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In this study the effect of using ultrafiltration (UF) processes, incorporating Oats (Avena sativaL.) powder (0, 1, 2%) and probiotic bacteria on the properties and nutritional value of synbiotic functional UF-low and full-fat Labneh was investigated. Mixed starter of Lactobacillus caseiand Lactobacillus paracasei(1:1) was added (2%) and used as probiotic bacteria. The samples of both controls and all resultant synbiotic Labneh treatments were analyzed for gross chemical composition, microbiological and sensory attributes during 35 and 21 days, respectively at 5 °C. Also nutritional values were determined and calculated in all fresh samples. Lactose content and pH values were decreased during the storage period in all Labneh samples. Results showed that all low-fat Labneh treatments can provide human with high protein amount daily value (20% DV or more) while, low-fat UF-Labneh supplemented with 2% Oats recorded the highest daily values of protein (24.52%). Moreover, the results indicated that adding 2% of Oats to the UF-low fat Labneh, improve sensory parameters, motivate the numbers of probiotic bacteria and extended the shelf life. Moreover, all Labneh treatments were free from coliform group through all storage periods. The highest sensory total score was observed for UF-low fat Labneh at 7 days of storage and UF-low fat Labneh supplemented with 1% Oats at 28 days of storage. Finally, in this study using UF-technique and adding Oats powder in making Labneh, improved the nutritional value as it increased protein, %DV and fiber contents and decreasing lactose content which will be suitable for people who suffering from lactose intolerance. Also using the probiotic bacteria which produce bacteriocins; minimize the fungi and psychrophilic bacterial counts.