# Prepared foods are sodium bombs! **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [May 30, 2024, 5:50pm UTC](https://boards.straightdope.com/t/prepared-foods-are-sodium-bombs/1002290 "2024-05-30T17:50:42Z")\ **Posts on this page:** 1\ **Showing post:** 61
**Author:** ![CalMeacham](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/calmeacham/32/35_2.png) [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)\ **Post date:** [June 5, 2024, 5:53pm UTC](https://boards.straightdope.com/t/prepared-foods-are-sodium-bombs/1002290/61 "2024-06-05T17:53:48Z")
> [@needscoffee](#): > > Soured milk isn’t the same as the spoiled milk in your fridge. DEpends on your definitions > [@](#): > > Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally > **[Soured milk](https://en.wikipedia.org/wiki/Soured_milk)** > > Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. It is not good for making cheese. > Soured milk that is produced by bacterial fermentation is more specifically called fe... --- _[View the full topic](https://boards.straightdope.com/t/prepared-foods-are-sodium-bombs/1002290)._