PROF.DR. ATİLA YETİŞEMİYEN    
Name : ATİLA
Surname : YETİŞEMİYEN
E-Mail : yetismey@agri.ankara.edu.tr
Phone Number : 0312 5961354
Title : PROF.DR.
Unit : FACULTY OF AGRICULTURE
Department : Departmant of Dairy Technology
Personal Information

Personal Information

MSc:  (1977) Ankara University, Graduate School of Natural and Applied Sciences, Department of Dairy Technology 

                   PhD: (1984) Ankara University, Graduate School of Natural and Applied Sciences, Department of Dairy Technology 

                     Assist. Prof: (1989) Ankara University, Graduate School of Natural and Applied Sciences, Department of Dairy Technology 

                     Assoc. Prof. : (1990) Ankara University, Graduate School of Natural and Applied Sciences, Department of Dairy Technology 

                      Prof: (1996) Ankara University, Graduate School of Natural and Applied Sciences, Department of Dairy Technology 

         Scholarships

Type

Foundation

Place

Time

Research

 

Macaristan Feridun Vakfı

 

Hungary

Mosonmagyarovar

 

01.01.1986

31.10.1986

 

Research

 

Alexander von Humbold Stiftung

 

Germany-Gießen

 

01.11.1989

31.12.1990

 

Scientific Practice

 

Austria ministry of agriculture and forestry

 

Austria

 

01.07.1994

 31.08.1994

 

Scientific Study

 

Alexander von Humbold

Stiftung

 

Germany-Freising

 

01.07.1997

30.09.1997

 

Scientific Study 

Alexander von Humbold Stiftung

 

Germany-Dresden

 

15.06.1999

15.08.1999

 

Scientific Study 

Alexander von Humbold

Stiftung

 

Germany-Freising

 

01.07.2001

01.10.2001

 

Congress

(Chairman)

 

Hungarian Dairy Research Institute (MTKI)

 

Hungary-

Mosonmagyarovar

 

13.-17./05.2003

 

Scientific Study

 

Alexander von Humbold Stiftung

 

Germany-Dresden

 

23.06.2003

23.09.2003

 

Scientific Study

 

Alexander von Humbold Stiftung

 

Germany-Freising

 

20.06.2005

20.09.2005

 

Scientific Study

Alexander von Humbold Stiftung

 

Germany-Freising

 

21.07.2007

21.09.2007

 

Meeting

 

Alexander von Humbold Stiftung

 

Germany-Berlin

 

18.01.2009

25.01.2009

 

Scientific Study

 

T.C. YÖK- Higher Education Institutions

 

 

Germany-Freising

 

23.06.2012

20.09.2012

 

Technical studies

“Milchprüfring Bayern e.V.”

Wolnzach, Germany

02.-13./ 09.2013

 

         

 PUBLISHED ARTICLES

        Yetişmeyen,A., 1991.Untersuchungen zum Einsatz der Ultrafiltration bei der Herstellung  von Weißkäse. 1. Einfluß der Erhitzung         des UF-Konzentrats auf Ausbeute und Zusammensetzung des Weißkäses. DMZ Lebensmittelindustrie und Milchwirtschaft. 112           (35) 1061-1065.

 

Yetişmeyen,A., 1991.Untersuchungen zum Einsatz der Ultrafiltration bei der Herstellung  von Weißkäse. 2. Einfluß der Wärmebehandlung von des UF-Konzentrats auf den Reifungsverlauf und die sensorische Qualität von  Weißkäse. DMZ Lebensmittelindustrie und Milchwirtschaft. 112 (36) 1086-1090.

 

Yetişmeyen,A., Yıldırım,M., Yıldırım,Z., 1993. Einfluß der verschiedenen Säurewecker auf Eigenschaften des Kascharkäse. DMZ Lebensmittelindustrie und Milchwirtschaft. 114 (6) 140-143.

 

Yetişmeyen,A., Esen,N., 1997. Untersuchungen über die Herstellung der mit unterschiedlichen Kulturen gesäuerten Sauren Sahne mit verschiedenen Fettgehalten. Tejgazdasàg, 2/1997, 37-41.

 

Yetişmeyen,A., Gümüş,S. 1999. Comparison of the properties of “Pizza cheeses” manufactured from milk acidified by addition of either starter culture or lactic acid. Advances in Food Sciences (CMTL),  21 (5/6) 203-209.

 

Yetişmeyen,A., Deveci,O., 2000. Some quality characteristics of spray dried skim milk powders produced by two different atomizers. Milchwissenschaft, 55 (4) 2000, 210-212.

