Disclosed herein is a method for reducing or inhibiting browning of a thermally processed (aseptic or retort processed), shelf-stable dairy-based composition, wherein the method comprises: providing a dairy-based composition comprising milk protein concentrate having a reduced amount of reducing sugars and thermally processing the dairy-based composition at a temperature of from 190 &ringF to 210 &ringF for an amount of time from 5 to 40 minutes. The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, and the compositions are thermally processed and shelf-stable. Methods for reducing or inhibiting browning of dairy-based compositions are also provided. The methods include, for example, thermally processing a dairy composition including particulates such as fruits and/or grains at a temperature from 190 &ringF to 210 &ringF for an amount of time from 5 to 40 minutes. The compositions and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation/browning of the compositions during processing and storage.
