I need help in this assignment. Need to answer four Question written below. Max 2 pages.

Have you tried sheep's milk? Most Canadians are used to cow's milk and not milk from other animals. Stewart Cardiff wants to change that and get Canadians to drink sheep's milk.

Sheep's milk can be used to make delicious cheeses and yogurt. In the words of Stewart Cardiff, president of Shepherd Gourmet Dairy, a small cheese manufacturing firm in Tavistock, Ontario, "sheep's milk yogurt is rich like crme fraiche with a delightful yogurt tang." Stewart and his brother Robert raise the sheep on a 240 hectare farm in Brussels, Ontario; they have 1200 milking ewes.

Sheep dairying is widely practiced in Europe, but there are few such operations in North America, where it seems to be limited to small farms; the products (primarily cheese) are sold only by specialty firms such as Shepherd Gourmet and Vermont Cheese Store. In Europe, several high-quality cheeses are made from sheep's milk- in fact, the well-known French blue cheese Roquefort is made totally from sheep's milk.

Shepherd Gourmet makes four products with sheep's milk-yogurt, Liptauer fresh cheese (which is called Liptoi by the firm), feta, and Romano Pecorino. Liptauer, a soft, mild, spreadable Hungarian cream cheese, contains only 16 percent fat (but 69% moisture) and has, says Cardiff, "an amazing taste to itand it is phenomenal on bagels."

Sheep's milk has several properties that should make it appealing to Canadians:

• It is naturally homogenized.
• It has much smaller fat globules and is therefore more digestible.
• It is slightly sweeter than cow's milk.
• It has high milk-solid content, which makes it better suited to product yogurt and cheese.
• It is far more nutritious than cow's milk. Sheep's milk has almost twice as much calcium as cow's milk and twice as much phosphorus, iron, and zinc. It contains more vitamin A, E, C, and B complex than cow's milk and is rich in other minerals and vitamins. It also contains 50 percent more protein than cow's milk (5.5 percent versus 3.7 percent in cow's milk).
• People are less likely to be allergic to sheep's milk than cow's milk. In fact, Julie Daniluk, a Toronto nutritionist who is lactose-intolerant, was so impressed by her first taste of sheep's milk yogurt and its low allergenicity that she wrote a paper on it. Daniluk says that besides the low allergenicity, the yogurt was "so rich and thick that (it tastes like) sheep's cream thawed out."

In spite of all its nutritional values, most Canadians would be uncomfortable drinking sheep's milk. Although there is a demand for sheep's milk cheese among Canadians from the Middle East and Europe, sheep's milk products (especially the milk), do not seem to have captured the hearts of mainstream Canada.

Questions

1. What accounts for Canadian's lack of willingness to drink sheep's milk?
2. Develop a strategy to market sheep's milk and sheep's milk products in Canada.
3. How would you teach Canadians about the qualities of sheep's milk and sheep's milk products? What learning theory would you use and why?
4. How can you change Canadian's attitude towards sheep's milk?