1. A method of reducing or inhibiting the development of heat-treated brown color, shelf-stable milk-based composition, which comprises: providing a composition based on milk, comprising a milk protein concentrate and a reduced amount of reducing sugars itermoobrabotku milk-based composition at a temperature which is less than about 240 ° F, for a time of from about 5 to about 40 min.2. The method of claim. 1, wherein the heat treatment is aseptic obrabotkoy.3. The method of claim. 1, wherein the heat treatment is exposure processing avtoklavirovaniem.4. The method of claim. 1, wherein the composition is a dairy-based, substantially containing no reducing saharov.5. The method of claim. 1, wherein the composition comprises a milk based only naturally occurring saharov.6 reducing amount. The method of claim. 1, wherein the composition comprises a milk based only naturally occurring amounts laktozy.7. The method of claim. 1, wherein the composition comprises a milk based chastitsy.8 solid. The method of claim. 1, wherein the composition comprises a milk based hard particles selected from the group consisting of fruit, fruit pieces, grains, nuts, or kombinatsiy.9. A method according to claim. 8, wherein the grain is selected from the group consisting of amaranth, barley, buckwheat, corn, corn flour, popcorn, millet, oats, oat flakes, quinoa quinoa, rice, rye, sorghum, teff, triticale, wheat , wild rice and kombinatsiy.10. A method according to claim. 8, wherein the grains contain yachmen.11 and oats. A method according to claim. 8, wherein the fruit is selected from the group consisting of apple, banana, coconut, pear, apricot, pers1. Способ уменьшения или ингибирования развития коричневого окрашивания подвергнутой термообработке, стойкой в хранении композиции на молочной основе, который содержит:обеспечение композиции на молочной основе, содержащей концентрат молочного белка и сниженное количество восстанавливающих сахаров итермообработку композиции на молочной основе
