[Pramāṇa](https://indike.org/pramana/) › [Indian literature](https://indike.org/pramana/in) › [Buddhist Literature](https://indike.org/pramana/in.bauddha) › [Taishō Tripiṭaka (Chinese Buddhist canon)](https://indike.org/pramana/in.bauddha.taisho) › [大般涅槃經集解](https://indike.org/pramana/in.bauddha.taisho.1763) › 56.46 # 大般涅槃經集解 56.46 大般涅槃經集解 56.46 - **Language:** Classical Chinese ### [56.46](https://indike.org/pramana/in.bauddha.taisho.1763.56.46) 案僧亮曰：甜多為乳，醋多為酪。若乳時有酪，醋味已足，醋即自了，何須醪煖了也。寶亮曰：向以無了因故，所以乳而非酪。若使先已有酪，即是了因，復何須了？下廣難其義也。 > Sengliang comments: Where sweetness predominates, it is milk; where sourness predominates, it is curd. If at the time of milk there is already curd, the sour taste is already complete. The sourness would illuminate itself; why would it need yeast and warmth to illuminate it? Baoliang comments: Previously, it was claimed that because it lacked an illuminating cause, it was milk and not curd. If curd already existed beforehand, it would itself be the illuminating cause; why would it still need to be illuminated? Below, he extensively challenges this doctrine. > — English (machine translation) (machine translation) - [Previous: 56.45](https://indike.org/pramana/in.bauddha.taisho.1763.56.45) - [Next: 56.47](https://indike.org/pramana/in.bauddha.taisho.1763.56.47) - [Up: 56](https://indike.org/pramana/in.bauddha.taisho.1763.56) ## Translations (1) - [English (machine translation)](https://indike.org/pramana/in.bauddha.taisho.1763~en-mt.56.46) — English, machine translation --- Source: [https://indike.org/pramana/in.bauddha.taisho.1763.56.46](https://indike.org/pramana/in.bauddha.taisho.1763.56.46) · Pramāṇa