Actually, this is an idea from another post by Baby Chee. I usually use raw milk. However, I do use some cheap store bought pasteurized for cheeses such as Mozzarella, etc. I am thinking of adding in the CaCl2 into the jugs of milk the day before I use them. My thought is that this gives it plenty of time to do complete the chemical reactions and stabilize. What's the downside to doing this?
Part of my reason for considering this - I too have noticed that CaCl2 seems to effect the dispersion ability and effectiveness of Annato. (NO, I don't use Annato in Mozzarella).