Answer:
The following are the two functions of citric acid in the feta cheese:
1. Coagulation, that is, the chemical reaction of citric acid with proteins in milk leads to separation of curd and whey.
2. The citric acid functions as a chelating agent, which is required for syneresis, that is, for controlling the moisture content.
The following are the two functions of agar in the feta cheese:
1. Feta means to slice, and agar offers sliceable texture to the feta cheese as it produces a solid gel-like composition.
2. It is a vegetarian alternative for gelatin and exhibits higher gelling properties.