Apple peel is a rich source of polyphenol compounds which provide an effective prebiotic component. Quality characteristics of apple peel polyphenol extract of five local cultivars were evaluated based on total flavonoid contents, total phenolic contents and antioxidant activity. The aim of this study was to incorporate the 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 40C for two weeks. The highest phenolic contents, flavonoid contents and antioxidant activities were found in red delicious and golden delicious varieties. The results revealed that apple peel polyphenol extract promoted the viability of probiotics. The viability of probiotics was significantly (p106 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 polyphenols can be suitable substrate for the viability of probiotics in acidophilus-bifidus milk.