[Cheese] Subbing pastuerized milk + culture for raw milk?

[Jason Molinari]

I got a nice home cheese book from Italy, and of
course many of the cheeses call for raw milk. I was
wondering, since i have no way to get raw milk, can i
substitute pasteurized milk (either whole or
skim+cream) with a culture added to it (i guess
mesophilic)? Would this result in a similar cheese or
completely different?

thanks
jason