Sodium Citrate with SHMP

In the Melty Cheddar Cheese recipe, why are both sodium citrate and shmp used? Will just using sodium citrate work the same?

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brian_martin2001

When you make cheese with sodium citrate alone, then melt, cast, and cool it, it can wind up crumbly. Adding a bit of a phosphate salt—such as sodium hexametaphosphate—will often give better results.

https://www.chefsteps.com/activities/faq--3

montebello1964

Thanks for posting that link! I've never been able to get an answer to that question.

rene

I can add that i have not before recently been able to get shmp in Europe so I only used (extra) sodium citrate and it worked, however now when also using the shmp, it's a more soft creamy consistency

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