Pasteurized milk is obtained through heat treatment called pasteurization in order to kill pathogenic microorganism without significant changes to the colour, flavor, and nutritional loss value of milk. The need of calcium to several functions such as bone growth and prevention of osteoporosis has become a reason for industry to produce high calcium milk. The concern of producing high calcium milk is the sedimentation formed due to the insoluble calcium added to milk. Thus, adding stabilizer in optimum concentration to milk is expected to minimize sedimentation. In this research, the characteristic of calcium fortified milk was studied in neutral pH. The objective of this study was to get calcium fortified pasteurized milk with minimum separation. The types of calcium used were Precipitated Calcium Carbonate (PCC) and Tricalcium Phosphate (TCP) while types of stabilizer used were kappa carrageenan and Microcrystalline Cellulose (MCC) with different concentrations. The characteristic of calcium fortified pasteurized milk was assessed by stability of calcium and viscosity. The result showed that calcium type and stabilizer concentration affected calcium stability. The best characteristic of calcium fortified pasteurized milk were produced by addition of PCC-MCC 0.7% with calcium stability 44.26% and viscosity 13.60 cPs and PCC-kappa carrageenan 0.05% with calcium stability 35.53% and viscosity 8.58 cPs.