Exopolysaccharides (EPS) are emerging as a game-changing natural compound in the food industry, particularly for enhancing the quality of dairy products. Produced by probiotic bacteria, these beneficial polysaccharides offer multiple applications, significantly improving the texture, stability, and overall quality of dairy items. Beyond their immediate effects on product quality, EPS provide long-term health benefits, exhibiting prebiotic properties and demonstrating immunomodulatory functions that contribute to better gut health. The integration of EPS in dairy production leads to the creation of functional foods and enables probiotic fortification, addressing the growing consumer demand for health-promoting products. By improving texture and rheology, EPS prevent issues like syneresis and enhance the functional properties of dairy products. This results in more stable products with longer shelf lives, combining improved quality with significant health benefits for consumers.