Aims: The aim of this study was to investigate the possibilities of using whey, by-product of the cheese industry which is rich in lactose, mineral substances, vitamins and proteins with high biological availability, in cereal products such as cookie and noodle. Methods and Results: In this study, cookies and noodles were produced by using whey instead of water in their formulations. Physical, sensorial and textural analyses were applied to the control samples and whey supplemented products. According to the results, it has been determined that the spread ratio and lightness values significantly increased in the whey added cookies (P <0.05). On the other hand, the textural and sensorial properties of cookie and noodle samples were not substantially influenced by whey. Using of whey caused a significant increase on cooking loss (P <0.05); however, water absorption, volume increase and cooking time were not remarkably affected from the addition of whey. Conclusions: The results of this study have shown that the utilization of whey in the formulation of cookie and noodle did not detrimentally affect the quality of them and whey can be used successfully for production of cereal products such as cookies and noodles. Significance and Impact of the Study: It has been demonstrated that whey, which is a by-product of cheese manufacturing, can be utilized in the development of cereal products without the need of advanced techniques (such as filtration, evaporation, ion exchange) that require high investment and operating costs. Thus, it is thought that evaluating this byproduct instead of removing as waste was considered, and both economic losses and environmental problems can be minimized. In addition, high value added product can be provided to the food industry with present and similar studies.