Pasteurisation and homogenisation change the structure of milk, removing some of the calcium and destabilising it slightly. When using any milk that is not raw milk to make cheese, add calcium chloride to
increase the number of available calcium and help firm up the curds. Calcium chloride is added to the milk before the coagulant. Then added to the milk, it increases the yield and thickens the curd, reducing coagulation time. But it can lock moisture in the cheese and spoil the aged cheeses. However, the fresh Cheeses are just fine, although they would not last long outside the fridge.