Three experiments were conducted to inspect the effect of apple peel polyphenol extract on the survival of probiotics, physicochemical and antioxidant properties in three different fermented dairy products (Acidophiuls-bifidus milk, probiotic yoghurt and probiotic ice cream). In Experiment No.1, quality characteristics of apple peel polyphenol extract of five local cultivars (Red delicious, Golden delicious, Royal gala, Amri, and Gacha) were evaluated on the basis of total flavonoid contents, total phenolic contents and antioxidant activity. The objective of this study was to incorporate the best apple peel polyphenol extract in acidophilus-bifidus milk to develop a probiotic dairy product. Effect of the added apple peel polyphenol extract with various concentration (0-5%) on microbiological characteristics, physicochemical and sensory attributes of acidophilus-bifidus milk were evaluated. The viability of Lactobacillus acidophilus and Bifidobacterium lactis was assessed in the milk stored at 4°C for two weeks. The highest flavonoid contents, phenolic contents and antioxidant activities were found in red delicious and golden delicious varieties. The results revealed that apple peel polyphenol extract promote the viability of probiotics. The viability of probiotics was significantly (p<0.05) high in milk fortified with 5% apple peel polyphenol extract as compared to other treatments (0-4%) during two weeks. The viable counts of probiotics in acidophilus-bifidus milk were identified within the recommended levels (>106 log CFU/ml). The pH and viscosity were slightly decreased during storage of milk supplemented with apple peel polyphenol extract. The acidophilus-bifidus milk fortified with 5% apple peel polyphenol extract had the best sensory score. Apple peels are a cheap source of polyphenols for increasing probiotic functionality in milk products. Our findings show that apple peel polyphenol extract can be suitable substrate for the viability of probiotics in acidophilus-bifidus milk. In Experiment No. 2, the effect of apple peel polyphenol extract on the microbiological and physicochemical properties of probiotic yoghurt throughout storage was studied in this research activity. Yoghurt was fortified with various concentration of apple peel polyphenol extract (0-5%). The increase in acidity, water holding capacity and viscosity were observed while no significant effects were witnessed on milk fat and total solid contents of probiotic yoghurt with the addition of apple peel polyphenol extract. The total phenolic contents of probiotic yoghurt fortified with apple peel polyphenol extract increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5 respectively. The results showed that apple peel polyphenol extract promoted the sustainability of probiotics and improved the antioxidant activity of probiotic yoghurt. The low viability loss of probiotics was observed in yoghurt with the fortification of apple peel extract significantly (p<0.05) throughout storage. The viability of probiotics during storage was high in yoghurt contained 5% apple peel polyphenol extract. The high viability loss of probiotics was significantly (p<0.05) attained in control yoghurt. In Experiment No. 3, evaluated the effect of polyphenol from apple peel extract on probiotic viability; physicochemical, and textural characteristics; and sensory properties of probiotic ice cream stored at -20°C for three months. All ice cream had viable count of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log CFU/g and >7 log CFU/g respectively during storage except the control sample until day 90 of storage. The highest viability of probiotics was obtained in the sample fortified with 5% apple peel polyphenol extract, whereas it showed the highest hardness after day 90 of storage. The presence of apple peel polyphenol extract increased the titratable acidity, reduced the melting rate of the ice cream, and enhanced the overrun. The hardness of experimental samples improved with the fortification of apple peel polyphenol extract. The addition of apple peel polyphenol extracts significantly increased melting resistance; however, panelists generally like these samples (AE4 and AE5) in terms of taste, flavor, color and texture. The outcomes of this research presented the potential for the processing of synbiotic fermented milk product including a probiotic strain (Lactobacillus acidophilus and Bifidobacterium lactis) and apple peel polyphenol extract as prebiotic ingredient. It was concluded that the survival of probiotics and antioxidant activity were enhanced by the presence of apple peel polyphenol extract. It was concluded that the probiotic milk products fortified with apple peel polyphenol extract can act as natural source of highquality antioxidant and bioactive compounds. Fortification of apple peel polyphenol extract at 5% in probiotic milk products was more favorable for the survival of Lactobacillus acidophilus and Bifidobacterium lactis, whereas 4% positively affected more sensory attributes of yoghurt. In the low revenue countries like Pakistan, the waste of apple like peels could be an economical source of polyphenols for increasing probiotic functionality in fermented milk products. These observations indicate the feasibility of apple peel polyphenol extract in the development of high nutritious and value-added probiotic food products.