Abstract: Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth of bacteria in the colon.Based on the effect of prebiotic, it has been demonstrated a significant improvement in the function of fermented milk, and it can also influence the quality of fermented milk product. In this article, the research on the application of prebiotic in fermented milk was reviewed, and some common prebiotics including oligosaccharides prebiotics and polysaccharide prebiotics were analyzed, based on their characters and impact on the fermented milk parameter of acidolysis kinetics and sensory profile, physicochemical and rheological properties, and the viability of prebiotic bacteria. The review showed that the prebiotic in fermented milk would be an important research area.