 

Yetişmeyen,A., Uraz,T. 2000. Bestimmung einiger Besonderheiten der aus Kuh-, Schaf- und Ziegenmilch hergestellten Milchpulver. Milchwissenschaft, 55 (5) 2000, 270-272.

 

Deveci, O., Yetişmeyen,A., Gürsoy,A., Yamaner,N., Karademir,E. 2001. Some Quality Characteristics of Spray Dried Skimmed Milk Powders Produced from Different Milk Varieties by Using Two Different Atomizer Systems: 1. Chemical Characteristics. Tejgazdasag, LXI 2 / 2001, 23-26.

 

Gürsoy,A., Yetişmeyen,A., Deveci,O., Yamaner,N., Karademir,E. 2001. Some Quality Characteristics of Spray Dried Skimmed Milk Powders Produced from Different Milk Varieties by Using Two Different Atomizer Systems: 2. Physical Characteristics. Tejgazdasag, LXI 2 / 2001, 27-31.

 

Yetişmeyen,A., Gencer,N., Deveci,O., Gürsoy,A., Karademir,E. 2001. Ultrafiltrierte Schaf- und Ziegenmilch – Physikalisch- Chemische Eigenschaften und Kæsereitauglichkeit. Deutsche Molkerei Zeitung 122 (18) 780-784.

 

Yetişmeyen,A., Gencer,N., Deveci,O., Gürsoy,A., Karademir,E. 2002. Physikalisch-chemische Eigenschaften und Käsereitauglichkeit uıltrafiltrierter Schaf- und Ziegenmilch. Deutsche Lebensmittel-Rundschau 98 (7) 1-4.

 

Çardak, A.D., Yetismeyen, A. and Brückner, H. 2003. Quantitive Comparison of Camel, Goat and Cow Milk Fatty Acids. Milchwissenschaft 58 (1/2) 2003, 34-36.

 

Çardak, A.D., Yetismeyen, A. and Brückner, H. 2003. Quantitive Comparison of Free Fatty Acids in Camel, Goat and Cow Milk. Milchwissenschaft 58 (3/4) 2003, 127-130.

 

Yetişmeyen,A., Gencer,N., Gürsoy, A., Deveci,O., Karademir,E., Senel, E., Öztekin, Ş. 2003. The effect of some technological processes on the properties of Teleme from goat milk. Milchwissenschaft 58 (5/6) 2003, 286-289.

 

Yetişmeyen,A., Gençer,N., Gürsoy, A., Deveci, O., Şenel,E., Şanlı, E., Öztekin,Ş. 2006. Protein Properties of UF Teleme Produced from Various Types of Milk. Journal of Food and Drug Analysis, 14 (3) 2006, 279-283.

 

A.Ferit Atasoy, Atilla Yetişmeyen, Hüseyin Türkoğlu and Barbaros Özer. 2008. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk . Food Control, 19 (3), March 2008, 278-285.

 

Yildiz, F., Yetisemiyen, A., Senel, E., Durlu-Ozkaya, F., Oztekin, S. and Sanli, E. 2010. Some properties of Civil cheese: a type of traditional Turkish cheese. International Journal of Dairy Technology 63, 1-6. (doi:10.11111/j.1471-0307.2010.00612.x).

 

Şenel, E., Yıldız, F., Yetişemiyen, A., Durlu-Özkaya, F., Öztekin, F.Ş. and Şanlı, E. 2012. Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses. Kafkas Univ. Vet.Fak.Derg. 18(4): 537-544, 2012.

 

Kabwanga İsmail Tijjani and Yetişemiyen Atila. 2015. Dairy Cattle and Dairy Industry in Uganda. Research Journal of Agricultural and Forestry Sciences, Vol. 3(10), 14-18, November (2015).

 

Şanlı, T., Akal, H.C., Yetişemiyen, A. and Hayaloğlu, A.A. 2016. Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile kefir.. International Journal of Dairy Technology, Vol. 69, 1-9.

 

Öztürkoğlu-Budak, Ş., Akal, C. and Yetişemiyen, A. 2016. Effect of dried nut fortification on functional, physicochemical, textural and microbiological properties of yoğurt. J. Dairy Science. 99:1-13.



Akal, C., Yetişemiyen, A. 2016. Use of whey powder and skim milk powder for the production of fermented cream. Food Science and Technology, ISSN 0101-2061.

 

Kabwanga İsmail Tijjani, Akal Ceren and Yetişemiyen Atila. 2016. Role of Milk, Dairy Products and Milk Components Used in the Management of Metabolic Syndrome. Research Journal of Agriculture and Forestry Sciences, Vo. 4(9), 14-20, September (2016).