Among functional foods receiving widespread research consumer and marketing interest worldwide at those which exert a favourable effect on the colonic microflora. They include probiotics, prebiotics and synbiotics. By these reason three kinds of yoghurt was produced with ABT 1 starter culture from Christian Hansen Laboratory. One without inulin, second with addition 1%, third with 3% of the inulin. They were examined for their sensory and texture properties as well as for their acidity and number viable microorganisms like: Str. thermophilus and probiotics bacteria L. acidophilus and Bifidobacterium. The additive of inulin influences on sensory and texture evaluation was significant. The influence of inulin addition on survival of yoghurt microorganisms was not significant.