酪

By extension, yogurt, cheese, or other milk-based foods.

A phono-semantic compound:

酉 (“fermentation, wine”) — semantic element, indicating fermented liquids or beverages.

各 (gak / gè / lào, “each”) — phonetic element, providing the sound.

Original sense: cow’s milk, particularly in the form of fermented or processed milk.

Later extended to mean dairy products in general (yogurt, cheese, etc.).

酪農 (낙농) — dairy farming

乳酪 (유락) — cheese; dairy products

乾酪 (건락) — cheese (lit. “dried milk”)

酪酸 (락산) — butyric acid (component in butter/fermentation)

酪食 (락식) — dairy food

In ancient Chinese texts, 酪 referred broadly to milk from cattle and other livestock, often consumed by northern nomadic peoples.

In modern Chinese, 酪 is used almost exclusively in compounds for dairy products (乳酪 “cheese,” 酸奶 “yogurt,” etc.).

Related idiom: 酪田 (낙전) “dairy pastures,” referring to fertile fields suitable for livestock.