No, I think the point here is that even if you inoculate pasteurized milk with microbes, which you typically do in cheese- or yogurt-making to ensure that you grow the species you want, they still don’t grow as well nor produce the same end product.
When I make yogurt, I usually hold the milk at a high temperature (> 180F) for a while first — it improves the final texture. Raw is not necessarily better.
