Provided are: a shelf-stable-type lactic food which does not undergo brownish discoloration even after the storage at ambient temperature for a long period and a process for producing the lactic food. A brownish-discoloration-prevented lactic food which is produced by homogenizing a lactic composition that comprises a milk protein, a sugar and an emulsifying agent and therefore can become an oil-in-water-type emulsion, and which is characterized in that the oil-in-water-type emulsion after the homogenization has a 50% particle diameter of 0.2-1.0 µm.
