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The increasing incidence of chronic diseases related to an unbalanced diet has aroused great interest from the food industries in offering products that could reduce the risks of diseases and/or promoting health. In addition, the nutritional aspect and the functional benefits that food can bring to health have been watched carefully by consumers. There is no overall accepted definition for functional foods, but are they usually described as foods fortified with special constituents that offer some beneficial action to human health. Among the foods that have a long history of functionality are the dairy products added with prebiotics and/or synbiotics. The daily consumption of prebiotics and/or synbiotics contributes significantly to human health. In this sense, although there are several studies of prebi-otic and synbiotic functional dairy products, there is still a great market demand for the development of new products. Finally, with the current definitions of prebiotics and synbiotics updated and clarified (approaching two different categories of synbiotics, the complementary and the synergistic synbiotic), it became much easier for the industry and researchers to explore and create new prebiotics/synbiotics products.