North Mountain Supply Liquid Calcium Chloride - Add to Pasteurized Milk for Higher Cheese Production - 4 Ounces. The Pasteurization process, to which the milk must undergo before being put on the market, is responsible for a decrease in the calcium naturally contained in Milk. Adding Calcium Chloride helps restore some of the lost calcium and will help you to obtain a good resistant curd, and a higher cheese production! Doseage : 10 - 15 Drops or 1/2 Tablespoon. To promote a positive and satisfying customer experience, this product is covered by North Mountain Supply's 30 day hassle-free replacement program, in the event the product is damaged or defective.