I mentioned in a previous post that calculators for sodium citrate cheese sauces don’t seem to take the type of cheese into account but this Lifehacker post at least tried a few cheeses with different moisture levels and amounts of sodium citrate. It’s volumetric but if you feel like mathing it up you can use those measurements and either @robert’s Reddit link or this ChefSteps forum post with the theoretical yield of citric acid and baking soda to work out the percent you want