Statement from International Dairy Foods Association

Cellulose, a natural, plant-based fiber, is used by dairy companies in minimal amounts to prevent clumping or sticking of sliced and shredded cheeses. Federal regulations allow for the use of cellulose as an ‘optional ingredient’ to meet consumer expectations for a safe and suitable anticaking option.

Traditionally feta is made using sheep milk, but it can be made using sheep, goat or cow milk, or any combination of the three. 


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