Nono, the lipase, at least according to my recipe, at least, goes in at the beginning. Like, before you heat it.
The calcium chloride I tend to put in before the rennet. Neither of the things you do will change the cheese at all.
Calcium chloride makes up for some of the loss of calcium that the cheese has sustained during pasteurization. I don't think it matters at all when you add it, as long as it's before the rennet. It's there mostly to help the coagulation process.
Lipase, on the other hand, is an enzyme present in raw milk that splits apart the fat globules, releasing flavor. It, too, is largely killed off by pasteurization. Also not really concerning when you add it, although it should either be before rennet, at the same time as cultures, or at the beginning. Shouldn't make any difference.
So yes, continue with your cheese, and post pictures and make notes, please!