Combine calcium-sodium caseinate and whey in steam jacket kettle. Begin heating. Separately heat the fat to 160'F and blend with the caseinate. Disperse "Avicel" into 80% of the water. Mix for 5 min, add salt, and heat to 130'F. Add to caseinate-fat mixture. Mix for 2 min at moderate speed. Note: After this point the contents of kettle should not exceed 145'F. Adjust mixture to temperature of 130'F. Dissolve citric acid in remaining water and add to kettle. Mix on moderate speed for 3 min or until desired elasticity is achieved. Pour molten cheese into molds and cool.
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