微寒。补五脏，利大肠，主口疮。
陶隐居云∶酥出外国，亦从益州来。本是牛、羊乳所为，作之自有法。佛经称乳成酪，
酪成
酥，酥成醍醐。醍醐色黄白，作饼，甚甘肥。亦时至江南。唐本注云∶酥，掏（吐刀切）酪
作
之，其性犹与酪异，今通言功，是陶之未达。然酥有牛酥、羊酥，而牛酥胜羊酥。其 （音
茅）牛复优于家牛也。臣禹锡等谨按蜀本云∶酥，味甘。孟诜云∶寒，主胸中热，补五脏
，利肠胃。日华子云∶牛酥，凉。益心肺，止渴嗽，润毛发，除肺痿，心热并吐血。
图经文具牛黄条下。
陈藏器酥，堪合诸膏摩风肿， 跌血瘀。食疗寒。除胸中热，补五脏，利肠胃。水牛酥
功同
，寒，与羊酪同功。羊酥真者胜牛酥。圣惠方∶主蜂螫人，以酥敷之愈。又方∶主恶虫咬，
以酥和盐敷之。
味甘、酸，寒，无毒。主热毒，止渴，解散发利，除胸中虚热，身面上热疮，肌疮。
唐本注云∶按牛、羊、马、水牛乳并尔言。驴乳尤冷，不堪作酪也。臣禹锡等谨按日华
子
云∶牛酪，冷。止烦渴热闷，心膈热痛。
图经文具牛黄条下。
食疗寒，主热毒，止渴，除胃中热，患冷人勿食羊乳酪。千金翼疗丹瘾疹方∶酪和盐热
煮以摩之，手下消。孙真人食忌患痢人不可食。广利方∶疗蚰蜒入耳。以牛酪灌耳中，须臾
虫出
。入腹即饮酪二升，自消为黄水。陈藏器湿酪止渴。味酸，寒，无毒。主马黑汗，和水灌之，
瘥为度。干酪强于湿酪，牛者为上。
性味微寒。能补益五脏，通利大肠，主治口疮。
陶隐居说：酥产自外国，也有的从益州运来。它本来是由牛、羊乳制成的，制作有特定的方法。佛经称乳汁制成酪，酪制成酥，酥制成醍醐。醍醐颜色黄白，做成饼状，味道非常甘甜肥美。有时也能在江南地区见到。《唐本草》注解说：酥是通过提炼酪制成的，其性质仍然与酪不同，现在人们笼统地说它们功效相同，这是陶隐居没有弄明白的地方。然而酥有牛酥和羊酥之分，其中牛酥优于羊酥。牦牛的酥又优于家牛的酥。臣禹锡等人谨按《蜀本草》记载：酥味甘。孟诜说：性寒，主治胸中热，补益五脏，通利肠胃。日华子说：牛酥性凉。能益心肺，止渴止咳，润泽毛发，治疗肺痿，消除心热及吐血症状。（相关图谱记载详见牛黄条目下。）
陈藏器认为：酥可以用来调配各种膏药，外敷治疗风邪引起的肿胀和跌打损伤导致的瘀血。《食疗本草》说：性寒。能清除胸中热，补益五脏，通利肠胃。水牛酥的功效相同，性寒，功效与羊酪相同。真品的羊酥优于牛酥。《圣惠方》记载：主治蜂蜇伤，用酥外敷即可痊愈。另一处方：主治毒虫咬伤，用酥混合盐外敷。
（酪的）性味甘、酸，寒，无毒。主治热毒，止渴，发散邪气并通利二便，清除胸中虚热，治疗头面部的热疮和肌肤疮疡。
《唐本草》注解说：按牛、羊、马、水牛的乳汁都可以用来制作。驴乳尤其寒冷，不适合用来制作酪。臣禹锡等人谨按日华子的说法：牛酪性冷。能止烦渴、热闷，治疗心膈部位的热痛。
（相关图谱记载详见牛黄条目下。）
《食疗本草》说：性寒，主治热毒，止渴，清除胃中热，体寒的人不要食用羊乳酪。《千金翼方》治疗丹毒瘾疹的方子：将酪和盐一起加热煮后涂抹患处，手下即消退。孙真人《食忌》说：患痢疾的人不可食用。《广利方》：治疗蚰蜒进入耳道。用牛酪灌入耳中，片刻后虫子就会出来。如果虫子进入腹中，就饮用两升酪，虫子会自行消化变成黄水。陈藏器认为湿酪能止渴。味道酸，性寒，无毒。主治马黑汗病，用水调和后灌服，直到病愈为止。干酪比湿酪效力更强，以牛制的为上品。
Nature and flavor are slightly cold. It tonifies the five Zang organs, promotes the smooth flow of the Large Intestine, and is indicated for mouth ulcers (Kou Chuang).
