The "solution" here is calcium chloride (CaCl₂) and the standard concentration is 30% by weight (the article says 0.02%).
CaCl₂ is needed to replenish the calcium lost during pasteurisation, and also during refrigeration. Basically any change to the temperature of milk will cause the calcium in the milk to precipitate which means it is less available to the rennet enzymes. I don't pretend to understand the chemistry any further than that, but that's why we add CaCl₂ to cheesemaking milk.
On the other hand, CaCl₂ doesn't do anything for homogenisation. Homogenisation basically pushes milk through a very small funnel with great force so that the fat globules in the milk cream burst and become more evenly distributed throughout the milk emulsion (milk is an emulsion!). This is done to consumer milk to avoid having the cream float to the top that, legend has it, consumers find icky. More honestly, the reason that milk is homogenised is to standardise its appearance so that its fat content is not immediately obvious, leaving the producer free to skim off any "excess" fat and standardise fat content to 3.5% on the dot, while the rest of the fat is sold as cream. Skimmed milk is the byproduct of the same marketing incentive.
In any case, pasteurised, homogenised and standardised milk can be used in cheesemaking just fine and indeed most commercially produced cheese sold today anywhere is made that way, both for public health reasons and for marketing and regulatory reasons (for example, regulations for PDO cheeses typically specify the minimum fat content of cheese, so cream must often be added or removed to meet them). On the other hand, setting a curd gets progressively more difficult the more such processing is applied to milk.
Pasteurisation is really the mildest treatment one can apply and it doesn't really hurt if the milk is fresh and good quality milk to begin with. Pasteurisation temperatures and durations are expressly tuned to avoid damaging the milk proteins (contrary to what the article says) while ensuring the total destruction of all vegetative forms of bacteria known to cause disease (the standard of 63°C for 30' is calculated to exterminate 100% of individuals of Coxiella burnetii with 97% accuracy, C. burnettii being the most heat-tolerant disease-causing bacterium we generally expect to find in raw milk). In my experience, home-pasteurised ewe's milk doesn't even need CaCl₂ to set the firmest of curds, rather the opposite, the problem is to keep the curd from coagulating too quickly (at least that is the case with sheep-derived rennet; bovine rennet tends to act less immediately on ewe's milk for some reason I don't understand. It's the same enzyme?). That's because of the highest amount of protein in ewe's milk that makes for a firmer curd and greater yields. Cow's and goat's milk are slightly thinner and they need more care to get all the variables right.
Homogenisation on the other hand, makes it much harder to set a firm curd. In my experience, making cheese at home with homogenised (cow's) milk from the supermarket, I always get a thinner curd and have a lower yield than normal, so I avoid it. There's nothing I know of that can be done to improve homogenised milk. How the large factories do it, I know not, but for anyone who doesn't have a factory the best is to stay away from homogenised milk if you're making your cheese at home.
Also: don't make cheese with raw milk. You'll regret it. Trust me.