Cheese/Dairy When cheese is shredded, grated, cubed, or crumbled, it has a tendency over time to form a solid mass. To prevent the solidifying, anti-caking agents are required to act as a separation barrier. In technical terms, the anti-caking agent prevents the protein-protein interaction. The anti-caking agent keeps the individual cheese pieces separated and distinct from one another, thus allowing the cheese manufacturer to offer a product with the quality and characteristics that their customers will appreciate. Allied Blending & Ingredients (ABI) manufactures several products for the cheese and dairy industries. Our most popular are an array of cheese anti-caking agents, which allow the shredded cheese manufacturer the optimum selection to meet their customer’s needs. ABI’s Free Flow™ line of anti-caking agents uses carefully selected starches, with or without cellulose, in highly-researched ratios to optimize the anti-caking characteristics as desired for the cheese industry. Starch blends provide less dust, lower visibility at higher application rates and higher yields than cellulose-only blends.  In the instance that cellulose is the preference, ABI also offers the Sure Flo™ line of anti-caking agents. The Sure Flo line is cellulose based and contains no starches, optimal for manufacturers who prefer the benefits of a cellulose-only anti-caking agent. At ABI, we are confident that our products will assist you in producing superior cheeses and dairy foods.