Caseation


Pathology. transformation of tissue into a soft cheeselike mass, as in tuberculosis.
Biochemistry. the formation of cheese from casein during the coagulation of milk.
Historical Examples

Operative interference will be necessary in addition to the above, where caseation and secondary infection have occurred.
Surgery, with Special Reference to Podiatry Maximilian Stern

When there is an absence of caseation and suppuration, the condition is called caries sicca.
Manual of Surgery Alexis Thomson and Alexander Miles

Hence the speedy death, fatty degeneration, and caseation (not liquefaction) of the cells.
A System of Practical Medicine By American Authors, Vol. II Various

caseation forms cheesy masses, which may soften into tubercular pus, may calcify, and may become encapsulated by fibroid tissue.
Surgery, with Special Reference to Podiatry Maximilian Stern

noun
the formation of cheese from casein during the coagulation of milk
(pathol) the degeneration of dead tissue into a soft cheeselike mass

caseation ca·se·a·tion (kā’sē-ā’shən)
n.
Necrotic degeneration of bodily tissue into a soft, cheeselike substance.

Read Also:

  • Casefy

    to make or become like cheese. verb -fies, -fying, -fied to make or become similar to cheese

  • Casein

    Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics. Fine Arts. an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate. a paint in which this emulsion is used as a binder. a picture produced with this paint and emulsion. Contemporary Examples […]

  • Casein-glue

    a glue made from casein, used for plywood, cabinetwork, etc.

  • Caseinate

    a metallic salt of casein.

  • Caseinogen

    noun the principal protein of milk, converted to casein by rennin Sometimes called (US) casein Historical Examples Precipitate the caseinogen by the addition of acetic acid and filter. The Elements of Bacteriological Technique John William Henry Eyre Casein, or caseinogen of milk and egg yolk (ovovitellin), are the substances richest in this mineral salt. Dietetics […]


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