Absolutely, but if you add plenty of starters to pasteurized milk you can get nice fermentation. That's what most cheese producers do. Pasteurize and then ferme

Absolutely, but if you add plenty of starters to pasteurized milk you can get nice fermentation. That's what most cheese producers do. Pasteurize and then ferment. What I meant is that differences arising in fermentation processes of raw vs pasteurized milk may not be just due to the microbial populations present before adding more microbial starters. But also because pasteurization "damages" some proteins and lipids, which can't be subsequently processed by bacteria.