The strategic goal of modern food technology is to create complete and safe products enriched with biologically active components that ensure the maintenance and activation of vital human functions, and increase the body’s general resistance to aggressive living conditions. The development of functional food products, including bioproducts, is one of the most affordable and effective ways to correct the nutrition and health of modern people. The scientific understanding of a positive effect of functional food products on the human body, on its physiological functions is the most important task of researchers, since this not only makes it possible to clarify the mechanism of favorable action of functional food products on the body, but also to purposefully design new products of this type. One representative of functional food products is probiotics. According to the World Health Organization (WHO), probiotics are living microorganisms or products fermented by them that have a beneficial effect on human health mainly revealed in the gastrointestinal tract [1]. The greatest interest in probiotics arose in the early 70s, when the excessive use of antibiotics, the deterioration of the environmental situation led to violations of human microbiocenosis, as well as the phenomena of antibiotic resistance. In this regard, the strategic task of dairy specialists is to create fermented dairy products with high probiotic properties, which have a diverse positive effect on human health. Currently, various researchers have proposed new methods for the production of kefir using microorganisms with a pronounced probiotic effect. Kefir fungi as a representative of protosymbiotic microbial associations, as well as propionic bacteria, are considered as promising probiotics which positive impact on human health is generally recognized. A biological feature of classical propionic bacteria (compared, for example, with lactic bacteria) is the ability to produce a number of metabolites, including B vitamins, including folic acid, vitamin B12 and bifidogenic factors, the flux of propionic acid (propionates) and polypeptides with antimicrobial and antimutagenic properties, the presence of antioxidant enzymes in cells. The relevant direction of this study is the creation of fermented milk bioproducts based on a consortium of propionic and lactic bacteria of kefir fungal starter enriched with a high number of viable microorganism cells, vitamin B12 having antimutagenic and antioxidant properties. A new microbial consortium based on lactic and propionic bacteria was experimentally created. This paper presents the experimental data on technological features of new milk-based bioproducts taking into account the biochemical activity of a combined starter. The effect of inulin prebiotic on biochemical and rheological properties of bioproducts was studied. The study also shows the characteristics of finished bioproducts, and justifies their high biological value.