What is the effect of using pasteurized milk in cheese making? I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the proteins one can say that there will be some differences considering there are going to be less proteins to coagulate. 

I heard that most cheese makers are adding ingredients to help pasteurize milk coagulate. What are these ingredients? Are they natural?

What is the best approach to take for making good cheese with pasteurized milk?
Unfortunately, the usual store bought pasteurised milk undergoes a process that kills virtually everything needed for coagulation to occur, which basically means making cheese becomes a whole lot harder.

The cheese you buy from stores that is made from pasteurised milk is either made from low heat pasteurisation or by the addition of additional ingredients, typically calcium chloride.

I have no idea where you may be able to acquire calcium chloride where you live but you may be able to obtain low heat pasteurised milk from health food stores, maybe some of the larger supermarkets will stock it, also.