Whey is a nutritious by product from cheese processing containing valuable nutrients like proteins, minerals, lactose and vitamins. Acceleration of regulation for preventing disposal of whey for its nutritious value started since late 20th century and the nutritional and functional values of its proteins are now well known. This study was conducted at the Food Research Center, Sudan, to compare between the microbiological and chemical quality of sun and spray- dried whey. The results revealed significant differences (p<0.05) in moisture, ash, pH and solubility between the two samples, but no significant differences were observed in the values of protein and fat content. Microbiologically, the spray and sun dried whey were salmonella free and no yeast, moulds, spore-formers or coliforms were detected. Results also showed a significant difference (p<0.05) in total bacterial count between the two samples.DOI: http://dx.doi.org/10.3126/ijls.v8i1.8105