Tao Hongjing stated: Su (Clarified Butter) originates from foreign lands, but some also come from Yizhou. It is originally made from cow or sheep milk, with its own specific production methods. Buddhist scriptures state that milk becomes Lao (Yogurt/Curd), Lao becomes Su, and Su becomes Ti Hu (Ghee/Butter Oil). Ti Hu is yellowish-white in color, formed into cakes, and is very sweet and rich. It can occasionally be found in the Jiangnan region. The Commentary on the Tang Materia Medica notes: Su is produced by extracting it from Lao; its nature still differs from that of Lao. Currently, people generally claim their functions are identical, which shows Tao's lack of understanding. However, there are Cow Su and Sheep Su, with Cow Su being superior to Sheep Su. Yak Su is further superior to domestic Cow Su. Ministers Yu Xi et al., according to the Shu Ben Cao, recorded: Su has a sweet taste. Meng Shen stated: It is cold in nature, treats heat in the chest, tonifies the five Zang organs, and promotes the smooth flow of the stomach and intestines. Ri Hua Zi stated: Cow Su is cool. It benefits the Heart and Lungs, relieves thirst and cough, moistens hair and skin, eliminates Fei Wei (Lung Abscess/Withering Lung), and clears Heart Heat along with hematemesis. (The illustrated records are detailed under the entry for Niu Huang/Bovis Calculus.)
Chen Cangqi stated: Su can be combined with various ointments for massage to treat wind-induced swelling and blood stasis from falls. Shi Liao Ben Cao stated: It is cold in nature. It clears heat in the chest, tonifies the five Zang organs, and promotes the smooth flow of the stomach and intestines. Water Buffalo Su has similar effects, is cold in nature, and shares the same functions as Sheep Lao. Authentic Sheep Su is superior to Cow Su. The Sheng Hui Fang states: It treats bee stings; applying Su externally leads to recovery. Another prescription: Treats bites from venomous insects; mix Su with salt and apply externally.
(Lao/Yogurt) has a sweet and sour taste, is cold in nature, and is non-toxic. It treats toxic heat, relieves thirst, releases the exterior and promotes urination/bowel movements, clears deficiency-heat in the chest, and treats heat sores on the face and body surface, as well as skin sores.
The Commentary on the Tang Materia Medica notes: According to records, milk from cows, sheep, horses, and water buffalo can all be used. Donkey milk is particularly cold and is not suitable for making Lao. Ministers Yu Xi et al., according to Ri Hua Zi, stated: Cow Lao is cold. It relieves irritability, thirst, heat oppression, and treats heat pain in the Heart and Diaphragm.
(The illustrated records are detailed under the entry for Niu Huang/Bovis Calculus.)
Shi Liao Ben Cao stated: It is cold in nature, treats toxic heat, relieves thirst, clears heat in the Stomach, and individuals with Cold constitution should avoid eating Sheep Milk Lao. The Qian Jin Yi Fang recipe for treating Dan Yin Zhen (Erysipelas/Urticaria): Boil Lao with salt, heat it, and massage the affected area; it will subside immediately upon application. Sun Simiao's Dietary Taboos state: Patients with dysentery should not consume it. The Guang Li Fang states: It treats the entry of centipedes into the ear canal. Pour Cow Lao into the ear; within a short time, the insect will emerge. If it enters the abdomen, drink two sheng of Lao, and it will digest itself into yellow fluid. Chen Cangqi stated that wet Lao relieves thirst. It tastes sour, is cold in nature, and is non-toxic. It treats "Ma Hei Han" (Black Sweat Disease in horses); mix with water and administer orally until cured. Dry Lao is stronger than wet Lao, and those made from cow milk are considered the best grade.