Abstract
The question of production of cultured ice cream as a synbiotic product (namely containing proand prebiotics) has been raised in connection with the importance of addition of ingredients to foodstuffs including proand prebiotics influencing positively the human organism. Probiotics in cultured ice cream are presented by live cultured milk microorganisms. It is possible to make symbiotic ice cream by additional introducing prebiotics into a product. The introduction of the most widely distributed and used prebiotics such as lactulose, inulin and oligosaccharides was grounded in the paper [8]; their impact on the final product characteristics and survival rate of fermentation bacterial cultures was analyzed. The data analyzed showed the possibility to enhance the nutritive value of cultured ice cream by introducing prebiotics that will contribute increasing consumer demand.