours; two experimental samples (A) poultry fillets marinated 12 or 24 h in whey with addition of 2% NaCl (0-4 C); and two experimental samples (B) poultry fillets marinated 12 or 24 h in and 50% whey water solution with addition of 2% NaCl (0-4 C). Comparing to control sample (C), every one of fourth experimental samples (A and B, resp. marinated for 12h or 24h) characterize with higher marinade pick up and weight gain. The lactic acid bacteria count in marinated fillets decreased pH and extended the shelflife of the studied test samples (A and B). While the marinating with 50: 50 water and whey, and 2% salt for 24 hours (B) improves tenderness, the scores for aroma and flavour in this samples were found lower (p< 0.05). The best sensory properties (aroma and flavor) were obtained after mrinating with whey and 2% NaCl for 12 hours (samples B)(p< 0.05).