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Turkish Cuisine has developed by its environment and combined with the characteristics of different cultures to form the rich food culture of today. On the other hand, traditions, religious beliefs and lifestyle with a structure that enriches the culinary culture of Turkey. Birth, marriage, death and other special days related to these events have very important place in the traditions of Turks and these days have influenced the culinary culture. They carry out many social functions such as bringing people together, strengthening social ties, reinforcing common values, keeping traditions alive and transferring them to future generations. The meals served during realization of these activities constitute the basis for culinary cultures which are among the important cultural elements. In this research, the traditions carried from past to present, the customs applied in the ceremonies such as birth, wedding and death and the food culture specific to these days in Anatolia were compiled.

Mersin, Türkiye'nin güneyinde bulunan bir liman kentidir. Mersin bölgesi nüfusunun büyük bir kısmını Türkmenler (Yörükler) ve Araplar oluşturmaktadır. Ayrıca bu bölgede çok sayıda Ermeni, Rum ve Giritli ailenin yaşadığı bilinmektedir. Etnik çeşitliliğin hayatın her alanında olduğu gibi bölge halkının beslenme alışkanlıkları ve mutfak kültürleri üzerinde de etkileri bulunmaktadır. Geçmişten gelen beslenme alışkanlıklarının bir kısmı halen devam etmekteyken, bir kısmı zamana uyum sağlayamamış ve unutulmuştur. Tantuni, Silifke yoğurdu, Yüksük çorbası, Batırık, Kerebiç ve Cezerye gibi lezzetler, Mersin ili ile özdeşleşmiş, oldukça önemli gastronomik ürünlerdir. Bu çalışmada, süt ve süt ürünleri, et ve et ürünleri, otlar, meyve ve sebze ürünleri, baklagiller ve tahıl ürünleri, hamur işleri ve bazı tatlılar alt başlıkları ile Mersin ilinin yöresel lezzetleri derlenmiştir. Mersin ilinin mutfak kültürünün yaşatılması ve sürdürülebilirliği için tanıtılmasına katkı sunulmaya çalışılmıştır. Bu konuda yapılan çalışmaların artırılması ve gelecek nesillere aktarılması gerektiği düşünülmektedir.

The purpose of this study was identification of some chemical compositions, mineral content and aroma profile of buffalo yogurt samples which were collected from Çukurova markets. For this purpose, some chemical analyses of 20 buffalo yogurt samples obtained from Mersin and Adana provinces were performed. As a result of the chemical analysis, the average dry matter content of buffalo yogurts was 19.37%, fat content was 6.54%, protein content was 4.10% and ash content was 1.37%. Aroma profile was evaluated by GC/MS (Gas Chromatography/ Mass Spectrometry) using SPME (Solid-Phase Microextraction) technique. A total of 35 volatile compounds were detected including four aldehydes, four ketones, six acids, seven alcohols, four esters and ten miscellaneous compounds. Alcohols were the largest class of volatile compounds while acid and ketone groups were the major compounds in buffalo yogurt. The analysis of minor mineral content was performed by LA-ICP/MS (Inductively Coupled Plasma/Mass Spectrometer) and major minerals were detected by AAS (Atomic Absorption Spectrometer). According to the results of mineral analysis, the average Ca, K, Mg, Na, Cu, Fe, Mn and Zn levels were found to be 900.52 mg/L, 1678.18 mg/L, 729.80 mg/L, 325.78 mg/L, 0.28 mg/L, 7.60 mg/L, 0.39 mg/L, and 24.64 mg/L, respectively